The kids literally cheer when I make this for breakfast, and sometimes I'll make it for supper, too. It's a super satisfying “feel good” home-cooked meal. It takes a little time to do the chopping, but it goes fast if you have helpers like I do. (I am SO thankful that a couple of our kids love to help in the kitchen, our daughter talks about going to culinary school someday!) Or do what we do, just turn on a cooking show to watch while you chop. 🙂
Skillet Breakfast Recipe
- Organic potatoes, chopped, I cut them into cubes so they cook uniformly — we use about 1.5-2 potatoes/person (Potatoes are in the dirty dozen list of conventional produce that is highly sprayed with chemicals, so I always buy them organic.)
- Healthy fat for frying: bacon grease or lard from pastured pork, pastured butter or ghee, unflavored coconut oil (Yep, these are healthy fats that have nourished people for generations before our screwed up government convinced us that saturated fats were bad for our heart. Read more here.)
- 1 onion, chopped
- Sea salt and pepper (Here's where I get organic non-irradiated herbs and spices online.)
- Various colors of organic peppers, chopped, optional (Again, these are on the dirty dozen list, so if I can't find organic, I don't buy them.)
- Eggs, about 1/person, or more if you'd like — sometimes I'll just add extra yolks for more nutrition
- Cooked pieces of your choice of meat: sausage, ham, bacon, just whatever you have leftover or in the freezer — however, the meat is optional because this is also a tasty meatless meal (Here's where to find healthy, pastured meats online if you don't have a good local source — I recommend you avoid mystery meat at all costs!)
- About 2-3 cups cheddar cheese, shredded (8-12 ounces)
- Bread for toast, also optional (We have a local baker who makes a delicious multi-grain fermented bread, which is great since I haven't been in the breadmaking groove for a while now, but if you ARE, have you seen this recipe for the healthiest bread on earth? –> The Best Sourdough Bread Recipe.)
Clean and chop potatoes, start frying in the fat of your choice – don't be afraid to use a lot, that way it'll all get nice and crispy. I use either a cast iron skillet or my favorite stainless steel 16″ pan pictured here, because it's big enough to cook for our whole family of six (read more about my favorite pan):
Make a spot in the pan and fry the onions until golden:
Add sea salt and pepper. While that is cooking, shred your cheese. (I rarely buy cheese already shredded because it has weird “anti-caking” ingredients in there, and it only takes a few minutes to shred it. Even less time if I use the shred attachment on my beloved Bosch kitchen machine! Often I'll buy a bunch of cheese at once when it's on sale and use the Bosch to shred it all and put it in the freezer.)
When the potatoes and onions are getting nice and brown and crispy in spots, next put in the optional meat and peppers (I didn't have peppers this time or I'd have thrown them in):
Next add your eggs…
Stir them around…
When the eggs are cooked and everything is golden brown and crispy-licious, put the shredded cheese around the top.
Once it's melted, it's time to serve it up!
Add more sea salt and pepper to your taste, if desired serve with toast (buttered liberally of course), and ENJOY!
Try the make-ahead option!
Recently we were having lots of company over for brunch, and feeding too many than even my favorite big pan/electric skillet could handle, SO I did a make-ahead version of this and it turned out great!
Here's how I did it:
Use the same ingredients as listed above, but you'll need to adjust those or the amounts, depending on how many you're feeding, what meat or veggies you're using, etc. I still used my favorite pan but did it in a couple of batches — the amounts below was to make 3 pans full. It was enough for 22 people, and there was one whole pan leftover, but this is no problem as the leftovers go fast around here. (We also had a lot of sides with it, FYI.)
- Fry one pound of bacon 'til golden, and chop into pieces. Set aside.
- Chop 3 large onions into small pieces.
- Use some of the bacon grease (or butter) to fry onions until they just start to get lightly golden brown.
- Clean and cut up about 22-24 potatoes and add HALF of them to the onions, fry 'til soft, mixing around now and then and scraping the bottom of the pan.
- As they're frying, season with sea salt and pepper.
- Butter 3 – 9×13 pans and evenly spoon in the first batch of onions and potatoes to the bottom.
- Fry the rest of the potatoes 'til soft and golden, season these too, and spoon evenly into the 3 pans.
- Sprinkle bacon pieces on top, and on one pan I also added chopped green peppers.
- Mix about 1 to 1 1/2 dozen eggs with 1 1/2 cups cream, and fry in the same pan. Season with sea salt and pepper.
- Spoon the eggs on top of the last layer.
- Sprinkle cheddar cheese all over the top.
- Now you can cover and stick it in the fridge and it's all ready for the day you're having company. We did ours 2 days ahead.
- An hour or so before serving, remove the cover being careful to leave the cheese on top, and pop the pans into a 300* oven for about an hour, or 375* for half hour, whatever, you just need to get it hot all the way through, and melt the cheese. That's it! 🙂
- I also usually take my cod liver oil with breakfast because I usually have a lot of pastured butter with that meal, too, whether it's in a recipe like this one, or just buttered toast, or in my superfood oatmeal (that tastes like a custard dessert) — read here about how powerful FCLO and pastured butter are together!
- This goes great with a cup of coffee of course (or here's where to get the best tea if that's your thing) — read about how I redeem my morning cup of coffee and another one for those who use a Keurig with the little K-cups: a cup of coffee without the plastic toxins please
- Where to find BPA free water bottles (and my 5-part plastic safety plan)
- Find more breakfast recipes here
- And more meatless meal ideas are here (Lent is coming fast!)
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