Breakfast Skillet
Crispy potatoes, colorful peppers, eggs, bacon, and creamy avocado come together in one skillet for a hearty breakfast or weekend brunch that's easy to customize with your family's favorite ingredients.
Ingredients
- 2 tablespoons butter, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 2 cups red potatoes, quartered or diced
- 3/4 cup mini sweet peppers, chopped
- 4 large eggs
- 4 slices bacon, cooked crisp and crumbled
- 1 large avocado, diced
- 1 lime, cut into wedges
Directions
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Add the potatoes and cook until they begin to brown and soften.
- Stir in the peppers, remaining butter, Italian seasoning, cumin, chili powder, salt, and pepper.
- Cook until the vegetables are tender, stirring occasionally.
- Make four small wells in the potato mixture.
- Crack one egg into each well.
- Cover the skillet and cook over medium-low heat until the eggs reach your preferred doneness.
- Sprinkle the bacon over the top and serve with diced avocado and fresh lime wedges.
Kid Chef Tip
Cooking eggs is great practice for learning temperature control. Lower heat cooks eggs gently and helps prevent them from becoming rubbery.
Breakfast Skillet Variations
- Use cooked breakfast sausage, diced ham, or leftover chicken instead of bacon.
- Frozen hash browns make a quick substitute for fresh potatoes.
- Add spinach, mushrooms, onions, broccoli, or tomatoes for extra vegetables.
- Sprinkle shredded cheddar, Monterey Jack, or pepper jack cheese over the eggs before serving.
- Serve with toast, fresh fruit, or warm tortillas for a complete breakfast.