Loaded Bacon Veggie Breakfast Skillet
This Loaded Bacon Veggie Breakfast Skillet is a hearty, all-in-one breakfast packed with crispy potatoes, smoky bacon, sautéed veggies, fluffy eggs, and melty cheese. Baked until golden and topped with your favorite garnishes, it’s the perfect way to start the day strong—or serve for brunch with zero fuss.
Ingredients
- 1 lb Yukon Gold potatoes 4 medium, peeled & grated
- 5 strips bacon diced
- ½ medium onion finely diced
- 1 medium bell pepper seeded & diced
- 1 –2 Tbsp olive oil
- 6 large eggs
- ¼ cup sour cream
- ½ tsp salt
- ⅛ tsp black pepper
- 1½ cups shredded mozzarella divided
- Garnish: diced tomatoes chives, or avocado
Instructions
- Sauté Bacon & Veggies: In a 10″ oven-proof skillet, cook bacon 2–3 min.
- Add onion & pepper; sauté 7–10 min. Transfer to bowl.
- Cook Potatoes: Heat oil in the same skillet.
- Add dried grated potatoes; sauté 7 min until golden, flipping occasionally. Spread evenly.
- Combine Custard: Whisk eggs, sour cream, salt & pepper.
- See full steps with tips & photos → https://mischacrossing.com/loaded-bacon-veggie-breakfast-skillet/
Notes
- Potato Prep Tip: After grating, wrap the potatoes in a clean towel and squeeze out as much moisture as possible to help them crisp up.
- Cheese Swap: Use cheddar, Monterey Jack, or a pepper jack blend for different flavor profiles.
- Make It Vegetarian: Omit the bacon and add mushrooms, spinach, or more peppers for a veggie-forward version.
- Meal Prep Friendly: This skillet reheats beautifully—slice into squares and store in airtight containers for up to 4 days.