There’s something comforting about a hot skillet meal in the morning. All your breakfast favorites land in one pan.
A potato bacon eggs breakfast skillet gives you crispy potatoes, smoky bacon, and perfectly cooked eggs all in one hearty dish. It’s simple to make and filling enough to keep you going.
I started making this skillet on weekends when I wanted more than toast. Who wants a pile of dirty dishes anyway?
You’ll love how bacon drippings coat the potatoes, giving them a golden crust. The eggs cook right on top, so every bite has that mix of tender potatoes, savory bacon, and creamy yolk.
This dish works for brunch, a quick dinner, or meal prep. You can swap ingredients, adjust seasonings, and serve it with simple sides.
Why You Will Love Potato Bacon Eggs Breakfast Skillet
You’ll enjoy this skillet because it brings together simple ingredients. Potatoes, bacon, and eggs cook in one pan, making cleanup easy.
The bacon gives the potatoes a smoky taste and a crisp texture. Cooking the eggs in the skillet means you can choose how soft or firm you want them.
I like how flexible this dish is. Serve it for breakfast, brunch, or dinner.
It’s filling enough on its own, but you can add toppings like cheese, avocado, or salsa. Change it up whenever you want.
Here’s why it’s so satisfying:
- Balanced flavors: salty bacon, creamy eggs, and hearty potatoes.
- One-pan cooking: less mess and faster prep.
- Customizable: add vegetables, swap meats, or sprinkle in spices.
- Comfort food feel: warm, simple, and familiar ingredients.
How To Make Potato Bacon Eggs Breakfast Skillet
This skillet comes together with simple ingredients in one pan. You’ll layer flavors step by step so everything shines.
Ingredients
You don’t need a long list, but the right items matter. I like thick-cut bacon because it adds a smoky bite.
Diced potatoes or frozen hash browns work, but fresh potatoes give better texture. Just cut them small.
Add eggs for protein and that golden yolk finish. A handful of shredded cheddar cheese melts perfectly into the potatoes.
Green onions brighten the dish, while black pepper and garlic powder keep everything savory.
If you like heat, toss in some diced jalapeño with the onions. Don’t forget a touch of butter to help crisp the potatoes.
Instruments
A good cast-iron skillet works best because it holds heat evenly. If you don’t have one, use a heavy-bottomed nonstick pan.
You’ll also need a spatula for stirring and flipping. Grab a sharp knife for chopping onions, potatoes, and jalapeños.
A cutting board keeps prep neat. A small bowl is handy for cracking eggs.
Keep a lid nearby to cover the skillet when cooking the eggs. This helps the whites set without overcooking the yolks.
Paper towels are useful for draining bacon before adding it back.
Step-By-Step Instruction
Start by cooking the bacon in a cold skillet over medium heat. Let it render slowly until crisp, then set it aside on paper towels.
Leave a couple tablespoons of the drippings in the pan. Add the diced potatoes and onions to the hot fat.
Stir to coat, then let them sit so they brown well. After a few minutes, add a splash of water and cover the skillet to soften the potatoes.
Season with salt, black pepper, and garlic powder. Once the potatoes are tender, make small wells and crack the eggs into each spot.
Cover the skillet and cook on low until the whites set. Sprinkle cheddar cheese over the top, then return the bacon pieces.
Finish with sliced green onions or jalapeños if you like extra flavor. Serve straight from the pan while the eggs are still warm.
Tips & Tricks
I’ve made this skillet many times, and a few small habits help a lot. You don’t need fancy tools—just a good skillet and some patience.
Use a heavy skillet. A cast iron pan holds heat and helps the potatoes crisp up. If you don’t have one, use the heaviest pan you own.
Cook bacon first. Let the fat render and use it to cook the potatoes and onions. This saves you from adding extra oil.
Leave potatoes alone. Don’t stir too often. Letting them sit for a few minutes gives you that golden, crispy edge.
Make wells for the eggs. Push the potatoes to the side and crack the eggs into the spaces. This keeps the yolks intact.
Control doneness. If you like runny yolks, cover the skillet for less time. For firmer eggs, give them a few extra minutes.
Add extras wisely. Vegetables like peppers or mushrooms work well, but add them after the potatoes.
Finish with toppings. A sprinkle of cheese, chives, or avocado makes the skillet feel fresh. Even a dash of hot sauce can bring it all together.
Ingredient Substitute
Sometimes you may not have every ingredient on hand, but this skillet is easy to adjust. I’ve swapped things out many times and it always works out.
Here are some simple substitutes:
- Potatoes – Use all Yukon gold, all sweet potatoes, or even frozen diced or shredded potatoes.
- Bacon – Swap with sausage, chorizo, or ground turkey. For vegetarian, just skip the meat and use a neutral oil.
- Onion – Yellow onion works best, but red onion or shallots also add nice flavor.
- Eggs – If you don’t want whole eggs, use scrambled eggs instead. Cook them separately and stir them in at the end.
- Seasoning – Paprika gives a smoky note, but you can use chili powder, garlic powder, or Italian seasoning.
- Cheese – Not required, but cheddar, Monterey Jack, or feta can add extra richness.
I often add vegetables when I have extras in the fridge. Bell peppers, zucchini, or mushrooms all cook well with the potatoes.
If you’re cooking for a crowd, these swaps make it easy to adjust the dish to different tastes.
What To Serve With Potato Bacon Eggs Breakfast Skillet
This skillet is hearty, so it pairs well with a few simple sides. I like to keep the focus on fresh, light flavors since the skillet itself is rich.
You can serve it with:
- Fresh fruit like berries, melon, or orange slices.
- Toast or crusty bread to soak up the egg yolks.
- Avocado slices for a creamy, mild flavor.
If you want something warm, coffee or hot tea works well. For a lighter option, a glass of juice adds a nice touch.
When I make this for family brunch, I often add a small green salad with a light vinaigrette. It brings a crisp contrast and makes the plate feel complete.
How To Store Potato Bacon Eggs Breakfast Skillet
This skillet tastes best fresh, but you can save leftovers for later. The key is storing each part the right way so the potatoes don’t get soggy.
Let the skillet cool to room temperature before placing it in the fridge. Storing it while hot creates steam, which makes the potatoes mushy.
I like to portion the skillet into single servings. This makes it easy to grab a quick breakfast.
Use airtight containers to keep everything fresh.
Here’s a quick guide:
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not great for eggs, but you can freeze the potatoes and bacon for up to 2 months.
- Reheat: Warm in a skillet over medium heat or in the oven at 350°F.
If you want the eggs to taste fresh, cook the potatoes and bacon ahead of time, then add new eggs when you reheat. This way, you avoid rubbery eggs.
I’ve also found that adding a sprinkle of cheese or fresh herbs after reheating helps bring back flavor. It’s a simple trick that makes leftovers feel new.
Nutritional Value
This skillet fills you up but stays balanced. You get protein, fat, and carbs in every bite.
One tray from Factor’s version gives about 580 calories. That’s enough for steady morning energy.
Here’s a quick breakdown for each serving:
- Calories: ~580
- Fat: 41 g (about 15 g saturated)
- Protein: 22 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Sugar: 6 g
- Cholesterol: 225 mg
- Sodium: 790 mg
Most of the calories come from fat. Bacon, cheese, and eggs bring that richness.
Eggs and bacon add protein, which keeps you full.
Potatoes give you carbs and a bit of fiber. Peppers and onions throw in vitamins and minerals.
You’ll also get some potassium for your muscles. Cheese brings a little calcium, too.
Want to lighten it up? Try turkey bacon or just skip the cheese.
If you crave more protein, toss in chicken sausage or extra egg whites. Adjust it however you like—there’s room to play.
Potato Bacon Eggs Breakfast Skillet
Equipment
- Large cast iron skillet or nonstick skillet
- Spatula
- Knife and cutting board
- Mixing bowl (optional)
Ingredients
- 4 slices thick-cut bacon chopped
- 4 medium potatoes diced into small cubes
- 1 small onion finely chopped
- 1 red bell pepper diced
- 4 large eggs
- 2 tbsp olive oil if needed
- Salt and black pepper to taste
- ½ tsp smoked paprika
- ½ cup shredded cheddar cheese optional
- Fresh parsley or chives for garnish
Instructions
- Heat a large skillet over medium heat and cook bacon until crispy. Remove and set aside, leaving bacon fat in the pan.
- Add diced potatoes to the skillet and cook until golden and crispy, about 10–12 minutes. Stir occasionally.
- Add onions and bell peppers, season with salt, pepper, and smoked paprika, and sauté until softened.
- Stir the crispy bacon back into the skillet.
- Make 4 small wells in the potato mixture and crack an egg into each.
- Cover the skillet with a lid and cook until eggs are set to your liking.
- Sprinkle with shredded cheddar cheese, if using, and let it melt.
- Garnish with parsley or chives and serve hot
Notes
- Calories: 420
- Protein: 17g
- Carbohydrates: 32g
- Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 205mg
- Sodium: 680mg
- Fiber: 3g
- Sugar: 3g
