Cast Iron Breakfast Skillet Recipe

Baked breakfast recipe in a cast iron skillet.

5 from 1 vote

Cast Iron Breakfast Skillet Recipe

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Servings: slices

Calories: 321kcal

Author: Danielle

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

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

Prep Ahead Instructions

Cut everything except the potatoes, and place in the refrigerator in airtight containers, Mix together the egg mixture and store covered in the refrigerator. This can all be done one day ahead so that the next morning it the bacon and potatoes can be cooked and then popped in the oven the next morning.

Nutrition