Start your day with a burst of flavors from this breakfast skillet recipe! This hearty dish features a delightful combination of eggs, vegetables, and savory bacon, all cooked to perfection in a single skillet. It’s not just a meal; it’s an experience that will energize your mornings and leave you craving more. Whether you’re serving a crowd or enjoying it solo, this recipe is sure to impress.
Ingredients
– 2 large eggs
– 4 strips of bacon
– 1 cup diced bell peppers (mixed colors)
– 1/2 cup diced zucchini
– 1/2 cup cherry tomatoes, halved
– 1/2 cup diced onion
– 1/2 cup diced potatoes
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
Makes 2 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.
Nutritional Value
Each serving (1/2 of the skillet) contains approximately:
– Calories: 350
– Protein: 18g
– Carbohydrates: 25g
– Fat: 20g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat a skillet over medium heat.
2. Add bacon strips and cook until crispy. Remove and set aside.
3. In the remaining bacon fat, sauté the diced onions until translucent.
4. Add diced potatoes to the skillet and cook for about 5 minutes.
5. Stir in the bell peppers and zucchini, cooking for an additional 5 minutes.
6. Season the mixture with salt and pepper.
7. Create two wells in the vegetable mixture.
8. Crack an egg into each well.
9. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
10. Top with halved cherry tomatoes and crumbled bacon before serving.
Alternative Ingredients
Feel free to substitute the bacon with turkey bacon or omit it for a vegetarian version. You can also switch out the vegetables based on your preference, using spinach, mushrooms, or any seasonal veggies you have on hand.
Serving and Pairings
This breakfast skillet pairs perfectly with toasted bread, avocado slices, or a fresh fruit salad. For a complete meal, consider serving it with a side of Greek yogurt for added protein.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat until heated through. This dish is not recommended for freezing, as the texture may change.
Cooking Mistakes
- Overcooking the bacon can make it too crispy; aim for a balance.
- Not pre-cooking potatoes can lead to uneven cooking.
- Forgetting to cover the skillet when cooking eggs can result in undercooked whites.
- Using too much salt can overpower the dish; season gradually.
- Not letting the skillet heat enough before adding ingredients can lead to sticking.
Helpful Tips
- Use a non-stick skillet for easier cleanup.
- Chop vegetables uniformly for even cooking.
- Experiment with different herbs and spices for added flavor.
- Make it spicy by adding jalapeños or hot sauce.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the vegetable mixture and store it in the refrigerator. Just add the eggs and reheat when ready to serve.
What other proteins can I use?
You can substitute bacon with sausage, ham, or even tofu for a vegetarian option.
Can I make a larger batch?
Absolutely! Just increase the ingredients proportionally and use a larger skillet.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making it suitable for those with gluten sensitivities.
How can I make it spicier?
Add chopped jalapeños, red pepper flakes, or your favorite hot sauce to the dish during cooking for a spicy kick.
Conclusion
This breakfast skillet recipe is a delightful way to kickstart your day. With its combination of protein, vegetables, and flavor, it’s not only satisfying but also quick to prepare. Enjoy this versatile dish any morning of the week and feel energized for whatever lies ahead.
Breakfast Skillet Recipe
Ingredients
- 2 large eggs
- 4 strips of bacon
- 1 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/2 cup cherry tomatoes halved
- 1/2 cup diced onion
- 1/2 cup diced potatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat a skillet over medium heat.
- Add bacon strips and cook until crispy. Remove and set aside.
- In the remaining bacon fat, sauté the diced onions until translucent.
- Add diced potatoes to the skillet and cook for about 5 minutes.
- Stir in the bell peppers and zucchini, cooking for an additional 5 minutes.
- Season the mixture with salt and pepper.
- Create two wells in the vegetable mixture.
- Crack an egg into each well.
- Cover the skillet and cook until the eggs are set, about 5-7 minutes.
- Top with halved cherry tomatoes and crumbled bacon before serving.