Loaded Breakfast Skillet Recipes

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LOADED BREAKFAST SKILLET

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 10



Loaded Breakfast Skillet image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
  • Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
  • Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

LOADED BREAKFAST SKILLET RECIPE

Provided by á-46412

Number Of Ingredients 11



Loaded Breakfast Skillet Recipe image

Steps:

  • Chop potatoes into small cubes about 3/4 " thick. Place a large non stick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel lined plate. keep most of the bacon fat in skillet, removing any black pieces from the skillet. Turn the heat back to medium and add the onion to the skillet. Sauce stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated with bacon fat. Pour in water and cover skillet with a large lid. ( this helps speed up the cooking and prevents burning). Cook until the potatoes are tender, about 20 minutes, checking potatoes occasionally, if they start to brown too quickly, remove the lid and add a little more water. When the potatoes are tender, remove the lid and stir in garlic, green onion, and paprika. Season with salt and pepper to taste. using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve and enjoy

3 russet potatoes, rinsed and scrubbed
4 strips bacon, cut into 1" pieces
1 onion, chopped
1/4 cup water
2 cloves garlic
2 green onions, sliced
1/2 teaspoon smoked paprika
kosher salt
freshly ground pepper
4 eggs
1 cup cheddar cheese

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