Ultimate Loaded Breakfast Skillet: Fuel Your Day the Delicious Way
Are you tired of the same old boring breakfast routine? Do you crave a hearty, satisfying meal that will keep you energized until lunchtime? Look no further! This loaded breakfast skillet is the answer to your breakfast prayers. Packed with protein, veggies, and tons of flavor, it’s the perfect way to kickstart your day. This isn’t just breakfast; it’s an experience.
## Why You’ll Love This Loaded Breakfast Skillet
* **Customizable:** The beauty of a skillet is its versatility. You can easily swap out ingredients based on your preferences and what you have on hand. Don’t like peppers? Leave them out! Craving mushrooms? Toss them in! The possibilities are endless.
* **One-Pan Wonder:** Minimal cleanup is always a win, especially in the morning. This recipe utilizes a single skillet, making it a breeze to clean up after you’ve enjoyed your delicious breakfast.
* **Hearty and Filling:** This skillet is loaded with protein and healthy fats, ensuring you stay full and satisfied for hours. Say goodbye to mid-morning cravings!
* **Perfect for Meal Prep:** Make a big batch of this skillet on the weekend and enjoy it throughout the week. It reheats beautifully and is a fantastic way to have a healthy and convenient breakfast ready to go.
* **Impressive and Delicious:** Whether you’re cooking for yourself, your family, or hosting a brunch, this loaded breakfast skillet is sure to impress. It looks as good as it tastes!
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. This recipe is designed to be flexible, so feel free to adjust quantities and substitute ingredients as needed.
* **Protein:**
* 1 pound breakfast sausage (Italian sausage, chorizo, or vegan sausage all work well)
* 6 slices bacon, cooked and crumbled (optional)
* **Vegetables:**
* 1 medium onion, chopped
* 1 bell pepper (any color), chopped
* 1 cup chopped mushrooms (cremini, button, or shiitake)
* 1 cup cherry tomatoes, halved
* 1/2 cup chopped spinach or kale (optional)
* **Potatoes:**
* 1.5 lbs Yukon Gold or Red Potatoes, diced into 1/2 inch cubes.
* **Cheese:**
* 1 cup shredded cheddar cheese (or your favorite cheese – Monterey Jack, pepper jack, or mozzarella are all great options)
* **Eggs:**
* 6-8 large eggs
* **Seasonings:**
* 2 tablespoons olive oil or avocado oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika (optional)
* Pinch of red pepper flakes (optional, for a little heat)
* **Toppings (Optional):**
* Fresh herbs (chives, parsley, or cilantro)
* Avocado slices
* Sour cream or Greek yogurt
* Hot sauce
## Equipment You’ll Need
* Large (12-inch) oven-safe skillet (cast iron is ideal)
* Cutting board
* Knife
* Mixing bowl
* Spatula or wooden spoon
## Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s get cooking! Follow these simple steps to create a breakfast skillet that will become a new favorite.
**Step 1: Prepare the Potatoes**
* Wash and dice the potatoes into 1/2 inch cubes. The smaller they are, the faster they will cook.
* Place potatoes in a large microwave safe bowl with 2 tablespoons of water. Microwave for 5 minutes, or until just slightly tender. This helps them cook faster in the skillet and ensures they get nice and crispy.
**Step 2: Cook the Sausage and Bacon**
* If using breakfast sausage, remove it from its casing (if applicable) and crumble it into the skillet. Cook over medium heat, breaking it up with a spatula, until it’s browned and cooked through. Drain any excess grease.
* If using bacon, cook it in the skillet until crispy. Remove the bacon from the skillet and set it aside to cool. Once cooled, crumble the bacon into small pieces.
**Step 3: Sauté the Vegetables**
* Leave about 1-2 tablespoons of the sausage/bacon drippings in the skillet (or add olive oil if you didn’t use sausage/bacon). Add the chopped onion and bell pepper to the skillet and cook over medium heat until they soften, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the chopped mushrooms and cherry tomatoes to the skillet and cook for another 3-5 minutes, until the mushrooms are tender and the tomatoes are slightly softened.
* If using spinach or kale, add it to the skillet in the last minute of cooking. Stir until it wilts.
**Step 4: Add the Potatoes and Seasonings**
* Add the partially cooked potatoes to the skillet with the vegetables. Spread them out in an even layer.
* Season with salt, pepper, garlic powder, and paprika (if using). Stir to combine and ensure the potatoes are evenly coated with the seasonings.
* Cook for 8-10 minutes, flipping occasionally, until the potatoes are golden brown and crispy. Avoid stirring too frequently, as this will prevent them from browning properly. Let them sit undisturbed for a few minutes between flips to develop a nice crust.
**Step 5: Create Wells for the Eggs**
* Use a spoon or spatula to create 6-8 wells in the potato and vegetable mixture. These wells will hold the eggs.
**Step 6: Crack the Eggs**
* Crack one egg into each well. Be careful not to break the yolks (unless you prefer scrambled eggs, of course!).
**Step 7: Bake the Skillet (or Cook on the Stovetop)**
* **Oven Method:** Preheat your oven to 375°F (190°C). Sprinkle the shredded cheese over the skillet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set to your liking. The yolks should still be slightly runny.
* **Stovetop Method:** Sprinkle the shredded cheese over the skillet. Cover the skillet with a lid and cook over low heat for 8-12 minutes, or until the eggs are set to your liking. The yolks should still be slightly runny. Be sure to monitor the skillet closely to prevent the bottom from burning.
**Step 8: Garnish and Serve**
* Remove the skillet from the oven (or stovetop) and let it cool slightly. Sprinkle the crumbled bacon over the top.
* Garnish with fresh herbs, avocado slices, sour cream, and hot sauce, if desired.
* Serve immediately and enjoy!
## Tips and Variations
* **Spice it up:** Add a pinch of red pepper flakes to the skillet for a little heat, or use chorizo instead of regular breakfast sausage.
* **Make it vegetarian:** Omit the sausage and bacon and add extra vegetables like zucchini, eggplant, or bell peppers. You can also add a can of drained and rinsed black beans for added protein.
* **Add some greens:** Mix in some chopped spinach, kale, or arugula for a boost of nutrients.
* **Use different cheeses:** Experiment with different cheeses like Monterey Jack, pepper jack, or mozzarella.
* **Top it off:** Get creative with your toppings! Try salsa, guacamole, pico de gallo, or a drizzle of sriracha mayo.
* **Make it ahead:** You can prepare the potato and vegetable mixture ahead of time and store it in the refrigerator. When you’re ready to cook, simply add the eggs and cheese and bake or cook on the stovetop.
* **Use sweet potatoes:** Substitute regular potatoes with sweet potatoes for a slightly sweeter and healthier twist.
* **Add a creamy element:** Stir in a dollop of cream cheese or sour cream to the skillet before adding the eggs for extra richness.
## Serving Suggestions
This loaded breakfast skillet is a meal in itself, but here are a few serving suggestions to make it even more special:
* **Toast or English muffins:** Serve with a side of toasted bread or English muffins for dipping into the runny egg yolks.
* **Fresh fruit salad:** A light and refreshing fruit salad is the perfect complement to the savory skillet.
* **Coffee or juice:** Don’t forget your favorite morning beverage!
* **For brunch:** Add a mimosa or Bloody Mary for a festive brunch experience.
## Nutritional Information (Approximate)
Please note that the nutritional information is an estimate and will vary depending on the specific ingredients and quantities used.
* Calories: 450-600 per serving
* Protein: 30-40 grams per serving
* Fat: 25-40 grams per serving
* Carbohydrates: 20-30 grams per serving
## Storing and Reheating Instructions
* **Storing:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the skillet in the microwave or oven until heated through. You can also reheat individual portions in a skillet on the stovetop.
## Recipe Card
**Loaded Breakfast Skillet**
**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Total Time:** 50 minutes
**Servings:** 6-8
**Ingredients:**
* 1 pound breakfast sausage (Italian sausage, chorizo, or vegan sausage all work well)
* 6 slices bacon, cooked and crumbled (optional)
* 1 medium onion, chopped
* 1 bell pepper (any color), chopped
* 1 cup chopped mushrooms (cremini, button, or shiitake)
* 1 cup cherry tomatoes, halved
* 1.5 lbs Yukon Gold or Red Potatoes, diced into 1/2 inch cubes.
* 1/2 cup chopped spinach or kale (optional)
* 1 cup shredded cheddar cheese (or your favorite cheese – Monterey Jack, pepper jack, or mozzarella are all great options)
* 6-8 large eggs
* 2 tablespoons olive oil or avocado oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika (optional)
* Pinch of red pepper flakes (optional, for a little heat)
**Instructions:**
1. Wash and dice the potatoes into 1/2 inch cubes. Place potatoes in a large microwave safe bowl with 2 tablespoons of water. Microwave for 5 minutes, or until just slightly tender.
2. If using breakfast sausage, remove it from its casing (if applicable) and crumble it into a large oven-safe skillet. Cook over medium heat, breaking it up with a spatula, until browned and cooked through. Drain any excess grease. If using bacon, cook it in the skillet until crispy, remove and crumble.
3. Leave about 1-2 tablespoons of the sausage/bacon drippings in the skillet (or add olive oil if you didn’t use sausage/bacon). Add the chopped onion and bell pepper to the skillet and cook over medium heat until softened, about 5-7 minutes. Stir occasionally.
4. Add the chopped mushrooms and cherry tomatoes to the skillet and cook for another 3-5 minutes, until the mushrooms are tender and the tomatoes are slightly softened. If using spinach or kale, add it to the skillet in the last minute of cooking. Stir until wilted.
5. Add the potatoes and seasonings to the skillet and cook for 8-10 minutes, flipping occasionally until golden brown and crispy.
6. Use a spoon or spatula to create 6-8 wells in the potato and vegetable mixture.
7. Crack one egg into each well.
8. Sprinkle the shredded cheese over the skillet.
9. Bake at 375°F (190°C) for 10-15 minutes, or until the eggs are set to your liking. Alternatively, cover the skillet and cook over low heat on the stovetop for 8-12 minutes.
10. Garnish with crumbled bacon (if using) and fresh herbs.
11. Serve immediately and enjoy!
## Conclusion
This loaded breakfast skillet is a surefire way to start your day off right. It’s packed with flavor, customizable to your liking, and easy to make. Whether you’re cooking for yourself or a crowd, this skillet is sure to be a hit. So, ditch the boring breakfast routine and give this recipe a try. You won’t be disappointed!