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The one-skillet breakfast can have it all: eggs, cheese, meat, vegetables and potatoes. It is a savory breakfast dish that is sure to please all types of appetites. This easy to prepare meal provides a delicious way to begin the day.

This type of dish is also a popular concept for breakfast in many breakfast restaurants throughout the US and around the world. While traveling around the country, one may find the basic procedure is the same but the ingredients can vary, especially by locality.

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Southern Style Skillet Breakfast

4 to 6 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1/3 cup chopped onion
  • 1/4 cup chopped green bell pepper,
  • 2 cups peeled and cubed red potatoes
  • 1/2 teaspoon salt, or to taste, divided
  • 1/4 teaspoon black pepper, or to taste
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon Creole seasoning (recipe below)
  • 1 cup diced, smoked ham
  • 1 cup shredded cheddar cheese

Directions

In a large skillet, cook the onion and bell pepper in butter until tender. Add the potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring.

Beat together the eggs, milk, seasoning and ham. Pour over the potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don’t overcook.

Taste and adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or a serving platter and top with remaining cheese.Serve immediately with a side of fresh, seasonal fruit.

Creole Seasoning

Ingredients

  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 5 teaspoons sweet paprika

Combine the ingredients and mix well. Store in a container with a tight-fitting lid.

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Italian Style Breakfast Skillet

4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cups frozen hash brown potatoes
  • 8 oz. Italian sausage
  • 1 cup sliced mushrooms
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano leaves
  • 1/2 cup shredded mozzarella cheese (2 oz.)

Directions

Brown the sausage in a skillet  and cook until no longer pink. Remove to a platter to cool. Cut into thin slices.

Add oil to the skillet  and heat over medium-high heat until hot. Add the potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes.

Add the sliced sausage, mushrooms and vegetables ; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.

Beat eggs, milk, salt and oregano in bowl until blended.

Reduce the heat to medium and pour the eggs over the mixture in the skillet. As the eggs begin to set, gently pull the eggs across the pan with an inverted spatula. Continue cooking until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Sprinkle with the cheese and remove the pan from the heat; cover pan.

Let stand until the cheese is melted, 2 to 3 minutes.

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Farmers’ Market Skillet

2 Servings

Ingredients

  • 4 eggs
  • 1/4 cup water
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon minced garlic
  • 1 tablespoon butter

Filling:

  • 1/2 cup sliced mushrooms
  • 1/2 cup thinly sliced yellow summer squash
  • 1/2 cup thinly sliced zucchini
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon butter

Directions

Combine the filling ingredients in a 10-inch skillet cook and stir over medium heat until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables from the pan and keep warm.

Beat eggs, water, cheese, seasoning and garlic  in medium bowl until blended. Heat the butter in the same pan over medium-high heat until hot. Pour in the egg mixture.

Gently push the cooked egg portions from edges of the pan toward the center with a spatula so that uncooked eggs can reach the hot pan surface.

When the top surface of the eggs is thickened and no visible liquid egg remains, place the filling on one side of the egg mixture.

Fold the uncovered portion of the eggs on top of the vegetables with the spatula. Divide in half and serve.

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Mediterranean Skillet

4-6 servings

Ingredients

  • 2 medium plum tomatoes
  • 1 cup crumbled feta cheese
  • 2 cups baby spinach leaves
  • 8 large eggs
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon olive oil

Directions

Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.

Heat the olive oil in a 10 inch ovenproof skillet over medium-high heat.

Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Add the chopped tomatoes.

Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.

Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes.

Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

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Egg and Sweet Potato Skillet

4 servings

Ingredients

  • 8 eggs
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
  • 1 green onion, sliced
  • 2 cups baby spinach
  • Fresh Italian (flat-leaf) parsley
  • Bottled hot pepper sauce

Directions

In a medium bowl whisk together eggs, milk, salt and pepper; set aside.

In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.

Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve with bottled hot pepper sauce.

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