Loaded Porky Pig Breakfast Skillet
Okay, you know I love breakfast skillets. We’ve gone to so many little mom & pop places around north Dallas. Many of them have these wonderful options for breakfast. I decided to make my own versions at home. Loaded Porky Pig Breakfast Skillet is probably my all time favorite. It’s chocked full of veggies, hash browns, cheese and meat. That includes ham, sausage and bacon. Do I hear an Amen? 🙂
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We’ve had some friends go with us to cafe’s and diners after church on Sunday. But John and I have also gone to lots of different breakfast/brunch places on our own during the week. The crowds are a lot less and service is usually pretty fast. Plus, since I’m not really an early riser we don’t arrive before 9 or 10 and the breakfast crowds are mostly over by then.
Loaded Porky Pig Breakfast Skillet really is awesome. But I highly recommend you pre-cook the veggies and the meats before making this dish so it doesn’t take so long. I pre-cooked a pound each of bacon and sausage and all the veggies and stored in my fridge. Then I just pulled them out daily to make breakfast. It was so much easier that way. I’ve even pre-cooked hash browns or shredded sweet potatoes before too. All you do is warm everything in the oven and fry the eggs. That’s really simple.
While this breakfast skillet is supposedly for one person, it’s really a lot. You’ll probably either eat it in two settings or share it with someone. You’ll also find if you want to make this for your whole family for breakfast, it’s really easier to make stuff on a griddle (and again pre-cook what you can). For a Saturday or Sunday breakfast, this is heavenly.
While this breakfast skillet has plenty of meat, it also has a lot of vegetables to help your kids eat their veggies! If you’re a big breakfast person, Loaded Porky Pig Breakfast Skillet is mouthwatering, filling and totally satisfying. Give it a try and you’ll see what I mean.
Loaded Porky Pig Breakfast Skillet is one of my favorite breakfast entrees.
This awesome breakfast entree is ooey and gooey. Every mouthful is amazing.
The eggs and the hash browns are well-seasoned which increases the flavors so this entree isn’t bland.
Here’s what I did.
I used these ingredients. You can see that I’ve pre-cooked the sausage, bacon and veggies to make the process easier and quicker.
Melt a few tablespoons of butter in a non-stick skillet. Add hash browns and season with salt, pepper, parsley, thyme, rosemary and Italian seasoning. Cook until potatoes start browning on the bottom. Flip over and cook on the other side until potatoes are tender.
Place the cooked hash browns into an 8-inch oven-proof skillet or a 7 or 8-inch glass baking dish.
Sprinkle potatoes with Monterey Jack cheese, then Cheddar cheese.
Spread cooked veggies over top of the cheeses.
Sprinkle diced ham over top of the veggies.
Spread cooked sausage over top of the ham.
Now sprinkle with diced, cooked bacon. Place skillet in pre-heated 350 degree oven until hot – about 10 minutes. Or if you stacked everything in a glass dish, you can microwave one to two minutes on high to get everything hot.
Meanwhile, melt another half tablespoon of butter in a non-stick skillet. Fry eggs until the whites are totally cooked. Sprinkle with salt, pepper, parsley, thyme, rosemary and a little Italian seasoning.
Remove the hot skillet from the oven or the glass dish from the microwave. Slide cooked eggs over top to serve.
Loaded Porky Pig Breakfast Skillet is delicious served with fresh fruit and Garlic Parmesan Dinner Rolls!
This is a delightful gluten free recipe for weekend or holiday breakfasts.
I also served this Breakfast Skillet with homemade Strawberry Sweet Rolls. Yum.
Here’s the recipe.
LOADED PORKY PIG BREAKFAST SKILLET
(My own concoction)
Loaded Porky Pig Breakfast Skillet
Equipment
- 1 large non-stick skillet
- 1 large non-stick skillet or griddle
- 1 small cast iron serving skillet or other ovenproof skillet or glass baking dish to serve in
- 1 sharp knife to cut cooked meat or vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns thawed
- 3 tbsp. salted butter divided use
- 1/2 tsp. Salt and pepper to taste
- 1/8 tsp. dried thyme divided use
- 1/8 tsp. dried rosemary divided use
- 1/8 tsp. dried parsley divided use
- 1/8 tsp. Italian seasoning divided use
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup fresh mushrooms sliced
- 2 tbsp. red bell pepper diced
- 2 tbsp. orange bell pepper diced
- 2 tbsp. tomatoes diced
- 1/2 cup broccoli florets
- 2 tbsp. onion diced
- 1/3 cup ham diced, cooked
- 1/3 cup mild pork sausage cooked
- 1/3 cup bacon diced, cooked
- 2 large eggs
Instructions
- In a skillet melt one tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Saute veggies about 5-7 minutes longer until tender.
- Set aside.
- Melt 1 ½ tbsp. butter in small 8-inch skillet.
- Sauté hash browns in butter.
- Season hash browns with salt, pepper, thyme, parsley, rosemary and Italian seasoning.
- Cook until bottom is well browned.
- Turn hash browns over and cook remaining side.
- Transfer hash browns to an ovenproof 8-inch skillet or 8-inch glass baking dish.
- Top with Monterey Jack and Cheddar cheeses.
- Spread sautéed veggies over top.
- Then spread with cooked ham, bacon and sausage.
- Place skillet in a pre-heated 350° oven for about 10 minutes until everything is hot.
- (Or if using glass dish, place in microwave for about 1-2 minutes until cheese melts and everything is hot).
- Meanwhile, in a separate non-stick skillet, fry two eggs (sunny-side up) in remaining ½ tablespoon of butter until cooked.
- Season with salt, pepper, parsley, thyme, rosemary and Italian seasoning.
- Cook until egg whites are completely cooked through.
- Remove skillet from oven or glass dish from microwave.
- Slide eggs, sunny-side up over top of skillet or baking dish.
- Serve immediately.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Yes, this Breakfast Skillet is loaded with pork. It’s also loaded with veggies, hash browns and cheese!
Every bite is so mouthwatering. Serve it with Strawberry Sweet Rolls for a fantastic and delectable breakfast.
While Loaded Porky Pig Breakfast Skillet is designed for one person, the skillet really can serve two people.
You may also enjoy these delicious recipes!
Garden Vegetable Breakfast Skillet
Loaded Porky Pig Breakfast Skillet
Equipment
- 1 large non-stick skillet
- 1 large non-stick skillet or griddle
- 1 small cast iron serving skillet or other ovenproof skillet or glass baking dish to serve in
- 1 sharp knife to cut cooked meat or vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns thawed
- 3 tbsp. salted butter divided use
- 1/2 tsp. Salt and pepper to taste
- 1/8 tsp. dried thyme divided use
- 1/8 tsp. dried rosemary divided use
- 1/8 tsp. dried parsley divided use
- 1/8 tsp. Italian seasoning divided use
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup fresh mushrooms sliced
- 2 tbsp. red bell pepper diced
- 2 tbsp. orange bell pepper diced
- 2 tbsp. tomatoes diced
- 1/2 cup broccoli florets
- 2 tbsp. onion diced
- 1/3 cup ham diced, cooked
- 1/3 cup mild pork sausage cooked
- 1/3 cup bacon diced, cooked
- 2 large eggs
Instructions
- In a skillet melt one tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Saute veggies about 5-7 minutes longer until tender.
- Set aside.
- Melt 1 ½ tbsp. butter in small 8-inch skillet.
- Sauté hash browns in butter.
- Season hash browns with salt, pepper, thyme, parsley, rosemary and Italian seasoning.
- Cook until bottom is well browned.
- Turn hash browns over and cook remaining side.
- Transfer hash browns to an ovenproof 8-inch skillet or 8-inch glass baking dish.
- Top with Monterey Jack and Cheddar cheeses.
- Spread sautéed veggies over top.
- Then spread with cooked ham, bacon and sausage.
- Place skillet in a pre-heated 350° oven for about 10 minutes until everything is hot.
- (Or if using glass dish, place in microwave for about 1-2 minutes until cheese melts and everything is hot).
- Meanwhile, in a separate non-stick skillet, fry two eggs (sunny-side up) in remaining ½ tablespoon of butter until cooked.
- Season with salt, pepper, parsley, thyme, rosemary and Italian seasoning.
- Cook until egg whites are completely cooked through.
- Remove skillet from oven or glass dish from microwave.
- Slide eggs, sunny-side up over top of skillet or baking dish.
- Serve immediately.
8 Comments
Mary@renovators in Penrith
December 14, 2023 at 8:56 am
Yum! It’s the kind of breakfast that leaves you satisfied and ready to tackle the day. Highly recommended for those who love a loaded, indulgent breakfast
Teresa Ambra
December 17, 2023 at 8:49 pm
thanks! It really is a great breakfast entree.
fleeing the complex
September 13, 2022 at 1:59 am
I’m hungry and looking at these dishes makes me even more hungry, why is it so tempting?
Teresa
September 13, 2022 at 1:25 pm
Not sure, but this is one of our favorite breakfast skillet recipes. 🙂
MarÃa
July 9, 2022 at 1:54 pm
it looks very appetizing!!
Teresa
July 11, 2022 at 7:23 am
It is wonderful even though high in calories!
subway surfers
May 6, 2022 at 11:22 pm
So easy and yummy!!
Teresa
May 9, 2022 at 12:24 pm
It is fantastic!