This hearty Breakfast Skillet, cooked right in a cast iron skillet, has been perfected over the last 15+ years and has earned its spot as a beloved family recipe. Loaded with tender potatoes, smokey bacon, and hearty eggs, it's perfect for a cozy weekend morning, meal prep, or a holiday brunch menu. It is a one-pan wonder that is as comforting as it gets!
This is the breakfast skillet recipe that I've relied on for nearly 20 years to fill up tummies and keep everyone satisfied. It has become a true weekend breakfast staple because it is simple, hearty, and guaranteed to please!
The original recipe was Ina Garten's Omelet for Two recipe. Since I have 7 people in my family, I had to make it big enough to feed the entire family. And because one of my daughters doesn't care for cheese inside her eggs, we sprinkle it on top leaving the cheese off of her piece. Great for the whole family!
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Why this recipe made the cut
Like every recipe on Borrowed Bites, this recipe has been tested many times and tasted by multiple groups. However, this one is even more special because we have served it for holidays, brunch spreads, and slower weekend mornings over the years. It is always a hit and we think you will love it as much as we do because:
- It is loaded with all the delicious, fresh ingredients. It has all the components of a really hearty breakfast.
- Minimal dishes! Since everything is cooked in one skillet the clean up is kept to a minimum. And who doesn't love that!
- It is flexible enough to go with a simple piece of toast or your favorite baked goods - homemade or store-bought.
Ingredients for an oven breakfast skillet
This recipe is mostly made up of cooking staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: Our preference is gold potatoes for their creamy texture, but red potatoes or russets also work.
- Bacon: The smokiness of bacon is a perfect match for this baked omelet. I like hickory or applewood in this.
- Onion: Yellow or sweet onion diced small.
- Eggs: A dozen eggs.
- Heavy cream: Just a bit of heavy cream creates the right texture in the eggs.
- Cheese: We like cheddar cheese here.
- Green onion: Adds a freshness that makes the whole dish pop.
- Jalapeno: Remove the ribs and seeds if you do not want the heat.
- Garlic powder: Just a dash
- Salt and black pepper: The classic seasoning
Helpful kitchen tools
How to make a breakfast skillet
In a large 12-inch skillet (we love cast iron for this) add in the chopped bacon and cook until crispy over medium heat. Remove the crispy bacon and drain on paper towels. Remove all but 2 tablespoons of bacon grease.
To the empty skillet, add in the diced onion and potatoes. Cook over low to medium heat, stirring frequently until the onion is caramelizing and the potatoes are almost completely tender. A little bite left in the potato is ok as they will continue cooking in the oven.
Add the jalapeno, cooking for one minute. Remove from the heat, and add the bacon back in.
Crack the eggs into a medium bowl, then add in the heavy cream, seasonings, and green onion.
Whisk all those ingredients together until evenly combined.
Pour the egg mixture over the top of the potatoes and bacon. Spread the liquid around to make sure it is evenly distributed.
Bake in a 350ºF oven for 15-20 minutes. You are looking for it to be a little puffed and set in the center.
Once the baked omelet is set, sprinkle cheese over the top and place it back in the oven for a minute or two while the cheese melts.
Serve warm and feel free to load it up with hot sauce if it suits you!
Hint: Cast iron can be quite non-stick as long as it is well seasoned. For this recipe to be the most successful, be sure that the finish on your skillet is well developed.
Variations and substitutions
- Cheese: For a Greek take, try feta cheese and a cup of baby spinach into the egg mixture. Or add in pepper jack for a little spice.
- Use pork breakfast sausage in place of the bacon.
- Add in a cup of diced red bell pepper for more color and flavor.
- Diced ham is a great option when you don't want to cook anything extra like the bacon or sausage. If you use ham, add 2 tablespoons oil to the pan when cooking the onion and potatoes.
What to serve with
I love to serve this on the weekend alongside a sweet breakfast treat. Here are a few of my favorites:
Can this be made in a 9x13 pan?
Yes! Spray the 9x13 pan well with non-stick spray. Cook the bacon and potatoes as directed through the part of removing from the heat. Spread the cooked potatoes and bacon into the baking pan, then pour the egg mixture on top. Bake for about 20 min. Just a heads-up, it may stick a little more than it does in a cast-iron, so be prepared for that.
FAQs
A breakfast skillet is where all the components that would be on a typical breakfast plate - potatoes, eggs, bacon, and cheese - are cooked together in one skillet. Everything you would normally have but in an easier version!
To store leftovers, allow the pieces to come to room temperature and then place the cooled pieces in an airtight container. It will keep for 3-4 days.
The easiest way to reheat this is in the microwave for 1-2 minutes, checking every 30 seconds until it's warm. Just keep an eye on it - if it gets too hot, the eggs can turn rubbery. Warm it gently and it will reheat beautifully.
Yes! To prep ahead, cut everything but the potatoes, and separately mix together the egg mixture. This can all be done one day ahead so that the next morning, the bacon and potatoes can be cooked on the stovetop and then popped in the oven.
Tips & tricks
- Make sure your cast iron skillet is well-seasoned to prevent sticking.
- Chop as you go to save time - While the bacon is cooking, chop potato and onion. While the potato is cooking, chop jalapeno and green onion and mix the eggs.
- If the potatoes ever start sticking, you can always add a little additional bacon grease or olive oil to the pan
More recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Cast Iron Breakfast Skillet Recipe
Equipment
Ingredients
- ½ lb bacon diced
- ¾ lb golden potatoes diced into pieces a little under ½ inch (about 2 cups)
- ½ - ¾ of an onion diced (yellow or sweet) (about 1 cup)
- 1 jalapeno finely diced (seeds removed for less heat) (about ¼ cup)
- 12 eggs
- 2 tablespoon heavy cream
- 1.5 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 green onions green and white parts, sliced thin (about ¼ cup)
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees.
- Heat a well-seasoned 12 in cast iron skillet over medium heat. Cook the bacon in the hot pan for 6-8 minutes until brown and slightly crispy. Remove onto paper towels, leaving 2 tablespoon of the grease in the pan and removing the rest. If the pan is smoking, remove it from the heat for 1-2 minutes to cool slightly.½ lb bacon
- Add the potato and onion to the empty skillet. Cook for 10 minutes on medium low heat, stirring occasionally until the onion is starting to caramelize and the potatoes are mostly tender. If it starts burning, turn the heat down a little.¾ lb golden potatoes, ½ - ¾ of an onion
- While the potatoes are cooking, in a medium bowl, whisk together the eggs, cream, green onions, salt, pepper, and garlic powder. Set aside.12 eggs, 2 tablespoon heavy cream, 1.5 teaspoon kosher salt, 1 teaspoon black pepper, ¼ teaspoon garlic powder, 2 green onions
- After 10 minutes, add the jalapeno to the potato mixture and cook for 1 more minute. Then turn off the heat and add the bacon back into the pan.1 jalapeno
- Pour the egg mixture into the hot skillet, spreading it around to make sure the egg is evenly distributed. Bake for 15-20 minutes, or until the egg mixture is puffed up and set in the middle.
- Once set, remove and turn off the oven. Add the cheese on top and pop back it in the oven (the heat should be off) to melt for 1-2 minutes.1 cup cheddar cheese
- Slice into wedges and serve hot.
Notes
- Make sure your cast iron skillet is well-seasoned to prevent sticking.
- Chop as you go to save time - While the bacon is cooking, chop potato and onion. While the potato is cooking, chop jalapeno and green onion and mix the eggs.
- If the potatoes ever start sticking, you can always add a little additional bacon grease or olive oil to the pan
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is so full of flavor, and perfect for a cozy weekend morning!