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cast iron skillet breakfast with sunny side up eggs on top
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5 from 22 votes

Cheesy Skillet Breakfast

Your family is going to love waking up to this delicious and easy to make Skillet Breakfast. Loaded with everything they love about breakfast.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast, skillet recipe
Servings: 4
Calories: 584kcal
Author: Chef Dennis Littley


  • Cast Iron or Ovenproof Skillet


  • 4 cups potatoes washed and cut into cubes
  • ½ cup red onions diced
  • ½ cup sweet peppers diced
  • ½ cup grape tomatoes or diced tomatoes
  • 4 ounces bacon cooked and diced
  • 4 ounces chorizo (or your favorite sausage) crumbled
  • 4 ounces Cabot Cheddar (your favorite type) shredded
  • 8 large eggs
  • 1 tbsp parsley fine chop for garnish
  • Sea Salt to taste
  • Black Pepper to taste


  • Preheat oven to 450 degrees Fahrenheit
  • prep all ingredients
  • mix diced potatoes with enough olive oil to lightly coat them then season heavily with black pepper and sea salt. Place the potatoes on a parchment-lined baking sheet and place into a preheated oven for 20 minutes.
  • In a Cast Iron or regular frying pan, cook diced bacon and loose chorizo. Chorizo will finish cooking first (about 5 minutes) remove it from the pan and allow excess grease to drain. Continue cooking bacon until semi crisp (3-5 additional minutes). Remove from pan, allowing grease to drain. Remove the remainder of the grease, leaving a tablespoon to sautee the onions and peppers.
    Set sausage and bacon aside till needed.
  • Place the onions and peppers into the heated pan with 1 tablespoon of the grease pulled from the pan. Cook for about 2 minutes.
  • When the potatoes are done, remove the baking sheet from the oven. Spread the cooked sausage, bacon, onions and peppers onto the potatoes and gently mix.
  • Add shredded Cabot Cheese to the top of the mixture and sprinkle with chopped parsley.
  • Place baking sheet back into the oven for 2-3 minutes until the cheese has slightly melted.
  • Remove pan from oven and set the oven to broil.
  • Carefully take parchment paper by both ends and pour the ingredients into the cast iron skillet (you can use a casserole dish instead).
  • Once in the pan, make little wells in the mixture for the eggs. Gently place a whole egg in each well.
  • Season the eggs with sea salt and black pepper. Sprinkle chopped parsley over the top of the ingredients for color.
  • Place Cast Iron pan under the broiler and allow eggs to cook (about 3-5 minutes). Once the whites have solidified the eggs are done. I like my eggs loose and sunny side up, so I cook them just long enough. Feel free to cook them longer.
    *You can also use the alternate method of covering the pan and cooking on the stovetop allowing the steam to cook the eggs. Or fry the eggs separately and place them on top of the individual servings of the potato mixture.
  • Remove from oven and serve immediately. I served mine with flour tortillas.


Calories: 584kcal | Carbohydrates: 25g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 488mg | Sodium: 883mg | Potassium: 1004mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 47mg | Calcium: 320mg | Iron: 8mg