Is breakfast the most important meal of the day? It is if you’re eating this cheesy potato and egg breakfast skillet. It’s perfect for your Easter brunch!
What are your thoughts on the old tome “breakfast is the most important meal of the day”? During the week, I can take it or leave it (the saying, not the meal…I must eat breakfast, but I eat a variation of the same meal every morning: a fried egg with cheese toast or some sort of vegetable). But because I rate importance by the amount of eating pleasure I get from a meal, breakfast couldn’t possibly rate above dinner, when I have time to make something that I haven’t eaten the other four days of the week.
On Saturday, though, breakfast is certainly the most important meal of the day. And that’s saying a lot, because Saturday is the day that we do all of our restaurant visits! Saturday is the day to try out the new breakfast recipe or brunch recipe that I found in whatever cookbook I’ve been poring through for the last week. A lot of Saturdays, we eat “the usual” – that is, biscuits, gravy, bacon, and fried eggs – but other Saturdays are for making pancakes or French toast casserole or waffles or whatever.
As much as I like them, I don’t make breakfast potatoes very often. As I was thinking about Easter breakfast recipes, breakfast potatoes with baked eggs popped into my head. Wait…a breakfast skillet? Maybe even an individual breakfast skillet? Since it’s just the two of us, that’s what I decided to do. If you’re serving more people or you want to eat more than one egg, you could make this in one large skillet.
My cheesy potato and egg breakfast skillet is totally customizable, too. You could sub in poblanos for the red peppers, or you can leave the peppers out completely. Love mushrooms? Throw them in as well. If you don’t want your bacon on the side, dice it up and cook it in the skillet before you sauté the onions. You could totally use sweet potatoes too. Whatever you do, serve this cheesy potato and egg breakfast skillet at your Easter breakfast or brunch! Or just your Saturday breakfast or brunch…whatever. Just make it!
What breakfast or brunch recipes will you be making for Easter? Comment below and let me know!
Yield: 4 servings
10 minPrep Time:
10 minTotal Time:
- 2 tablespoons bacon grease or canola oil
- 1 medium onion, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 3-4 medium potatoes, baked and cut into 1-inch pieces
- 1 cup grated cheddar cheese
- salt and pepper, to taste
- 4 large eggs
- Preheat the oven to 450 degrees.
- In a medium (10-inch) cast iron skillet, heat the bacon drippings or oil over medium heat. Cook the onion and pepper until softened.
- Add the potatoes and stir to combine. Press with a spatula and cook for 2-3 minutes, until browned. Stir the potatoes and repeat this process until the potatoes are completely browned.
- Stir in the cheese. Add salt and pepper to taste.
- Divide the eggs into individual skillets, large ramekins, or gratin dishes and crack the eggs on top (or, just leave the potatoes in the skillet and evenly space the eggs through the skillet). Place in the oven and bake for 8-12 minutes, until the eggs whites are set. Serve immediately.