Description
This Simple Loaded Breakfast Skillet is a hearty and flavorful morning meal featuring crispy potatoes, sautéed vegetables, and perfectly cooked eggs topped with melted cheese and fresh parsley. Ready in just 30 minutes, it’s an easy and satisfying dish perfect for breakfast or brunch.
Ingredients
Scale
Vegetables
- 4 medium potatoes, diced
- 1 small onion, chopped
- 1 bell pepper, diced (any color)
- 1 cup fresh spinach, chopped
Eggs & Dairy
- 4 large eggs
- 1/2 cup shredded cheese (optional)
Seasonings & Oil
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the potatoes.
- Cook potatoes: Add diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they turn golden brown and tender.
- Sauté onion and bell pepper: Add chopped onion and diced bell pepper to the skillet, cooking for 3-4 minutes until softened.
- Cook spinach: Stir in the chopped spinach and cook for 2 minutes until wilted and incorporated.
- Add eggs: Make 4 wells in the vegetable and potato mixture, then crack an egg into each well carefully.
- Cook eggs: Cover the skillet with a lid and cook for 5-7 minutes, until the egg whites are set but the yolks remain runny.
- Add cheese: Sprinkle shredded cheese over the skillet, if using, cover again and cook for an additional minute to melt the cheese.
- Season and garnish: Season the skillet with paprika, salt, and pepper to taste, then garnish with fresh parsley before serving.
Notes
- You can customize the vegetables by adding mushrooms, tomatoes, or zucchini.
- For a spicier version, add red pepper flakes or hot sauce.
- Use non-dairy cheese or omit cheese for a lactose-free or vegan variation (replace eggs accordingly).
- To make it a complete meal, serve with toast or avocado slices.
- Leftovers can be refrigerated and reheated in a skillet or microwave.
