Loaded Baked Potato Breakfast Skillet

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READY IN: 37mins
Recipe by AmyZoe

I doctored this one up a little...skipped the sour cream and almond milk and added fresh basil and fresh spinach. Recipe courtesy of www.willcookforsmiles.com. Serving size is estimated.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Whisk eggs, almond milk, sour cream, salt, and pepper until all combined. Set aside.
  3. Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
  4. Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
  5. Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
  6. Place skillet in the oven and bake for 15 to 17 minutes. Touch the center to make sure the eggs are all the way cooked.

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