Real Recipes From Real Home Cooks ®

breakfast in a skillet

Recipe by
Sena Wilson
Lake Jackson, TX

This recipe is a family favorite. It is filled with good flavors and easy to prepare in one pan. Great for Christmas morning or weekends when you want to serve something special. Occassionally my husband and I have it for dinner. I have been serving it for 40 years and guests love it. Serve it with some toasted homemade Potato Bread Loaf and marmalade. Salsa on the side for a kick!

yield 4 - 6
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For breakfast in a skillet

  • 9 slice
    cooked bacon, crisp and crumbled
  • 6
    eggs, slightly beaten
  • 2 Tbsp
  • 15 oz
    shredded ore ida hash browns (1/2 pkg. of 30 oz.)
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/4 c
    yellow or green bell pepper, chopped
  • 1/3 c
    mushrooms, chopped
  • 1/2 c
    white or yellow onion, chopped
  • 1/2 c
    green onion, chopped
  • 1/4 tsp
    garlic (optional)
  • 3 Tbsp
    bacon drippings (or veg. oil)
  • 1/2 c
    monterey jack cheese, grated
  • 1/2 c
    cheddar cheese, grated
  • 2 Tbsp
  • 1/2 c
    grape tomatoes, halved

How To Make breakfast in a skillet

  • 1
    Prepare bacon. Note: Easy step is to cook the bacon on a lipped cookie sheet in the oven at 400 degrees for approximately 20 minutes; turning several times for browning. Drain off drippings and save when bacon is done.
  • 2
    While bacon is cooking, use a whip to slightly beat the eggs with 2 tbs. water, 1/2 tsp. salt, 1/8 tsp. black pepper. Set aside. Saute bell pepper, mushrooms, and onion in 2 tbs. of butter for 2 - 3 minutes; add salt and pepper to taste. Set aside.
  • 3
    Cook hash browns in a large non-stick skillet on medium high using 3 tbs. bacon drippings or vegetable oil. Turn and brown on both sides; add garlic, salt and pepper to taste. Flatten out potato layer and pour egg mixture over hash browns. Cook for 2 minutes and then slightly lift sides of omelet to let some of the egg mixture flow downward so it will cook through. Layer cooked vegetables on top of eggs; add cheeses. Lower heat. Add crumbled bacon and chopped green onions. Cover skillet and cook for 20 minutes or until middle of omelet is set and done (lift sides of omelet to let juices flow occassionally).
  • 4
    Last five minutes add a 1/2 cup of grape tomatoes cut in half to top of omelet and cover skillet again. Cut in slices and serve with salsa, toast and marmalade!