Level up your brunch game with a one-skillet dish brimming with fluffy egg, gooey cheese, and succulent veggies.
It’s astounding to consider how much one can do with a simple skillet. One nonstick pan can help you do a lot—if you know how to use it. For starting the day off on the right foot, an abundantly scrumptious egg skillet makes brunch a breeze.
This easy, 30-minute dish is packed with potatoes, onions, peppers, bacon, eggs, and cheddar cheese—plus the perfect amount of savory seasonings. It’s the kind of satisfying breakfast that my college friends would have made the morning after a late night out. Imagine a brunch that only takes one pan and half an hour, then fills the whole kitchen with mouthwatering aromas that remind you of childhood. The egg skillet is all that and so much more.
My favorite part about the egg skillet is how versatile it is. Once you’ve made it a few times, you can rearrange the ingredients to your liking, as long as you always drench them in a creamy egg mixture. This signature move ties everything together and leaves you with a delectable dish that’s hard to top. Families big and small are sure to love it.
Is Egg Skillet Healthy?
This recipe is certainly an indulgent meal, thanks to the bacon, cheese, butter, and heavy cream, adding a fair amount of saturated fat and salt to the dish. That said, this dish also offers plenty of protein and a good amount of fiber from the veggies. The peppers provide vitamin C, while the turkey bacon makes for a lower-fat option compared to standard pork bacon. To make this dish a little healthier, try half-and-half instead of heavy cream, and swap in a low-fat cheese instead.
Nonstick Skillet vs. Cast Iron Pan
There’s a lot of debate out there about which is better: the nonstick skillet or the cast iron pan. This recipe calls for a nonstick skillet because it allows for easy tilting, stirring, and sautéing. But some people prefer cast iron pans because they create brown and crispy edges on whatever they’re cooking. I get it. But a delicate dish like this requires a faster, more even response to heat than cast iron can deliver. Plus, cast iron pans are heavy, which makes it more difficult to tilt them and get your egg mixture spread out evenly. Besides, if your cast iron pan isn’t properly seasoned, the eggs and cheese will stick to it like glue—making cleanup a nightmare. For the egg skillet, I suggest sticking to a nonstick skillet for the best experience and results.
How Do I Store Leftovers?
Once cooled, the egg skillet can be refrigerated in an airtight container for up to 3 days. I don’t recommend freezing, as this will ruin the dish’s fluffy and satisfying texture. To reheat, simply warm it up in a skillet on the stove at medium heat. Stir it occasionally so it cooks thoroughly, then serve when it’s warm all the way through.
Serving Suggestions
The egg skillet is handy because it already has a full complement of meat and veggies in one dish—so you can easily top it with freshly chopped parsley and call it a meal. If, however, you’re still craving a little something to go with it, I suggest adding a side of Gluten-Free Tortillas, Keto Flatbread, Sweet Potato Cornbread, or Easy Air-Fryer Biscuits. You could also offer zesty Tex-Mex toppings like Salsa Roja or Chunky Guacamole. If it’s a big brunch spread you’re going for, you could pair it with sweet options like Cottage Cheese Pancakes, Blackberry Muffins, or Fruit Kabobs.
Ingredients
- 1 pound red potatoes diced small
- 2/3 cup yellow onion diced
- 1 red bell pepper diced
- Salt and pepper to taste
- 4 tablespoons unsalted butter divided
- 4 slices turkey bacon diced (or lean bacon)
- 4 large eggs
- 2 tablespoons heavy cream
- 3/4 cup shredded sharp cheddar cheese
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season potatoes, onion, and bell pepper with salt and pepper.
- In a large nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the potatoes, onions, and bell pepper. Cook, stirring occasionally, for about 10-12 minutes, until the potatoes are tender and lightly crisp.
- Add the diced turkey bacon and cook for 2 minutes until it starts to crisp.
- In a small bowl, whisk together the eggs, heavy cream, salt, and pepper. Add the remaining 2 tablespoons of butter to the skillet, then evenly pour the egg mixture over the vegetables and bacon.
- Allow it to cook undisturbed for approximately 30 seconds, then carefully stir and tilt the pan so that the uncooked eggs reach the edges.
- Sprinkle the shredded cheddar cheese over the entire mixture. Cover the skillet with a lid and cook for another 2-3 minutes, until the eggs are set and the cheese has melted. Garnish with chopped parsley if desired, and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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