Start your day with this breakfast skillet made with crispy hash browns, bacon and eggs with gooey melted cheese on top. An easy one-pan recipe that’s ready in just 20 minutes!

A slice of breakfast skillet being lifted out of a cast iron skillet ready to serve.

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Breakfast Skillet Recipe

This easy breakfast skillet is loaded with crispy bacon, fluffy scrambled eggs and golden hash browns all cooked together in one pan. It’s similar to my popular hashbrown breakfast casserole, but this version is ready in just 20 minutes for a quicker option.

If you’re a fan of skillet meals, you’ll also love my skillet breakfast potatoes or hearty egg skillet. They’re perfect to keep in your morning rotation when you want a quick and filling meal!

Ingredient Notes

Scroll down for the printable recipe.

  • Bacon: Adds smoky, savory flavor and crisp texture. I usually love to cook bacon in the oven, but for this recipe, you’ll want to make it in a skillet.
  • Hash browns: Use cubed or shredded potatoes depending on your preference; both work well in the skillet. I used shredded as that is what I had on hand.
  • Onion: Yellow or white onion gives a mild sweetness and depth of flavor.
  • Bell pepper: Red bell peppers add color and a touch of sweetness, but any variety of pepper works.
  • Eggs: Scramble them right in the skillet for a hearty, protein-packed meal.
  • Shredded cheese: Melts over the eggs and potatoes for that gooey, cheesy finish.

How to Make a Breakfast Skillet

How to make a breakfast skillet in a two step photo collage.
  1. Cook bacon. Cook bacon in a skillet over medium-high heat until crisp. Set aside and crumble once cooled. Leave 1-2 Tablespoons bacon grease in skillet and cook onions and peppers until translucent. Then add hash browns and cook according to package.
  2. Whisk large eggs, then add to skillet. Whisk eggs in a large bowl. Then once hash browns are lightly browned, pour eggs over top.
  3. Cut into pieces and flip. After a few minutes, cut the dish into 4 pieces and flip each piece over to brown the other side.
  4. Top and serve! Sprinkle with shredded cheese and crumbled bacon and serve once the cheese has melted.

Recipe Tips

  • Make your own hash browns from scratch if you would like or use cast iron skillet potatoes with fresh Russet potatoes or Yukon Gold potatoes.
  • Don’t overly flip the hashbrowns. The key to them being nice and crispy is letting them cook all the way through.
  • You could use a different breakfast protein like ground sausage.
  • Feel free to add in extra veggies if preferred. I like to top mine with sliced green onions, diced tomatoes and hot sauce. Yum!
  • Reheat leftovers in the skillet or wrap them into a tortilla for a breakfast burrito.
A slice of breakfast skillet recipe made with hash browns, bacon, eggs and cheese on a white plate ready to eat.

Love easy breakfast recipes with hash browns? This crock pot breakfast casserole and cheesy hash brown egg cups are favorites!

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breakfast skillet recipe

Breakfast Skillet

5 from 7 votes
Recipe by: Jamielyn Nye
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Start your day with this breakfast skillet made with crispy hash browns, bacon and eggs with gooey melted cheese on top. An easy one-pan recipe that’s ready in just 20 minutes!
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Ingredients 

  • 6 pieces bacon
  • ½ cup onion , chopped
  • 1 bell pepper , chopped
  • 20 ounce bag hash browns , cubed or shredded
  • 6 eggs
  • 1/2-1 cup shredded cheddar cheese

Salt and pepper to taste

Optional: sliced green onions, hot sauce, tomatoes

Instructions

  • Cook bacon. Cook 6 pieces of bacon in a skillet until crisp over medium-heat. Set aside and crumble once cooled. Leave 1-2 Tablespoons bacon grease in the pan.
  • Add onion, pepper and potatoes. Cook 1/2 cup onions and 1 bell pepper in the pan with the bacon grease until translucent. Then add 20 ounce bag hash browns and cook according to package. 
  • Add eggs. Whisk 6 eggs in a large bowl. Once the hash browns are lightly browned, pour the eggs on top of the hash browns. Salt and pepper to taste.
  • Flip. After a couple of minutes, cut the dish into 4 pieces. Then flip each piece over to brown the other side. 
  • Add cheese. Top with 1/2 – 1 cup shredded cheese and crumbled bacon. Serve once cheese is melted. Add optional toppings if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store: Store in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until warmed.

Nutrition

Calories: 281kcal, Carbohydrates: 19g, Protein: 12g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 188mg, Sodium: 288mg, Potassium: 444mg, Fiber: 1g, Sugar: 1g, Vitamin A: 955IU, Vitamin C: 34.1mg, Calcium: 105mg, Iron: 1.9mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What kind of skillet should I use?

Cast iron is ideal for even heat and a beautiful crust, but any large, deep pan that holds the ingredients works just fine.

Can I use precooked bacon or meat?

Absolutely. If using precooked meat, add a tablespoon of olive oil before cooking the potatoes. Then stir in the meat after the potatoes are tender so things warm evenly.

Can I swap fresh potatoes for frozen hash browns?

Yes! Yukon Gold or other cubed fresh potatoes work well, but may take an extra 3–4 minutes to cook until tender.

How to store a breakfast skillet?

Allow the skillet to cool completely, then place leftovers in an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Easy breakfast skillet on a white plate.