I was browsing The Pioneer Woman’s cooking page and came across a recipe for a breakfast skillet. I forgot to take something out of the freezer yesterday to thaw overnight so this was exactly what I needed! We didn’t really follow the recipe and just used what we had on hand, but that is where the inspiration came from. So very adaptable, easy and quite delicious, this will grace our table more than once. It will be extra delicious when we have fresh veggies from our garden to add to the mix.
Easy Cheesy Breakfast Skillet
Inspiration from The Pioneer Woman
- About 2 cups of frozen hash browns
- 1/4 of a medium onion, chopped
- 6 slices of bacon, sliced into smaller pieces
- 1/2 cup shredded cheese of your choice (we used a cheddar and mozzarella mix)
- 4 Eggs
- Salt and Pepper
- cooking oil
Heat about 3-4 tablespoons of oil in a non-stick skillet over medium-high heat. Add the onions and hash browns and cook until the hash browns are browned, about 8-10 minutes, turning half way through. Meanwhile, cook the bacon and eggs (we ate our eggs over-easy but you can serve them however you like).
When the hash brown/onion mixture is done, divide onto two plates. Top each with 1/4 cup shredded cheese. Top with the bacon and then add your eggs. Season with salt and pepper. Serve with buttered toast! 🙂