RECIPE | My Delicious Cast Iron Breakfast Skillet

My Veggie-Packed Breakfast Skillet with Baked Over Medium Egg

Welp, it looks like Fall has finally found us here in Ohio. The temperatures have dropped, and as a result, I want roasts, soups, and all the warming comfort food that the upcoming seasons have to offer. In moderation, of course. This morning I decided to deviate from my usual weekend Breakfast (or Brunch - if I get the privilege of sleeping in) of eggs, bacon, and berries. I was feeling a little adventurous and thought that today would be a good day to expand my home cook repertoire with this sizzling skillet dish. Move over, Bob Evans!


  • Leftover Beef Roast (Chorizo, Sausage, Bacon, Ham, etc. are great alternatives or go meatless)
  • Shredded Hash Brown Potatoes
  • Eggs
  • Shredded Cheddar Cheese
  • Red Onion
  • Red Bell Pepper
  • Green Bell Pepper
  • Brussel Sprouts
  • Olive Oil
  • Fresh Chives
  • Seasonings: Sea Salt, Black Pepper, Red Chilli Flakes, Garlic Powder


1. Grab a Cast Iron Skillet: I recently purchased this fantastic 3-piece Cuisinel Cast Iron Skillet Set from Amazon for only $34.99. It came preseasoned and with some Urgent Care visit-saving handle covers. You can make this dish with another type of pan or skillet, just make sure that it is both stovetop and oven-friendly.

My Amazon $34.99 Cuisinel 3-Piece Cast Iron Skillet Set (Click Here for Product Details)
2. Set your stove to medium heat and coat the skillet with Olive Oil

3. Once the Olive Oil gets hot, carefully cover the bottom of your skillet with the Shredded Hash Brown Potatoes and cook for about 2 minutes. Then use a spatula to flip over sections of the potatoes and press down. Repeat this process all around the pan and until you get the desired amount of cook (browning) on the potatoes. Then consolidate the cooked potatoes to one half of the skillet.

4. Add a little more Olive Oil on the now empty side and toss in your vegetables. After a few minutes, stir the potatoes and vegetables together.

5. Let the mixture cook until you get the desired amount of tenderness on the vegetables. Continue to move the ingredients around the skillet periodically. 

6. Add seasonings and spices to taste.

7. (Optional) Top the vegetables with meat. I used leftover beef pot roast.

8. Sprinkle the top of the dish with Shredded Cheddar Cheese

9. Create a dent in the ingredients with a spoon and crack a whole Egg into that spot

10. Place your skillet into the oven at 400 degrees and bake until the whites of the Egg are solid

11. Carefully remove the skillet from the oven and let it rest.

12. Plate, add garnish and ENJOY!

What are your favorite Fall recipes?

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