Skillet Potatoes and Eggs

I’ve started to make breakfast for dinner once a week so that I can test lots of recipes and perfect my breakfast making skills. I’m keeping track of the successful recipes and noting changes I’ve made to each dish. This week I made skillet potatoes and eggs, a recipe I adapted from Taste of Home. The recipe is fun because of it’s versatility – you could use kale, sweet potatoes, yellow squash, or you could add in breakfast sausage or bacon, and you can include any cheese you like!


Serves 2.

Here’s the list of ingredients:

  • 2 tblsp butter
  • half of 1 yellow onion, diced
  • 3 red potatoes, chopped
  • 4-5 stalks broccolini, cut into 2-inch pieces
  • minced fresh parsley, rosemary, and sage (1 mixed bunch)
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 3-4 eggs
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup shredded parmesan


And here’s the method of preparation:

  • Preheat oven to 400F.
  • In a 10-inch ovenproof skillet (I used my cast iron), melt butter over medium-high heat. Add onions and cook until translucent. Add potatoes and cook until golden brown, adding broccolini to the skillet just before the potatoes have browned.
  • Stir in garlic, herbs, salt, and pepper. Break eggs directly over potatoes and broccolini.
  • Bake 9-11 minutes or until egg whites are set. Sprinkle with cheeses and bake until melted (about 1-2 minutes).


This dish turned out really great and is so easy to make. The potato portion can definitely be made in a skillet and then transfered to individual baking dishes for personal-sized meals. I love the idea of a personal baked veggie and egg dish. It would go great with some fresh fruit and a slice of banana bread. Let me know what you think and what ideas you have for breakfast!


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