Rose Mary Mogan


I made this dish for my husband this morning. Anyone that knows my husband, knows just how much he loves meat at every meal, so today when he asked me make something for breakfast, but he did not want sausage, or bacon or ham, I thought he was sick.LOL So I came up with this breakfast skillet that is loosely based on a recipe I saw Ina Garten make, but hers had meat. No one would ever beleive that my husband wanted a breakfast without meat, so here is the proof, probably the first & last time. Smile. He loved it, and was very pleased, I used what I had on hand, & that is what he liked most.


★★★★★ 1 vote

4 normal appetites
20 Min
30 Min
Stove Top


  • 7 medium
    eggs, room temperature
  • 2 tsp
    each garlic olive oil, & butter
  • 1 large
    baking potato, cubed about 1 1/2 cups
  • 1 large
    shallot, chopped
  • 1 medium
    red bell pepper, chopped
  • 2 Tbsp
    heavy whipping cream
  • 1/3-1/2 c
    freshly grated parmesan cheese
  • 1/4 c
    shredded cheddar cheese
  • 1 tsp
    kosher salt
  • 1/2 tsp
    coarsly ground black pepper



  1. PREHEAT OVEN TO 350 DEGREES F. Peel wash & cube Potato. Add garlic oil & butter to large cast iron skillet, and heat over medium high heat. add potatoes and shallots to skillet when oil & butter has heated, then allow to brown, stir occassionally to prevent sticking.
  2. While potatoes are cooking,in a large bowl, add red bell pepper, eggs, heavy whipping cream, parmesan cheese, salt, & pepper and beat together till well mixed. When potatoes are cooked add egg mixture to potatoes, and cover entire top. Then place in preheated oven and bake for 13 minutes.
  3. After 13 minutes remove skillet and top with shredded cheddar cheese, and return to oven for 2 minutes till cheese has melted. Remove from oven and serve immediately while still hot.
  4. Note: You can add what ever you like to this recipe, Extra large eggs, bacon sausage or ham, but please cook meat first before adding to skillet, feta or blue cheese, just what ever you like, Jalapeno peppers, green scallions. But I just used what I had on hand at the time.
  5. ALSO NOTE: I make my own garlic oil, either using olive oil or canola, by purchasing the pre peeled jars of garlic cloves, and adding them to an oil decanter, and then filling with oil, then shake every few days, and after about a week or so you have garlic infused oil, for cooking. You can also add a few herbs if desired.

Printable Recipe Card


Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #Yummy #cheesy #tasty

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