Up your breakfast game with this Cheese, Egg & Potato Breakfast Skillet that includes smoked Gouda cheese, sharp cheddar cheese and tons of veggies!
When I was growing up my mom cooked 99 percent of the time, but come Sunday mornings my dad was on egg duty.
My dad is not a fan of cooking but eggs he could make. And he kept them simple with typically just scrambled eggs and cheese…still one of my favorite way to eat eggs to this day.
Of course, what I remember the most is before any cooking began, my siblings and I would go with my dad to the local bakery and pick up fresh sliced bread and a dozen donuts to go along with my dad’s breakfast.
It was the best!
And now that my 2-year-old is obsessed with eggs I thought why not get creative with how I’m serving eggs.
This skillet turned out perfect since I found a simple way to add extra veggies to breakfast combined with sunny-side-up eggs – a pretty fun combo!
I used my iron cast skillet but you can definitely use a non-stick skillet just as easily.
And I experimented a bit and added the eggs right on top of the veggies. But feel free to cook them in another pan and just add the eggs right before serving.
Dietitian’s Dish
I’m sure you know protein is important for your health but did you also know that it’s important WHEN you consume protein to get the most benefit?
Research shows that eating protein spaced evenly throughout the day is more beneficial than eating the majority of it at one meal like dinner (which is very common for Americans).
Each serving of this breakfast skillet contains 16 grams of protein per serving (add a glass of milk and you’ll be consuming 24 grams) which is a fantastic jump start to consuming the proper amount of protein daily.
Cheese, Egg & Potato Breakfast Skillet
Ingredients
- 2 tablespoons olive oil
- 4 red skin potatoes chopped
- 1 large onion chopped
- 1 red pepper chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley chopped
- black pepper and salt to taste
- 3/4 cup shredded smoked gouda cheese
- 3/4 cup shredded 2% sharp cheddar cheese
- 4 large eggs
Instructions
- Coat a 10-inch cast iron skillet with olive oil over medium-high heat.
- Add potatoes and cook until softened (about 10 minutes).
- Add pepper, onion and spices and cook until softened (5-10 minutes).
- Sprinkle Gouda and sharp cheddar cheeses over top of the vegetables.
- Make four divets in the vegetables to place the eggs.
- Crack one egg in each of the four divets.
- Cover with a lid until eggs are cooked.
- Serve immediately.
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