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Bacon Egg and Potato Breakfast Skillet

This bacon egg and potato breakfast skillet cooks crisp bacon, tender browned potatoes, and softened vegetables in one 12-inch skillet. Eggs finish right in the potato mixture until the whites and yolks are fully set.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices bacon chopped; about 8 ounces
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika
  • 1 yellow onion small, diced
  • 1 red bell pepper medium, diced
  • 4 eggs large
  • 2 tbsp bacon fat rendered from the bacon

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and pour off all but 2 tablespoons of the bacon fat.
  3. Add the potatoes, salt, pepper, and paprika to the skillet and stir to coat.
  4. Cover and cook over medium-low heat for 12-15 minutes, stirring every few minutes, until the potatoes are nearly tender.
  5. Uncover the skillet and stir in the onion and bell pepper.
  6. Cook over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are tender and browned and the vegetables are softened.
  7. Stir the bacon back into the skillet.
  8. Make four wells in the potato mixture and crack an egg into each well.
  9. Cover and cook over medium-low heat for 6-10 minutes, until the whites and yolks are fully set (160°F).

Notes

For evenly cooked potatoes, cut them into uniform 1/2-inch cubes. Refrigerate leftovers for up to 3 days; freezing is not recommended because the eggs and potatoes can change texture. For a lower-sodium option, use lower-sodium bacon and adjust the kosher salt to taste.