Skillet eggs is really hearty breakfast that is complete enough to be a weeknight meal. We often will have it as a weeknight meal with leftovers for breakfast on another day.
This recipe came about on a fly in Canadian fishing trip. We were staying out in a remote area and each person as allow 100 lbs of food, beverages, clothing, and fishing gear to fly in with. This had to last us a week. We needed to make everything count.
Towards the end of our trip, we had several different leftover items that I put together and created this recipe for a breakfast. It had a few different ingredients, it had ham lunch meat and bacon, leftover hash browns, and what was left of our eggs and cheeses. And that day…. it was so delicious! It fed 3 men and me.
Cooking the Meal
I cook it all in one big skillet. Less pans means less clean up. At the cabin in Canada, we cooked them in one pan too.
I fry the hashbrowns first and push them to the side. Then I whisk up the eggs with milk and add them in 3 batches and as a batch is scrambled it gets moved to the hashbrown side. The next batch is added, and I repeat it until all the eggs have been scrambled. Now it’s time to add everything but the kitchen sink, just kidding…. It’s time to add everything else but the cheese and mix them up. Once everything is mixed and heated, I top it with the cheese. Once the cheese is melted, it’s ready to eat.
Leftovers of this refrigerate well and they heat up great too!
As you plan on making Skillet Eggs don’t be afraid to look at what is in your fridge and see if you have some extra veggies or meat that needs t be used up that might be a delicious addition to these skillet eggs. Adding some atypical ingredients just might surprise you.
Happy cooking!
Skillet Eggs
Equipment
- 1 Skillet
- 1 Mixing bowl
- 1 Spatula
- 1 Whisk
Ingredients
- 8 large Eggs
- 3 cups Frozen Hash Brown Potatoes
- 8 strips Bacon
- ½ cup Milk
- 1 handful Fresh Spinach
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 cup Cheddar Cheese shredded
Instructions
- Cook up the bacon and crumble. Set aside.
- Crack the eggs into a bowl, add the milk, and whisk together. Set aside.
- Put olive oil and butter in the skillet to heat up over medium to high heat.
- Add the frozen hash browns. Fry until crisp. Push to one side of the pan.
- Add in ⅓ of the beaten eggs to the skillet of hash browns and scramble them. Once they're cooked, push them to the side in the skillet. Add another ⅓ of the beaten eggs and repeat the process until all of the eggs have been cooked and scrambled.
- Once all of the eggs have been scrambled, add in the bacon and spinach. Mix everything together with the hash browns in the skillet.
- Top with shredded cheese. Once the cheese is melted it is ready to serve.
