Breakfast Skillet
Begin your morning with this healthy and filling Breakfast Skillet. Filled with fresh diced potatoes, red onions, eggs and cheese. Share with company or prep vegetables ahead and prepare for breakfast another day. Find the recipe and equipment below.
Share how you prepared your morning skillet and your favorite warm drink combination in the testimonials below!
Breakfast Skillet Ingredients:
- 1 large Red Onion, medium diced (store in a plastic container if you don't use all of your onions in this pan
- 1 large Russet Potatoes, cut into medium cubes
- 3 eggs (your preference of choice and size)
- 2 Tablespoons Milk (used 2% for this recipe)
- 1/8 teaspoon Kosher Sea Salt
- 1/8 teaspoon Crushed Black Peppercorns
- 1/4 cup shredded Mild Cheddar Cheese (optional)
Buttered Toast
- 1 piece of Wheat Toast
- 1 teaspoon Butter
- Cranberry Jam (a jam shared as a gift to our family)
Instructions
- Cut all vegetables to size. (If you don't plan to make the whole recipe all at once, portion out the rest of the cut vegetables into plastic containers and leave in the fridge for another morning meal!)
- Heat your skillet on the stove. Wait until the pan is warm. You can feel the heat coming through the pan by leaving your hand 2 inches away from the pan's base.
- Once heated, add 1 Tablespoon of butter (you can also use Olive Oil, if you prefer).
- Cook your potatoes by themselves on medium heat. Get a nice, golden seal on the potatoes on as many sides of the cube as possible for a crispy, yet not burnt texture.
- Add in the red onions. Cook briefly, only 2-3 minutes on medium low heat.
- While potatoes and onions are cooking, crack all the eggs and mix the egg mixture of eggs, milk, salt and pepper together. Pour mixture into the vegetables in the skillet.
- Bringing your skillet up off the heat, tip the skillet from side-to-side so that the egg mixture can coat the entire pan. Let set for 3-4 minutes so the egg can start to cook. Once eggs are cooked to soft texture, add mild cheddar cheese. Heat it through.
- Serve and enjoy with a piece of toast and your favorite breakfast drink!
The Story
After many busy weeks with grad school and non-stop work, I finally had time to prepare a nice breakfast for myself in the kitchen. This was my go-to meal. With inspiration from an online fitness guru, Riley Catherine and her recent training meal prep for weight lifting competitions, I gave her pre-competition meal a try. Although she added peppers into her skillet, I did not have any in my fridge, so chose to go with the minimal items on hand.
Wow! This Breakfast Skillet did not disappoint! Very tasty and many friends on my social media loved the post as I shared step by step pictures. So, sharing it with all of you, my fellow Taste Testers!
*Remember, always swap out, substitute or prepare these recipes according to your nutrition and food preferences. The ingredients that I share with you are what I enjoy using in this season of life and have on hand in my kitchen.*
Share your thoughts on the breakfast skillet, anything you used to substitute or add into your meal by sharing in comments or an email!
Cooking Equipment
This ceramic skillet is closest to the one that I used. The skillet pictured is a Food Network branded 10 inch skillet.
Other Cooking Equipment Used
- Ceramic bowl to mix eggs, milk, salt and pepper
- Fork to whisk egg mixture ingredients (you can also use a whisk)
- Silicone spatula (Pampered Chef are some of my favorites for the home kitchen and Rubbermaid 9.5 inch for commercial use)
