Crispy Beef Bacon & Egg Breakfast Skillet
A hearty one-pan breakfast featuring savory potatoes, soft eggs, and crispy beef bacon, perfect for busy mornings or breakfast-for-dinner.
Ingredients
Main ingredients
- 4 strips beef bacon, cut into 1-inch pieces
- 6 cups frozen cubed southern-style hash browns (or fresh diced potatoes) about 3/4 of a 30-ounce bag
- 1/2 cup white onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 clove minced garlic (optional)
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions (optional)
Instructions
Cooking
- In a large skillet, cook the beef bacon over medium-high heat until crisp. Remove the pieces and drain on paper towels, leaving about 2 tablespoons of drippings in the skillet.
- Add the onion and potatoes to the skillet, stirring to coat them in the drippings. Cook for a couple of minutes.
- Add the water and cover the skillet. Cook for 15 minutes or until the potatoes are soft, flipping only once or twice so they develop a nice brown crust.
- Stir in the minced garlic and cook for 1 minute. Adjust salt and pepper to taste.
- Make four small wells in the potatoes, exposing the bottom of the skillet. Crack one egg into each well.
- Cover the skillet and cook on low heat until the egg whites are set, about 8–10 minutes.
- Sprinkle cheddar cheese and the crisped beef bacon over the top during the last couple of minutes of cooking.
- Finish with sliced green onions if desired and serve warm.
Notes
For extra crispiness, let the potatoes sit untouched for several minutes at a time. Swap cheddar for pepper jack or Colby for a fun flavor twist. Leftovers reheat best in a skillet to maintain crisp edges. Add sautéed mushrooms or bell peppers to make the skillet even heartier.