Loaded Baked Potato Breakfast Skillet
Easy Loaded Baked Potato Breakfast Skillet will give you all the great flavors of a loaded baked potato for breakfast.
Equipment
- skillet
Ingredients
- 12-14 oz Idaho potatoes (Russet)
- salt to taste
- 1-2 tablespoon vegetable oil
- 5-6 slices crispy bacon
- 2 tablespoon chopped green onion
- ½-1 cup shredded cheddar cheese to taste
- 4 large eggs
- ½ cup whole milk
- 2 tablespoon sour cream
- fresh cracked pepper to taste
Toppings
- sour cream
- chopped green onion
- crispy bacon
Instructions
- Preheat the oven to 350°F and make sure the skillet is well seasoned.
- Prepare the filling ingredients: chop potatoes into small cubes, chop green onion, and chop cooked bacon.
- Preheat a well-seasoned skillet on stove-top over medium heat. Add the vegetable oil and spread it around.
- Add potatoes, season with a little salt, and sauté until golden and done. Take the skillet off heat and make sure potatoes are spread evenly over the pan.
- Whisk eggs, milk, sour cream, salt, and pepper until all combined.
- Spread crumbled bacon, shredded cheese, and chopped green onion over potatoes. Pour egg mixture over the potatoes. Give the skillet a very gently shake to spread evenly.
- Place skillet into the oven and bake for 18-20 minutes. Gently touch the center to make sure the eggs feel firm and not liquid or too squishy.
Notes
Make sure your skillet is well seasoned. Always preheat the skillet and cooking pan before starting to cook. Once you add potatoes to the skillet, let them cook untouched for a few minutes.
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 18gProtein: 15gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 203mgSodium: 355mgPotassium: 542mgFiber: 1gSugar: 2gVitamin A: 507IUVitamin C: 5mgCalcium: 183mgIron: 2mg
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