Garden Vegetable Breakfast Skillet With Bacon
Gluten Free Living – 2022
Garden Vegetable Breakfast Skillet with Bacon is the best of both worlds. You get plenty of potatoes, cheese and veggies, but you also get a dose of protein with the bacon. This breakfast skillet is so sumptuous. I think I could eat it every day for breakfast. Unfortunately, the high calorie count would do me in after a few months or so! 🙂
My husband and I started going to local cafe’s and diner’s after we moved to this area a year ago. We went out with friends for breakfast after church on Sundays. We also went during the weekdays–usually Wednesday or Thursday. It was a great way for me to learn a new area of the Metroplex and have fun in the process. One of my favorite things to order is the “Breakfast Skillet.”
Here in Texas they make it all kinds of ways. I’ve eaten just about every combination they make, including one with a ton of fresh jalapenos on top. Yeah, my mouth was on fire with that one, so I had to give in and push some of them to the side. 😉 Even still, Breakfast Skillets are one of my favorite things to eat in the morning. While these recipes are for “one” person. Only folks with exceptionally hearty appetites can actually finish a whole one by themselves. I usually eat mine in two settings.
If you want to eat these skillets on a regular basis (or more than one person will be eating them), here are my recommendations:
1. Use a griddle and cook everything at one time (except the eggs, they must be cooked last). You may want to cook up potatoes (or sweet potatoes), veggies, or meats in advance. Then just toss together and heat up in your microwave or oven.
2. Don’t leave off seasoning the potatoes or eggs. Even if you enjoy different flavors than the ones I prefer, use them. It really amps up the flavors of this breakfast skillet. You’ll find everything a little dull if you use only salt and pepper. Add your favorites. Get creative.
3. I recommend using a non-stick skillet if you don’t have a griddle. You’ll also need a serving dish(es) to transfer everything to. A small skillet if you heat up ingredients in the oven, or a baking dish if microwaving to heat everything up.
4. If you want to make multiple skillets (for your whole family for breakfast), you will need a griddle and it is really better to pre-cook everything (except the eggs). Then just assemble everything the next morning and put in the oven or microwave to melt the cheese and get everything hot again.
Garden Vegetable Breakfast Skillet with Bacon is hearty, filling and completely satisfying. This is a fantastic breakfast idea if you have someone in your family who enjoys making breakfast. My husband has always been the one who has made breakfast for us down through the decades. He’s so much better at it than I am. Even still, I didn’t find these breakfast skillets overly complicated when I cooked veggies and meats up in advance.
If you’re looking for a hearty breakfast for summer holidays, weekend or company breakfasts, or just because you have a hankering for one, this recipe is phenomenal. Garden Vegetable Breakfast Skillet with Bacon will make you a very happy camper. And your family will be very jealous if you make only one serving. 🙂 Bring out the griddle and make enough for everyone!
Garden Vegetable Breakfast Skillet with Bacon is so mouthwatering.
Here’s your bacon and egg breakfast with a few veggies and hash browns thrown in to the mix!
Seasoning the hash browns, veggies and eggs makes this lovely breakfast skillet pop in flavor.
Here’s what I did.
I used these ingredients. I precooked the veggies and the bacon. You can also pre-cook the potatoes if you’re on a time crunch.
Melt two tablespoons butter in a non-stick skillet or on a griddle. Add hash browns. Season with salt, pepper, parsley, thyme, rosemary and Italian seasoning.
Brown potatoes on the bottom before turning over. Continue cooking until potatoes are fork tender.
Transfer cooked potatoes to a small 8-inch oven-proof skillet or a round glass baking dish like a small pie plate or torte pan.
Meanwhile, cook veggies in a tablespoon of butter in a non-stick skillet or griddle. (I had pre-cooked the veggies, so here I am just re-heating them).
Spread Monterey Jack cheese over top of the hash browns in the serving skillet or glass baking dish.
Sprinkle cheddar cheese over top of the Monterey Jack cheese.
Spread cooked or re-heated garden veggies over top of the cheeses in the serving skillet.
Sprinkle cooked, crumbled bacon over top of the veggies. For oven method: place skillet in a preheated 350 degree oven for about 5-7 minutes, or until cheese melts. For microwave method: Place glass dish in microwave and cook about 1-2 minutes until hot and cheese melts.
Meanwhile, as skillet is heating in oven, prepare eggs. Melt 1/2 tbsp. butter. add eggs. Season eggs with salt, pepper, parsley, rosemary, thyme and Italian seasoning. Cook on low to medium heat until egg white is thoroughly cooked.
Remove skillet from oven or glass serving dish from microwave. Slide eggs onto the top of the breakfast skillet. Enjoy!
Garden Vegetable Breakfast Skillet with Bacon is one of my favorite breakfast ideas. Everything is always better with a little bacon. 🙂
I prefer using a higher quality pasture-raised eggs for this recipe.
Here’s a view of the potatoes at the bottom of the skillet. This breakfast skillet entree is really hearty. That’s why I can usually only eat about a third to a half of it at one sitting.
Here’s the recipe.
GARDEN VEGETABLE BREAKFAST SKILLET WITH BACON
(My own concoction)
Garden Vegetable Breakfast Skillet is a lot easier to make if you pre-cook the veggies and bacon. You can also pre-cook the hash browns if you prefer.
This is a terrific breakfast for weekends when you have plenty of time to throw it all together.
Garden Vegetable Breakfast Skillet with Bacon is so irresistible you’ll want to make this regularly for weekend or company breakfasts!