Tag Archives: Breakfast

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!


Breakfast Bread Pudding


Bread pudding for breakfast? Sure. This version of bread pudding is a mix between cinnamon rolls and a French toast casserole. Josh bought an amazing loaf of cinnamon-swirl bread from Montana Gold Bread Company, and I knew I wanted to make something fun with it. I couldn’t decide between making classic French toast or a French toast casserole, and then I thought about cinnamon rolls… when you combine all three, you get breakfast bread pudding!

Here’s the list of ingredients:

  • 2 tblsp. unsalted butter, melted
  • cinnamon bread, cubed (about 1/3 of a loaf)
  • 2 1/2 cups heavy cream
  • 3 eggs
  • 3.5 oz brown sugar
  • 1 tsp. vanilla extract
  • dash or two cinnamon
  • powdered sugar glaze (milk or water, powdered sugar, vanilla extract)


And here’s the method of preparation:

1. Preheat the oven to 350F, and butter a rectangular baking dish (I happened to have two 8″ square baking dishes so used those instead of one large dish).

2. Slice the bread into cubes and place in a large bowl. Pour the cream over the bread and set aside until soft.

3. Beat the eggs and sugar until smooth and thick. Add the vanilla, the melted butter.

4. Toss the egg mixture with the bread gently to blend. Pour into the pan and bake until browned and almost set, approximately 30 minutes.

5. Meanwhile, make glaze: combine milk or water with powdered sugar in a small bowl until desired consistency is achieved. Add a drop of vanilla extract. Stir to blend thoroughly.

6. When dish is done baking, let cool slightly, then top with glaze.

This is one of those dishes that makes your entire house smell great. It’s best served immediately but is also delicious reheated later. Enjoy!

IMG_2634Note: I forgot to take a picture of the breakfast bread pudding after drizzling the glaze on top, so this image will have to do! It was yummy and was eaten before I remembered to document the finished dish.