Baked Potato Breakfast Skillet Recipes

BEST BREAKFAST POTATOES EVER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

BAKED BREAKFAST POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
• Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
• Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

BAKED POTATO BREAKFAST SKILLET

Steps:

• The night before, bake 4 potatoes, let cool and put in refrigerator until morning.
• Peel and dice potatoes. Add to oil and butter in skillet. Then add potatoes, onion, peppers, and spices. Saute for 10 minutes on medium-low.
• Add meat and saute for 15 minutes or until hot.
• Add cheese and turn burner off for 5 minutes. *My cooking isn't always the necessary way lol. You don't need both oil and butter, I just like to fry and saute that way.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

LOADED BAKED POTATO BREAKFAST SKILLET

Steps:

• Preheat oven to 350.
• Whisk eggs, almond milk, sour cream, salt, and pepper until all combined. Set aside.
• Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
• Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
• Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
• Place skillet in the oven and bake for 15 to 17 minutes. Touch the center to make sure the eggs are all the way cooked.