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Delicious Eggs & Potatoes are made in the skillet and finished in the oven. This flavorful recipe is perfect any morning or special day.
If you love these, you will also love our classic Omelette, Scrambled Eggs and Breakfast Potatoes.
Breakfast Skillet
We love breakfast so much that, we have Breakfast fro Dinner every Wednesday night.
We will make classics like Pancakes or Waffles, but also like savory dishes like these Eggs and Potatoes. We love them because:
- They’re simple! Start to finish, these guys are made in about 20 minutes.
- Easy to customize. Add your favorite cheeses, meats, veggies or seasonings for easy variations fo this dish.
- Loved by all. Our entire family loves eggs and potatoes so this dish is one everyone enjoys. It’s full of flavor!
If you’re trying to impress guests in town I highly recommend giving this breakfast recipe a try. It’s also great for holiday mornings or brunch!
How to Make Eggs and Potatoes
- PREP. Because this recipe ends in the oven, be sure to preheat that before cooking up your potatoes (to 400 degrees).
- POTATOES. To begin, you will need to use an ovenproof cast-iron skillet. Butter this and add your cubed red potatoes. Cook these until tender. Stir in the parsley, garlic, garlic salt and black pepper.
- EGGS. With the back of a spoon, make 4 well in the potato mixture. Break two eggs and pout into each well in the potatoes.
- BAKE. Take this and bake it in the oven for 10-12 minutes. Sprinkle with cheese and bake an additional minute or two.
Pro Tip
Note: You can modify this baking time based on how you like your eggs. If you like them more runny, cook for a lower amount of time. If you like them more cooked, extend the cooking time by a few minutes.
Variations + SToring
- Adding meat to this breakfast skillet is a great way to add some protein and make it more hearty. We recommend add the cooked meat towards the end of cooking up the potatoes. Steak, Bacon and even Chorizo all work great in this recipe.
- Adding vegetables/spices is another great option. Add bell peppers, mushrooms, onion, spinach or your favs. You can also add spices like: basil, red pepper flakes, parika or any other fresh herbs you love.
- STORE. Place this dish in an air-tight container in the fridge will last for up to 4 days.
- REHEAT. Use the microwave or throw back on the skillet for a few minutes.
For more Breakfast ideas:
Eggs and Potatoes Recipe
Ingredients
- 3 tbsp butter
- 1 1/2 lb red potatoes chopped
- 1/4 cup minced parsley fresh
- 2 tsp minced garlic
- 1 – 1 1/2 tsp garlic salt (with parsley flakes)
- 1/8 tsp pepper
- 8 large eggs
- 3/4 cup shredded extra-sharp cheddar cheese
Instructions
- Preheat oven to 400.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Taste of Home.
My picky son said this was “delicious”! Just add fresh fruit and bagels for a 5 star breakfast!