Go Back
To make a Loaded Breakfast Skillet, you will need: - 4 medium-sized potatoes, diced into 1-inch cubes - 1 tablespoon olive oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, finely chopped - 4 large eggs - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - ½ cup shredded cheese (cheddar, Monterey Jack, or your preference) - Fresh herbs for garnish (chives or parsley, finely chopped) These ingredients come together for a tasty breakfast that fills you up. You can easily swap some ingredients based on what you like or have on hand. Here are some ideas: - Instead of potatoes, use sweet potatoes for a sweeter taste. - You can use any bell pepper color, like yellow or orange. - If you don't have spinach, try kale or arugula. - For cheese, feta or goat cheese can add a nice tang. - If you're out of garlic powder, fresh garlic works well too. These swaps keep the dish fresh while still being tasty. Adding some toppings can make your Loaded Breakfast Skillet even better. Here are some fun options: - Avocado slices add creaminess. - Hot sauce gives it a nice kick. - Salsa adds a fresh flavor. - Sour cream or Greek yogurt can cool it down. - Fresh herbs like cilantro or basil can brighten the dish. Feel free to get creative with your toppings for a flavorful morning treat! Start by heating the olive oil in a large skillet over medium heat. Once it is hot, add the diced potatoes. Season them well with salt and black pepper. Cook the potatoes for about 10-12 minutes. Stir them often until they turn golden brown and fork-tender. Now, it’s time to add some color and flavor. Toss in the chopped onion, red bell pepper, and green bell pepper. Sauté these vegetables for about 5 minutes. This will help them soften and release their tasty flavors. Watch them closely, so they do not burn. Next, sprinkle garlic powder and smoked paprika over the mix. Stir everything together well. Let the spices cook for about 1 minute. You want to let the aromas fill your kitchen. Add the halved cherry tomatoes and chopped spinach to the skillet. Cook this for another 2-3 minutes. Stir gently until the spinach wilts and the tomatoes soften. Now, use a spoon to make four small wells in the mixture. Crack one egg into each well. Cover the skillet with a lid. Let the eggs cook for about 5-7 minutes. Adjust the time if you like runny yolks or firmer eggs. Once the eggs are cooked to your liking, sprinkle the shredded cheese evenly on top. Cover the skillet again and let the cheese melt for about 1 more minute. Remove the skillet from the heat and garnish with fresh herbs. Your loaded breakfast skillet is now ready to enjoy! For a full recipe, check out the complete steps in the earlier section. To get the best eggs, start with fresh ones. Crack each egg into a small bowl before adding it to the skillet. This helps avoid any shell pieces. Make small wells in the veggie mix for each egg. Cover the skillet with a lid and watch closely. Cook for about 5-7 minutes. For runny yolks, check earlier. For firmer yolks, let them cook a bit longer. This simple method gives you control over your egg's doneness. Use a large skillet to cook evenly. A thick-bottomed skillet helps distribute heat well. Start with medium heat; too high can burn your food. Stir the potatoes often to prevent sticking. When you add the veggies, keep stirring to mix flavors. If you find uneven cooking, adjust the heat slightly. Always make sure all ingredients are in a single layer for even cooking. Spices add depth to your dish. Garlic powder and smoked paprika are great choices. They give a warm, smoky flavor that pairs well with eggs. Don’t be afraid to experiment with spices. Try adding cumin or chili powder for a kick. Fresh herbs like chives or parsley brighten the dish. Season with salt and black pepper to taste. This adds a nice balance to the flavors. For a full taste experience, check the Full Recipe for more spice ideas. {{image_4}} You can easily add meat to your Loaded Breakfast Skillet. Bacon and sausage bring a tasty crunch and savory flavor. Start with bacon. Cook it until crispy, then chop it and mix it in at the end. For sausage, brown the links or patties in the skillet before adding the eggs. Both options will take your dish to the next level. Just remember to adjust cooking times for the meat. If you prefer a veggie-packed dish, you can load up on more vegetables. Try adding mushrooms, zucchini, or even kale. These options add texture and color. Simply chop them finely and add them to the skillet with the bell peppers. Cooking them well makes them tender and enhances flavors. You can also try different herbs, like basil or oregano, for added freshness. Cheese is a key ingredient in this recipe. It adds creaminess and rich taste. While cheddar and Monterey Jack are great choices, you can use any cheese you love. Feta or goat cheese can add a tangy twist. For a spicy kick, try pepper jack. Just sprinkle your favorite cheese on top before serving. The melted cheese will create a delicious layer that everyone will enjoy. For the complete recipe, check out the Full Recipe. To keep your Loaded Breakfast Skillet fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Allow the skillet to cool before sealing. You can keep it in the fridge for up to three days. When you're ready to enjoy leftovers, reheat in a skillet over medium heat. Add a splash of water to create steam, which helps keep the eggs moist. Stir occasionally for even heating. You can also microwave it in a bowl, covered with a damp paper towel. Heat for 1-2 minutes, checking to ensure it’s warm throughout. If you want to store your Loaded Breakfast Skillet longer, freezing is a great option. Portion it into freezer-safe containers. Make sure to leave room for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat in the skillet or microwave, just like with fresh leftovers. Enjoy your delicious breakfast anytime! Yes, you can prepare parts of the Loaded Breakfast Skillet ahead. You can cook the potatoes and veggies in advance. Store them in the fridge for up to three days. When you’re ready, just heat them in a skillet. Then, add the eggs and cheese to finish cooking. This saves you time on busy mornings. You can use many veggies in this dish. Here are some great options: - Zucchini, diced - Mushrooms, sliced - Broccoli florets - Asparagus, chopped - Corn, fresh or frozen Feel free to mix and match your favorites. Each veggie adds a unique flavor and texture. Customizing this recipe is easy. Here are a few ideas: - For a vegan option, swap eggs for tofu or chickpea flour. - If you’re gluten-free, check labels on your ingredients. Most items are gluten-free. - For low-carb diets, use cauliflower rice instead of potatoes. These swaps let everyone enjoy this tasty dish while sticking to their diets. To learn more about the complete recipe, check the Full Recipe section. This article covered how to make a Loaded Breakfast Skillet. We discussed main ingredients and tasty swaps. You learned to prep potatoes and cook veggies. We explored egg cooking tips for perfect results and added flavor with spices. You can even add meat or more veggies for different tastes. In closing, this dish is easy to customize and store well. Enjoy your cooking!

Loaded Breakfast Skillet

Start your day with a Loaded Breakfast Skillet Delight that will tantalize your taste buds! This hearty recipe combines crispy potatoes, colorful bell peppers, and fresh spinach topped with perfectly cooked eggs and melted cheese. Discover how easy it is to create a delicious and filling breakfast that your family will love. Click through to explore this mouthwatering recipe and elevate your breakfast game!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized potatoes, diced into 1-inch cubes

1 tablespoon olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, finely chopped

4 large eggs

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper to taste

½ cup shredded cheese (cheddar, Monterey Jack, or your preference)

Fresh herbs for garnish (chives or parsley, finely chopped)

Instructions
 

Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced potatoes and season them generously with salt and pepper. Cook the potatoes for approximately 10-12 minutes, stirring occasionally, until they are golden brown and fork-tender.

    Introduce the chopped onion, red bell pepper, and green bell pepper to the skillet. Sauté the vegetables for an additional 5 minutes, allowing them to soften and release their flavors.

      Sprinkle the garlic powder and smoked paprika over the skillet. Stir everything together thoroughly and let the spices cook for about 1 minute, allowing their aromas to infuse the mixture.

        Add the halved cherry tomatoes and chopped spinach to the skillet. Cook for another 2-3 minutes, stirring gently until the spinach wilts and the tomatoes start to soften.

          Using a spoon, create four small wells in the mixture and crack one egg into each well. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, adjusting the time based on your preferred doneness (cook less for runny yolks).

            When the eggs are cooked to your liking, sprinkle the shredded cheese evenly over the top. Cover again and let it melt for about 1 additional minute.

              Remove the skillet from heat and garnish with a generous sprinkle of fresh herbs before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For a rustic and inviting touch, serve the skillet directly on the table. Alternatively, you can portion the hearty mixture onto individual plates, garnished with extra fresh herbs and a side of your favorite hot sauce to elevate the flavors. Enjoy your delicious breakfast!