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Breakfast Skillet

Servings 4


  • 2 russet potatoes washed and diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 a large zucchini diced
  • 1/2 red pepper diced
  • 100 g slice white button mushroom
  • 4-5 strips of bacon sliced to 1/2 inch pieces
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley to garnish


  • Preheat oven to 200C/400F.
  • In a cold pan, add bacon.
  • Allow bacon to cook on medium (if using cast iron) to medium high heat.
  • When fat rendered, and bacon is crispy, fish it out and set aside.
  • Add olive oil, and potatoes.
  • Allow to cook undisturbed for 3 minutes or until underside is golden.
  • Saute and allow to cook for another 2-3 minutes.
  • Add onion, and garlic, then saute for a minute.
  • Add mushrooms, zucchini, and red pepper, then saute for 1-2 minute.
  • Remove from heat, and make a shallow indentation in the middle of the pan.
  • Top with cheese, then crack eggs on top off cheese.
  • Bake for 8 minutes.
  • Crumble crispy bacon on top, and garnish with chopped parsley.
  • Serve immediately.