Loaded Breakfast Skillet Food

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

LOADED BREAKFAST SKILLET

Steps:

• Chop potatoes into small cubes, about 3/4"-thick.
• Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
• Turn the heat back to medium and add onion to the skillet. Sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.) Cook until the potatoes are tender, about 20 minutes, checking the potatoes occasionally. If they start to brown too quickly, remove the lid and add more water.
• When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika. Season with salt and pepper to taste. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

LOADED BAKED POTATO BREAKFAST SKILLET

Steps:

• Preheat oven to 350.
• Whisk eggs, almond milk, sour cream, salt, and pepper until all combined. Set aside.
• Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
• Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
• Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
• Place skillet in the oven and bake for 15 to 17 minutes. Touch the center to make sure the eggs are all the way cooked.

CAST-IRON LOADED BREAKFAST BISCUITS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan. In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese. Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.

LOADED BREAKFAST SKILLET RECIPE

Steps:

• Chop potatoes into small cubes about 3/4 " thick. Place a large non stick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel lined plate. keep most of the bacon fat in skillet, removing any black pieces from the skillet. Turn the heat back to medium and add the onion to the skillet. Sauce stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated with bacon fat. Pour in water and cover skillet with a large lid. ( this helps speed up the cooking and prevents burning). Cook until the potatoes are tender, about 20 minutes, checking potatoes occasionally, if they start to brown too quickly, remove the lid and add a little more water. When the potatoes are tender, remove the lid and stir in garlic, green onion, and paprika. Season with salt and pepper to taste. using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve and enjoy