Hearty Western Breakfast Skillet
Start your day off right with this Hearty Western Breakfast Skillet, featuring a perfect blend of crispy bacon, flavorful vegetables, and fluffy eggs nestled atop tender russet potatoes. This recipe is a fantastic way to utilize leftovers and make your mornings easier, as you can prepare the bacon in advance or use pre-cooked options. Whether you're feeding a crowd or enjoying a quiet breakfast at home, this dish is sure to become a breakfast favorite, combining both convenience and deliciousness that will keep everyone satisfied!
N/A
Servings
220
Calories
7
Ingredients
Ingredients
russet potato
1 lb (peeled and cubed)
bacon
6 slices (cooked until crispy)
green pepper
1/2 cup (chopped)
tomato
1 (diced)
green onions
3 (sliced)
eggs
6 (cracked into wells)
cheddar cheese
1 cup (shredded)
Instructions
1
Begin by peeling and cubing the russet potatoes. Place the cubed potatoes in a large saucepan and cover them with water.
2
Bring the water to a boil and continue boiling for about 5 minutes to par-cook the potatoes. Drain well and set aside.
3
In a large skillet, cook the bacon over medium-high heat until crispy, making sure to turn occasionally for even cooking. Once crispy, remove the bacon from the skillet and let it drain on paper towels. Discard any remaining bacon drippings from the skillet.
4
Add the chopped green pepper, diced tomatoes, and sliced green onions to the skillet. Reduce the heat to medium and sauté the vegetables for about 3 minutes until they soften.
5
Incorporate the drained potatoes into the skillet. Cook the potato and vegetable mixture for an additional 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6
Create six small wells in the potato mixture. Crack one egg into each well.
7
Crumble the crispy bacon over the entire mixture and then sprinkle with shredded cheddar cheese.
8
Cover the skillet with a lid and cook for 5 to 8 minutes, or until the eggs are set to your desired doneness. Serve hot and enjoy your hearty breakfast!
Nutrition Information
14g
Fat
10.5g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Western Breakfast Skillet?
It is a nutritious breakfast dish featuring russet potatoes, crispy bacon, fresh vegetables, and eggs, all cooked in a single skillet for a convenient meal.
What are the main ingredients required?
The main ingredients are 1 lb of russet potatoes, 6 slices of bacon, green pepper, tomato, green onions, 6 eggs, and 1 cup of shredded cheddar cheese.
How many eggs are used in this recipe?
The recipe calls for 6 eggs, which are cracked into individual wells within the potato and vegetable mixture.
What kind of potatoes should I use?
Russet potatoes are recommended for this skillet recipe; they should be peeled and cubed.
Do I need to boil the potatoes first?
Yes, you should par-cook the cubed potatoes by boiling them in water for about 5 minutes before adding them to the skillet.
How do I prepare the bacon?
Cook 6 slices of bacon in a large skillet over medium-high heat until they are crispy, then drain them on paper towels and crumble them.
Should I keep the bacon grease in the skillet?
No, the instructions specify to discard any remaining bacon drippings from the skillet before sautéing the vegetables.
Which vegetables are included in the skillet?
The recipe includes 1/2 cup of chopped green pepper, 1 diced tomato, and 3 sliced green onions.
How long do I sauté the vegetables?
Sauté the green pepper, tomatoes, and green onions for approximately 3 minutes until they soften.
How long do the potatoes cook in the skillet?
Once the par-boiled potatoes are added to the sautéed vegetables, the mixture should cook for an additional 15 minutes.
How do I incorporate the eggs into the dish?
Create six small wells in the potato and vegetable mixture and crack one egg into each well.
What type of cheese is used for topping?
The skillet is topped with 1 cup of shredded cheddar cheese.
How long does it take for the eggs to cook?
Cover the skillet and cook for 5 to 8 minutes, depending on your preferred level of egg doneness.
Can I use pre-cooked bacon for this recipe?
Yes, you can use pre-cooked bacon or leftovers to make the morning preparation even easier.
What is the calorie count per serving?
Each serving contains approximately 220 calories.
How much protein is in this breakfast skillet?
There are 14 grams of protein per serving.
What is the fat content of this dish?
Each serving contains 14 grams of fat.
How many carbohydrates are in a serving?
There are 10.5 grams of carbohydrates per serving.
Is this recipe suitable for a crowd?
Yes, with 6 eggs and a pound of potatoes, it is a hearty meal suitable for feeding a family or a group.
What are the tags associated with this recipe?
The recipe is tagged as breakfast, omelet, skillet, hearty meal, bacon, potatoes, cheesy, vegetables, and easy recipe.
How many green onions should I use?
You will need 3 sliced green onions for this recipe.
Do I need to peel the potatoes?
Yes, the instructions specifically state to peel and cube the russet potatoes.
What size should the potato cubes be?
While exact dimensions aren't given, cubing them uniformly ensures even par-boiling and sautéing.
What temperature should the skillet be?
Use medium-high heat for the bacon and medium heat for sautéing the vegetables and finishing the eggs.
Do I need a lid for the skillet?
Yes, a lid is required to cover the skillet for the final 5 to 8 minutes to help the eggs set.
How much green pepper is needed?
The recipe calls for 1/2 cup of chopped green pepper.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and is designed for convenience and simplicity.
When should I add the crumbled bacon?
Add the crumbled bacon over the mixture at the same time you add the cheese, just before covering to cook the eggs.
Can I adjust the egg doneness?
Yes, you can cook them for as little as 5 minutes for softer yolks or up to 8 minutes for firmer eggs.
What is the best way to serve this skillet?
Serve it hot immediately after the eggs have set and the cheese has melted.