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Loaded Breakfast Skillet

Dorinda Medley

"Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish."
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50 m servings 418 cals
Original recipe yields 4 servings

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  • Prep

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
  2. Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
  3. Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.


  • Cook's Note:
  • If potatoes start to brown too quickly, add more water.

Nutrition Facts

Per Serving: 418 calories; 18.3 g fat; 43.1 g carbohydrates; 21.8 g protein; 226 mg cholesterol; 567 mg sodium. Full nutrition

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Made as written except that I didn't need the water. Great breakfast for dinner recipe! Only let the eggs go for as long as the recipe states. They still looked too runny to me so I let them go ...

This is delicious, hearty, and beautiful—and the all-in-one-skillet approach makes it pretty no-fuss.