Ham and Bell Pepper Breakfast Skillet
Gluten Free Living – 2022
Ham and Bell Pepper Breakfast Skillet is a wonderful breakfast entree–especially for those of you who enjoy hearty breakfasts. This one includes hash browns, two kinds of cheese: Monterey Jack and Cheddar, eggs, four colors of bell peppers, a little onion and, of course, ham. It tastes delightfully.
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John and I have eaten at lots of mom & pop diners and cafes over the past year. So many times I got one of these amazing breakfast skillets. There are all kinds of varieties in the Metroplex but lots of them with southern-style or Tex-Mex flavors. I love them all.
I recommend making these on a griddle if you want to make them for family instead of individual servings. If you’re short on time, you can pre-cook the hash browns and the bell peppers so that all you have to do is re-heat them. If you put the ingredients in a baking dish you can have real ease of heating the concoction since all you have to do is microwave everything before you add the eggs. But if you want to make them like me and serve out of a skillet, you’ll need to heat up the dish before adding the eggs so the cheese melts and everything stays hot.
Here are a couple of tips for making this recipe:
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) in which to transfer everything. 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.
If you enjoy a hearty breakfast, Ham and Bell Pepper Breakfast Skillet is so satisfying and filling. You may find that even your kids want a portion of your breakfast! Eat and enjoy.
Ham and Bell Pepper Breakfast Skillet is awesome. The cheeses make everything gooey and so wonderful.
The seasonings for the eggs and hash browns amp up the flavors of this tasty breakfast skillet.
Here, I served the breakfast skillet with some of my Strawberry Sweet Rolls!
Here’s what I did.
I used these ingredients.
Place two tablespoons butter in a non-stick skillet. Add frozen hash browns and seasonings.
Fry potatoes on both sides until fork tender.
Transfer potatoes to either a glass baking dish or small cast iron skillet.
In same non-stick skillet add a little more butter, the bell peppers and onions.
Saute veggies until tender about 3-5 minutes.
Transfer the cooked veggies and place on top of the cooked hash browns in skillet or baking dish.
Add ham on top of the veggies.
Add Monterey Jack cheese.
Add cheddar cheese.
Heat in a pre-heated oven at 350 degrees for about 5 minutes or about a minute on high in the microwave.
Meanwhile, to same non-stick skillet add the eggs.
Add seasonings and cook until egg whites are cooked completely through.
Slide cooked eggs on top of skillet after you’ve melted the cheeses.
Serve and enjoy!
The combination of flavors in Ham and Bell Pepper Breakfast Skillet is so mouthwatering.
This is one drool-worthy breakfast entree!
Here’s the recipe.
HAM AND BELL PEPPER BREAKFAST SKILLET
(My own concoction)
Ham and Bell Pepper Breakfast Skillet
Equipment
- 2 non-stick skillets or griddle
- 1 8-inch oven-proof skillet or 8-inch round glass baking dish
- 1 sharp knife to cut vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns
- 4 tbsp. salted butter divided use
- 1/4 tsp. dried thyme divided use
- 1/4 tsp. dill weed
- 1/4 tsp. dried parsley divided use
- 1/8 tsp. sea salt divided use
- 1/8 tsp. ground black pepper divided use
- 1/4 medium red bell pepper cut in thin strips
- 1/4 medium orange bell pepper cut in thin strips
- 1/4 medium yellow bell pepper cut in thin strips
- 1/4 medium green bell pepper cut in thin strips
- 1/4 cup onion cut in thin strips
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup ham diced, cooked
- 2 large eggs
Instructions
- Melt two tablespoons butter in a non-stick skillet.
- Add hash browns.
- Season with half of the salt, pepper, parsley, thyme and all of the dill weed.
- Cook over medium heat until hash browns are cooked on the bottom.
- Turn hash browns over with a spatula and cook the other side.
- If necessary, add another tablespoon of butter so the potatoes don’t stick to the skillet.
- When potatoes are cooked, (approximately 5 minutes per side) transfer mixture to a serving dish or oven-proof skillet or a glass baking dish.
- Add a tablespoon of butter to the same skillet and cook the bell peppers and onion.
- Saute approximately 5-8 minutes until peppers and onions are tender.
- Spoon peppers over top of hash browns in skillet or glass baking dish.
- Sprinkle ham pieces over top of bell peppers.
- Then sprinkle the Monterey Jack cheese and then Cheddar cheese on top.
- Put in 350 degree oven for a few minutes or microwave about a minute until cheese melts and ingredients are hot.
- Meanwhile, turn heat to low.
- Put about ½ tablespoon of butter in non-stick skillet and melt butter.
- Add two eggs.
- Sprinkle with salt, pepper, and remaining parsley and a little thyme.
- Cook over low heat until the egg white is cooked all the way through, about 5-8 minutes.
- Remove skillet from oven or dish from microwave.
- Slide eggs on top of the other ingredients in the skillet or glass baking dish.
- Serve immediately.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This mouthwatering breakfast entree is gluten free.
Bell peppers and onions are a great addition to this breakfast skillet.
Whether you serve Ham and Bell Pepper Breakfast Skillet with fresh fruit or Strawberry Sweet Rolls, it’s sure to please.
You may also enjoy these delicious recipes!
Garden Vegetable Sweet Potato Skillet
Sausage and Gravy Breakfast Skillet
Ham and Bell Pepper Breakfast Skillet
Equipment
- 2 non-stick skillets or griddle
- 1 8-inch oven-proof skillet or 8-inch round glass baking dish
- 1 sharp knife to cut vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns
- 4 tbsp. salted butter divided use
- 1/4 tsp. dried thyme divided use
- 1/4 tsp. dill weed
- 1/4 tsp. dried parsley divided use
- 1/8 tsp. sea salt divided use
- 1/8 tsp. ground black pepper divided use
- 1/4 medium red bell pepper cut in thin strips
- 1/4 medium orange bell pepper cut in thin strips
- 1/4 medium yellow bell pepper cut in thin strips
- 1/4 medium green bell pepper cut in thin strips
- 1/4 cup onion cut in thin strips
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup ham diced, cooked
- 2 large eggs
Instructions
- Melt two tablespoons butter in a non-stick skillet.
- Add hash browns.
- Season with half of the salt, pepper, parsley, thyme and all of the dill weed.
- Cook over medium heat until hash browns are cooked on the bottom.
- Turn hash browns over with a spatula and cook the other side.
- If necessary, add another tablespoon of butter so the potatoes don’t stick to the skillet.
- When potatoes are cooked, (approximately 5 minutes per side) transfer mixture to a serving dish or oven-proof skillet or a glass baking dish.
- Add a tablespoon of butter to the same skillet and cook the bell peppers and onion.
- Saute approximately 5-8 minutes until peppers and onions are tender.
- Spoon peppers over top of hash browns in skillet or glass baking dish.
- Sprinkle ham pieces over top of bell peppers.
- Then sprinkle the Monterey Jack cheese and then Cheddar cheese on top.
- Put in 350 degree oven for a few minutes or microwave about a minute until cheese melts and ingredients are hot.
- Meanwhile, turn heat to low.
- Put about ½ tablespoon of butter in non-stick skillet and melt butter.
- Add two eggs.
- Sprinkle with salt, pepper, and remaining parsley and a little thyme.
- Cook over low heat until the egg white is cooked all the way through, about 5-8 minutes.
- Remove skillet from oven or dish from microwave.
- Slide eggs on top of the other ingredients in the skillet or glass baking dish.
- Serve immediately.
4 Comments
bubble shooter
July 6, 2022 at 8:53 pm
Tastes great! All the ingredients combine perfectly.
Teresa
July 7, 2022 at 7:59 am
Yes they do!
quordle
June 27, 2022 at 3:26 am
So simple, but so delectable!!
Teresa
June 27, 2022 at 7:39 am
Yes it is.