Introduction

This Simple Loaded Breakfast Skillet is a hearty and delicious way to start your day. Packed with bacon, sausage, potatoes, and eggs, it’s a one-pan meal that’s perfect for busy mornings or lazy weekends.

A black cast iron skillet filled with a dish made of three sunny-side-up eggs placed evenly apart in the center, surrounded by a mix of golden brown, crispy diced potatoes, browned sausage pieces, and small red pepper bits. The whole dish is topped with melted yellow and white cheese, slightly browned in places, creating a gooey texture over the potatoes and sausage. In the background, fresh green parsley leaves provide a hint of color contrast, and the skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 strips bacon, cut into 1-inch pieces
20 oz refrigerated potatoes or 3-4 cups frozen hash browns
½ cup sweet onion, diced (optional)
½ cup red bell pepper, diced (optional)
8-10 sausage links, cooked and chopped
Salt and pepper to taste
4 eggs
1 cup shredded cheddar cheese or your favorite

Instructions

Step 1: In a large skillet, cook the bacon pieces over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
Step 2: Add the diced onion and red bell pepper to the skillet. Sauté until softened, about 3-4 minutes.
Step 3: Stir in the potatoes or hash browns. Cook, stirring occasionally, until golden and crispy, about 8-10 minutes.
Step 4: Mix in the cooked sausage and bacon, then season everything with salt and pepper.
Step 5: Make four wells in the skillet and crack an egg into each. Cover the skillet with a lid and cook until eggs reach your desired doneness, about 5-7 minutes.
Step 6: Sprinkle shredded cheddar cheese over the skillet. Cover again for a minute to melt the cheese.
Step 7: Remove from heat and serve hot, garnished with extra pepper or herbs if desired.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes when cooking the potatoes.
Swap cheddar for pepper jack or mozzarella cheese to change up the taste.
Use turkey bacon or sausage for a lighter version.
If you prefer, scramble the eggs separately and mix them in just before serving.

Storage

Store leftover breakfast skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Eggs may firm up during reheating, so warming slowly helps maintain texture.

How to Serve

A black cast iron pan filled with a layered breakfast dish, starting with a base of golden brown diced potatoes mixed with browned sausage pieces and small bits of red bell pepper. On top, there are four white poached or baked eggs with runny yellow yolks nestled evenly through the potatoes. The entire dish is covered with melted, slightly browned shredded cheese that creates a gooey texture across the surface. Fresh green parsley leaves are placed behind the pan on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this breakfast skillet in advance?

Yes, you can cook the potatoes, bacon, and sausage ahead of time, then reheat and add fresh eggs when ready to serve for the best taste and texture.

What can I use if I don’t have refrigerated or frozen potatoes?

You can chop and parboil fresh potatoes, then sauté them until crispy as a great substitute for refrigerated or frozen options.

Simple Loaded Breakfast Skillet Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

A hearty and flavorful Simple Loaded Breakfast Skillet featuring crispy bacon, sausage, potatoes, and melted cheddar cheese, topped with perfectly cooked eggs. This skillet recipe is perfect for a satisfying breakfast or brunch that combines savory meats, vegetables, and eggs in one pan.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meats

4–6 strips bacon, cut into 1 inch pieces
8–10 sausage links, cooked and chopped

Vegetables

20 oz refrigerated potatoes or 3–4 cups frozen hash browns
½ cup sweet onion, diced (optional)
½ cup red bell pepper, diced (optional)

Other

Salt and pepper, to taste
4 eggs
1 cup shredded cheddar cheese or your favorite cheese

Instructions

Cook the bacon: In a large skillet over medium heat, add the bacon pieces. Cook until they are crispy and browned, stirring occasionally to ensure even cooking. Once done, remove the bacon and set aside, leaving the rendered fat in the skillet.
Cook the vegetables: Add the diced sweet onion and red bell pepper to the skillet with the bacon fat. Sauté until softened and fragrant, about 3-5 minutes. If not using onions or peppers, skip to the next step.
Add and cook the potatoes: Add the refrigerated potatoes or frozen hash browns to the skillet. Spread them evenly and cook, stirring occasionally, until they are crispy and golden brown on the edges, about 8-10 minutes. Season with salt and pepper to taste.
Add cooked sausage and bacon: Stir in the cooked sausage links and the cooked bacon pieces to the potatoes and veggies mixture. Mix well and let everything heat through for 2-3 minutes.
Cook the eggs: Clear some space in the skillet and crack the eggs directly into the pan. Cook the eggs to your desired doneness—sunny side up, over easy, or scrambled—while the skillet mixture remains warm.
Add cheese and serve: Sprinkle the shredded cheddar cheese over the skillet. Cover the pan briefly or lower the heat to allow the cheese to melt. Serve immediately, enjoying the combination of flavors and textures in every bite.

Notes

For a vegetarian version, omit the bacon and sausage and add additional vegetables like mushrooms or zucchini.
Use different cheese varieties such as pepper jack or mozzarella for altered flavor.
You can prepare the potatoes the night before to save time in the morning.
Season with additional herbs like parsley or chives for freshness.
Adjust cooking times depending on the type of potatoes used (fresh, refrigerated, or frozen).

Keywords: breakfast skillet, loaded breakfast, bacon and eggs, sausage skillet, hash browns recipe, savory breakfast