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Jay's Hearty Breakfast Skillet

Jay's Hearty Breakfast Skillet

Name: Jay's Hearty Breakfast Skillet
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Ingredients: 2 pounds potatoes, cubed; ½ pound bacon; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 onion, sliced; 2 cups sliced mushrooms; salt and pepper to taste; 3 cups shredded American cheese; 8 eggs

Rating: 4.63 stars

107 Ratings
85 Reviews
18 Photos

Hearty breakfast skillets. Serve with toast or muffins.

By Jay

Gallery

Recipe Summary

prep:

45 mins

cook:

45 mins

total:

1 hr 30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 pounds potatoes, cubed
½ pound bacon
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
2 cups sliced mushrooms
salt and pepper to taste
3 cups shredded American cheese
8 eggs

Directions

Step 1

Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.

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Step 2

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
Step 3

Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
Step 4

Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

Nutrition Facts

Per Serving:

929 calories; protein 44.5g 89% DV; carbohydrates 49g 16% DV; fat 62.5g 96% DV; cholesterol 490.3mg 163% DV; sodium 2183.9mg 87% DV. Full Nutrition

Reviews (85)

Most helpful positive review

Holly Holtzman Ryerson

05/23/2006

Great recipe. Enough for 6-8. I saved time by microwaving the potatoes. Browned them in the pan AFTER pouring out excess bacon grease. Added a tablespoon of garlic with the vegetables (you can never have enough garlic!). After adding the bacon to the cooked vegetables, I poured eight beaten eggs over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted. Had enough leftovers to serve the next day rolled up in flour tortillas! Read More

Helpful

(158)

Most helpful critical review

KOALAGIRL

03/16/2010

I also made this dish for dinner. While it certainly was comfy breakfast fare and super simple to make it needed some "spice" to perk up the flavors a bit. I added garlic and onion powder and used a sharp cheddar cheese in place of the American cheese. My husband added quite a bit of a spicy ketchup to his portion. Thanks for the recipe Jay. Read More

Helpful

(12)

107 Ratings

5 star values: 79
4 star values: 19
3 star values: 7
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Holly Holtzman Ryerson

05/23/2006

Helpful

(158)

cookin'mama

07/14/2003

In my family we call this farmer's breakfast. We skip the cheese however and just pour scrambled eggs right over the vegetable/bacon mix and cook them in the same pan. You can cook the veggies ahead and when your brunch guests arrive just heat them a little and add the eggs to cook. Just one skillet to clean yum! Read More

Helpful

(75)

Navy_Mommy

08/14/2003

This is a great Sunday morning breakfast. It doesn't cook fast so not good for the weekdays. I figure it is one of those kitchen sink dishes as you can thrown in just about anything you would eat with eggs. I didn't have peppers on hand so left them out used cheddar rather than american cheese. But you don't really have to make anything else with this meal. I did adjust the amount for only 2 people. Also I didn't read the recipe correctly and didn't boil the potatoes before putting in the skillet. That may but it still only took my a little over an hour to make. Read More

Helpful

(49)

Carol Shorter Hicks

01/19/2005

I've made something similar to this forever for a quick evening meal. However I use frozen hash browns instead of fresh potatoes and when I'm ready to cook the eggs I make indentations in the potatoes and drop the eggs in them sprinkle all over with shredded cheddar cover and cook on medium low heat till done. Yummy! Read More

Helpful

(23)

Cooking 101

03/22/2007

Wonderful recipe. Used frozen diced potatos that I thawed in the fridge the day before to cut down on cooking time. Thanks for the post. Read More

Helpful

(18)

shermil

01/07/2008

oh my! sensational. except please don't use american cheese on this. i used a cheddar/jack blend. also added turkey breakfast sausage and fresh broccoli. and went with shredded potatoes instead of cubed. with a few cloves of garlic mixed into the potatoes. that's it! Read More

Helpful

(18)

DREGINEK

09/01/2003

Excellent!!! Its Sunday morning and I'm in no mood to boil the potatoes so I cooked them in the mircowave before adding them to the skillet. I also added some chopped broccoli. I choose to scramble the eggs because they were the easiest to make. But basically followed the recipe to the letter. This was a hearty brunch indeed swallowed down by a glass of mimosa and a side of cinnamon rolls and it was a great way to start the day!! Thanks Jay!! Read More

Helpful

(15)

KOALAGIRL

03/15/2010

Helpful

(12)

Melissa Budahn

05/17/2008

I loved this. It was so tasty. I peeled 7 Medium russet potatoes and placed them a bowl with enough water to just cover the bottom of the bowl. Covered with a paper towel and cooked for 4 mins. I then cubed potatoes and added papirika salt and pepper to taste. I fried them in my skillet for approx. 3 mins then added crumbled sausage and cooked them with the potatoes. I drained the excess oil. For quickness I also used frozen stir fry green red peppers with onions. I added these to my skillet with the potatoes and sausage about 5 minutes prior to serving. My cooking and prep time was less than 20 mins. I added scrambled eggs (which I made in a seperate skillet) and Mexican shredded cheese on top. My husband likes spicy and added hot sauce and jalepeno's on top of his while my kids use ketchup on everything this was no exception even though it didn't need it. I did make alot of changes but this recipe was a great base and it turned out excellent. Read More

Helpful

(11)

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Nutritional Information

Jay's Hearty Breakfast Skillet

Servings Per Recipe: 4
Calories: 929.4

% Daily Value *

protein: 89 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 28 %

sugars:

fat: 96 %

saturated fat: 142 %

cholesterol: 163 %

vitamin a iu: 47 %

niacin equivalents: 124 %

vitamin b6: 76 %

vitamin c: 182 %

folate: 30 %

calcium: 56 %

iron: 25 %

magnesium: 38 %

potassium: 45 %

sodium: 87 %

thiamin: 58 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.