Cheesy Egg and Potato Breakfast Skillet combines crisp diced potatoes, tender eggs, sautéed vegetables, and melted cheddar in a single hearty pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds Yukon Gold potatoes, diced into 1/2 inch cubes
1 small yellow onion, diced
1/2 cup diced bell pepper
2 cloves garlic, minced
8 large eggs
1/4 cup milk or cream
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika or dried thyme optional
Instructions
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Heat oven to 375°F.
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Warm olive oil and butter in a large oven-safe skillet over medium heat.
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Add diced potatoes in a single layer and cook 12 to 15 minutes, stirring occasionally, until golden and tender.
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Stir in onion and bell pepper and cook 3 to 4 minutes until softened.
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Add garlic and cook 30 seconds.
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Whisk eggs with milk, salt, pepper, and optional seasoning.
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Pour egg mixture over potatoes and cook on medium-low heat, gently drawing cooked egg toward the center until mostly set.
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Sprinkle shredded cheese evenly on top.
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Transfer skillet to oven and bake 5 to 7 minutes until cheese melts and eggs are fully cooked.
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Rest 3 minutes before slicing and serving.