Breakfast potatoes and eggs

Breakfast potatoes

Breakfast potatoes and eggs

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A filling and nutritious breakfast.


  • 4 slices of bacon
  • 6 eggs
  • 3 medium yellow potatoes
  • 1/2 medium onion
  • 3/4 bell pepper
  • 2 Tbsp. oil (optional)
  • Salt, pepper, garlic powder, onion powder, and paprika, to taste


  1. Dice potatoes, onion, and bell pepper into 1/2” pieces.


  1. In a cast iron skillet, cook bacon over medium heat until crispy. Remove and set aside.
  2. Add potatoes, bell peppers, and onion to hot skillet. Add additional oil, if needed. Cook until potatoes are brown on all sides, stirring often.
  3. Once brown, add 2 Tbsp. of water and cover skillet. Allow potatoes to steam for ~10 minutes. Stir occasionally and add more water, as needed.
  4. Once potatoes are fork tender, remove everything from the skillet and set aside.


  1. Preheat oven to 400ºF.
  2. Spread potatoes, onion, and bell pepper on a baking sheet, coat with oil, and season. Bake for 20-22 minutes, or until fork tender, and remove.
  3. At the same time, cut bacon into halves. Bake at the same time as the potatoes, until fully cooked. Remove from oven and place bacon on paper towel and pat dry.

Cook eggs

  1. Add 1 Tbsp. of oil to skillet. Whisk eggs and seasoning, then add to skillet. Allow to cook for ~30 seconds, then begin to stir. Gently stir until eggs are scrambled and mostly cooked through.
  2. Add everything back to skillet. Mix together until well combined and heated through.


Other meats can be used besides bacon, including breakfast sausage.

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