25 Skillet Breakfast Recipes That Will Brighten Your Morning

I’ve attached a video for every recipe below from my favorite home cooks.

When it comes to breakfast, there’s nothing quite like the comfort and warmth of a skillet meal. Whether you’re craving something savory like a hearty potato, egg, and bacon skillet or something sweet like a fluffy pancake skillet, you’ll find plenty of inspiration here to start your day right. These one-pan dishes not only save you time but also minimize cleanup, making your mornings a bit easier.

With a mix of classic and creative options, breakfast skillets offer something for everyone. Enjoy a savory hash with sausage and veggies or indulge in a sweet French toast skillet bursting with flavor. Skillet breakfast recipes can be easily customized to suit your tastes, so you’re sure to find something you’ll love.

Dive into these delicious recipes that bring together simple ingredients for a taste-packed morning meal. Explore how versatile and straightforward cooking with a skillet can be. You might just find your new favorite breakfast dish here!

Scrambled Eggs

Ingredients:

• 4 large eggs
• 2 tablespoons butter
• Salt (about 1/4 teaspoon)
• Pepper (to taste)
• Optional: shredded cheese, chopped herbs

Instructions:

1. Crack the eggs into a small bowl. Whisk them until they’re well combined.
2. Add salt and pepper to your taste.
3. Put a nonstick skillet over medium heat. Add the butter and let it melt completely.
4. Reduce the heat to medium-low. Add the eggs to the skillet.
5. Slowly push the eggs from one side of the skillet to the other with a spatula.
6. Keep stirring gently until the eggs are cooked through but still soft.
7. If you’re adding cheese or herbs, do so in the last minute of cooking. Stir to combine.

Fried Eggs

Ingredients:

• Eggs
• Salt
• Pepper
• Olive oil or butter

Instructions:

1. Crack each egg into a small bowl or ramekin.
2. Heat a medium-to-large skillet over medium-high heat. Test if it’s hot enough by adding a drop of water; it should sizzle.
3. Reduce the heat to medium and add olive oil or butter to the pan.
4. Carefully pour eggs into the skillet.
5. Season with salt.
6. Let the whites cook until almost set but the yolks are still runny, about 2 minutes.
7. Gently flip each egg with a spatula and cook for another 5-10 seconds.
8. Transfer eggs to a plate.
9. Season with pepper if you like.

Bacon and Eggs

Ingredients:

• 4 slices of bacon
• 2 large potatoes, peeled and diced
• 1 small onion, chopped
• 4 large eggs
• Salt and pepper to taste
• 2 tablespoons olive oil or bacon drippings

Instructions:

1. Cook bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain.
2. Prepare potatoes: In the same skillet, add the diced potatoes and chopped onion. Stir to coat them in the bacon drippings or add olive oil if needed.
3. Cook potatoes: Cover the skillet and cook the potatoes and onions, stirring occasionally, until golden and tender, about 15-20 minutes.
4. Add eggs: Make small wells in the potato mixture and crack an egg into each well. Season with salt and pepper.
5. Cook eggs: Cover the skillet and cook on low heat until the eggs are set to your liking, about 5-8 minutes.
6. Serve: Crumble the bacon and sprinkle it on top of the skillet. Serve hot with your favorite toast or side dish. Enjoy!

Sausage and Eggs

Ingredients:

• 1 lb breakfast sausage
• 4-5 cups diced potatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• Red pepper flakes (to taste)
• Olive oil
• 4-6 eggs
• Salt and pepper (to taste)
• Sharp cheddar cheese (optional)
• Fresh parsley (optional)

Instructions:

1. 
   

   Heat a large skillet over medium heat and add a drizzle of olive oil.

   
   
2. 
   

   Add the diced potatoes to the skillet and cook until they start to soften, about 5-7 minutes.

   
   
3. 
   

   Stir in the chopped onion, bell pepper, and minced garlic. Cook, stirring frequently, until the vegetables are soft.

   
   
4. 
   

   Add the breakfast sausage to the skillet. Cook until the sausage is no longer pink and fully combined with the potato mixture.

   
   
5. 
   

   Sprinkle thyme and red pepper flakes over the mixture and stir to combine.

   
   
6. 
   

   Carve out 4-6 holes in the potato mixture. Drizzle a little olive oil in each hole to prevent sticking.

   
   
7. 
   

   Crack one egg into each hole. Season with salt and pepper.

   
   
8. 
   

   Cover the skillet and cook until the eggs reach your desired doneness, about 5 minutes for runny yolks.

   
   
9. 
   

   If using, sprinkle shredded sharp cheddar cheese on top and cover until melted.

   
   
10. 
    

    Garnish with fresh parsley and serve hot.

    
    

Ham and Cheese Omelet

Ingredients:

• 3 large eggs
• 1 tablespoon milk or water (optional)
• 1/8 teaspoon salt
• 1 tablespoon butter or oil
• 1/4 cup diced ham
• 1/4 cup shredded cheese (such as Swiss or cheddar)
• 1 teaspoon chives (optional)
• Pepper to taste

Instructions:

1. 
   

   Prep the eggs: In a mixing bowl, whisk the eggs, milk or water (if using), salt, and pepper until well combined.

   
   
2. 
   

   Cook the ham: Heat a non-stick skillet over medium heat. Add the diced ham and cook until it turns brown and crispy, about 7 minutes. Remove the ham from the skillet and set it aside.

   
   
3. 
   

   Add butter: Melt the butter in the skillet over medium heat. Tilt the skillet to spread the melted butter evenly.

   
   
4. 
   

   Cook the eggs: Pour the egg mixture into the skillet. Let it cook without stirring for about 30 seconds.

   
   
5. 
   

   Form the omelet: Once the edges begin to set, use a spatula to gently lift the edges and let the uncooked eggs run underneath.

   
   
6. 
   

   Add ham and cheese: Sprinkle the cooked ham and shredded cheese evenly over the top of the eggs.

   
   
7. 
   

   Finish cooking: Continue to cook until the cheese is melted and the eggs are set but still slightly moist, about 1-2 more minutes.

   
   
8. 
   

   Fold and serve: Carefully fold the omelet in half and slide it onto a plate. Garnish with chives if desired. Enjoy your delicious ham and cheese omelet!

   
   

Vegetable Frittata

Ingredients:

• 8 large eggs
• ½ cup whole milk or yogurt
• 1 cup chopped vegetables (e.g., spinach, asparagus, mushrooms, onions)
• ½ cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the eggs, milk, half of the cheese, salt, and pepper. Set aside.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Add the onions and cook for 3-4 minutes until they start to soften.
5. Add the rest of the vegetables and cook for another 3-5 minutes until they are tender.
6. Pour the egg mixture into the skillet and shimmy the pan to spread the eggs evenly.
7. Cook on the stove over low heat until the edges start to set.
8. Sprinkle the remaining cheese on top.
9. Transfer the skillet to the preheated oven and bake for about 15 minutes until the frittata is fully set and golden brown.
10. Let it cool slightly before slicing and serving. Enjoy!

Breakfast Burrito

Ingredients

• 2 eggs
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 cup shredded cheese
• 1/4 cup cooked and crumbled sausage
• 1/4 cup diced tomatoes
• 1/4 cup sliced mushrooms
• 1/4 cup black beans
• 1 tablespoon butter
• 2 large tortillas

Instructions

1. Whisk together the eggs, chili powder, garlic powder, cumin, and salt in a bowl.
2. Heat the butter in a skillet over medium heat.
3. Add the egg mixture to the skillet and cook, stirring occasionally, until scrambled.
4. Warm the tortillas in the microwave for 20 seconds.
5. Spread the eggs evenly down the center of each tortilla.
6. Top with shredded cheese, sausage, tomatoes, mushrooms, and black beans.
7. Fold in the sides of each tortilla and roll up to form a burrito.
8. Serve immediately, or wrap in foil and freeze for later.

Pancakes

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. 
   

   Preheat your oven to 450°F. Place a cast iron skillet in the oven to heat.

   
   
2. 
   

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

   
   
3. 
   

   In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract until well combined.

   
   
4. 
   

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

   
   
5. 
   

   Carefully remove the hot skillet from the oven. Add a bit of butter and swirl it around to coat the bottom and sides.

   
   
6. 
   

   Pour the batter into the skillet, spreading it out evenly.

   
   
7. 
   

   Bake for 25-30 minutes, or until the pancake is puffed up and golden brown on top.

   
   
8. 
   

   Remove from the oven and let it cool for a few minutes before slicing.

   
   

Enjoy your delicious oven-baked skillet pancake with your favorite toppings!

French Toast

Ingredients:

• 4 large eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt
• 8 slices of bread
• 2 tablespoons butter

Instructions:

1. 
   

   In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.

   
   
2. 
   

   Heat a large skillet over medium heat and melt 1 tablespoon of butter.

   
   
3. 
   

   Dip each slice of bread into the egg mixture, ensuring both sides are coated well.

   
   
4. 
   

   Place the bread slices onto the skillet and cook for about 2-3 minutes on each side, or until golden brown.

   
   
5. 
   

   Repeat with the remaining bread slices, adding more butter to the skillet as needed.

   
   

Enjoy your French Toast with your favorite toppings like syrup, powdered sugar, or fresh fruit!

Hash Browns

Ingredients:

• 4 medium potatoes, shredded
• 1 small onion, finely chopped
• 1 egg
• 2 tablespoons flour
• Salt and pepper, to taste
• 3 tablespoons oil or butter

Instructions:

1. Place shredded potatoes in a bowl of cold water. Let sit for 10 minutes, then drain and pat dry.
2. Mix potatoes, onion, egg, flour, salt, and pepper in a large bowl.
3. Heat oil or butter in a large skillet over medium-high heat.
4. Spread the potato mixture evenly in the skillet, about 1/3-inch thick.
5. Cook for 5-7 minutes undisturbed, until the bottom is golden brown and crispy.
6. Flip and cook another 5-7 minutes, until the other side is golden and crispy.
7. Remove from skillet and serve hot.

Corned Beef Hash

Ingredients:

• 1 can of corned beef hash
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 tablespoons of vegetable oil or butter
• 3 cups of diced potatoes
• 4 eggs
• Salt and pepper to taste

Instructions:

1. 
   

   Heat your skillet: Add 2 tablespoons of oil or butter to a large skillet and set over medium-high heat.

   
   
2. 
   

   Cook the vegetables: Add diced onion and bell pepper. Cook for about 5 minutes until they start to soften.

   
   
3. 
   

   Add potatoes: Stir in the diced potatoes and cook until tender, about 10-15 minutes.

   
   
4. 
   

   Mix in the corned beef: Add the can of corned beef hash. Stir well to combine with vegetables.

   
   
5. 
   

   Brown the hash: Let the mixture cook undisturbed until the bottom is crispy, about 10 minutes.

   
   
6. 
   

   Create indentations: Make 4 indentations in the hash using the back of a spoon.

   
   
7. 
   

   Add the eggs: Crack an egg into each indentation.

   
   
8. 
   

   Finish cooking: Cover the skillet and cook until the eggs are done to your liking.

   
   
9. 
   

   Season: Sprinkle with salt and pepper to taste.

   
   
10. 
    

    Serve: Your corned beef hash is now ready to serve. Enjoy your easy and delicious skillet breakfast!

    
    

Breakfast Skillet

Ingredients:

• 4 slices bacon, chopped
• 1 cup diced potatoes
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 cup mushrooms, sliced
• 4 large eggs
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

1. 
   

   In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the grease in the pan.

   
   
2. 
   

   Add diced potatoes to the skillet. Cook until they begin to soften, about 10 minutes, stirring occasionally.

   
   
3. 
   

   Add bell pepper, onion, and mushrooms to the skillet. Sauté until vegetables are tender, about 5-7 minutes.

   
   
4. 
   

   Season the mixture with smoked paprika, salt, and pepper. Stir to combine.

   
   
5. 
   

   Make four small wells in the potato mixture using a spoon.

   
   
6. 
   

   Crack one egg into each well.

   
   
7. 
   

   Cover the skillet with a lid and cook until the eggs are set to your liking, about 5-7 minutes.

   
   
8. 
   

   Sprinkle the cooked bacon and chopped green onions over the top before serving.

   
   

Enjoy your delicious breakfast skillet!

Shakshuka

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 can (28 ounces) crushed tomatoes
• 6 large eggs

Instructions:

1. Heat olive oil in a large, oven-safe skillet over medium heat.
2. Add chopped onion and sliced bell pepper. Cook, stirring occasionally, until softened, about 5-6 minutes.
3. Add minced garlic, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper. Cook for another minute.
4. Pour in the crushed tomatoes. Stir to combine.
5. Simmer the tomato mixture for about 10-15 minutes, until it thickens.
6. Make six small wells in the sauce and crack an egg into each well.
7. Cover the skillet and cook on low heat until eggs are set, about 5-7 minutes.
8. Optionally, garnish with fresh herbs like parsley or cilantro before serving.

Breakfast Quesadilla

Ingredients:

• 2 large flour tortillas
• 4 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 4 slices of bacon or 1/2 cup cooked sausage
• 1/4 cup pico de gallo or salsa (optional)
• Salt and pepper to taste
• Butter or oil for cooking

Instructions:

1. 
   

   Cook the meat: In a skillet over medium heat, cook the bacon or sausage until browned and crisp. If using ham, heat it up but it’s optional. Remove from skillet and place on a plate.

   
   
2. 
   

   Scramble the eggs: In the same skillet, add a bit of butter or oil. Whisk eggs with a pinch of salt and pepper, then pour into the skillet. Cook, stirring gently, until scrambled and just set.

   
   
3. 
   

   Assemble the quesadillas: Lay the tortillas flat. On one half of each tortilla, sprinkle a layer of cheese. Add the scrambled eggs, cooked meat, and more cheese on top. If you like, add pico de gallo or salsa.

   
   
4. 
   

   Cook the quesadilla: Fold the tortillas in half over the filling. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted.

   
   
5. 
   

   Serve: Remove from the skillet and cut into wedges. Enjoy with your favorite toppings like guacamole, sour cream, or extra salsa.

   
   

Egg in a Hole

Ingredients:

• 2 slices of bread
• 2 eggs
• 1-2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Cut a hole in the middle of each slice of bread using a cookie cutter or the rim of a glass. Save the cut-out pieces.
2. Heat a skillet over medium heat and add butter. Let it melt and coat the pan.
3. Place the bread slices in the skillet. Crack an egg into each hole.
4. Season with salt and pepper. Cook until the egg whites are set, about 2 minutes.
5. Flip the bread and eggs carefully, cooking for another 1-2 minutes.
6. Serve immediately with the toasted cut-out circles on the side.

Denver Omelet

Ingredients:

• 4 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced cooked ham
• 1/2 cup shredded cheddar cheese

Instructions:

1. Prepare the Eggs:

   • In a bowl, beat the eggs, milk, salt, and pepper together.

2. Cook the Vegetables:

   • Heat 1 tablespoon of butter in a medium skillet over medium heat.
   • Add the onions, green bell pepper, and red bell pepper.
   • Cook, stirring often, until they are tender (about 3 minutes).

3. Add the Ham:

   • Add the diced ham to the skillet with the vegetables.
   • Cook for an additional 1-2 minutes until the ham is warmed through. Transfer the mixture to a plate and keep it warm.

4. Cook the Eggs:

   • Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet.
   • Pour the egg mixture into the skillet.
   • Let it cook undisturbed until it just starts to set around the edges (about 2 minutes).

5. Combine and Finish the Omelet:

   • Sprinkle the cooked vegetable and ham mixture over the eggs.
   • Add the shredded cheddar cheese on top.
   • Allow the eggs to fully set and the cheese to melt (another 1-2 minutes).
   • Fold the omelet in half and slide it onto a plate to serve.

Breakfast Pizza

Ingredients

• 1 prepared pizza crust or biscuit dough
• 4 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Optional toppings: cooked bacon, sausage, diced tomatoes, sliced mushrooms, bell peppers, onions

Instructions

1. Preheat the oven to 400°F (200°C).
2. Grease a baking pan or cast iron skillet with a bit of olive oil.
3. Spread the pizza crust or biscuit dough evenly in the pan. Press the seams together if using biscuit dough.
4. Bake the crust for 7-10 minutes until it starts to turn golden.
5. Whisk the eggs and milk in a bowl. Add salt and pepper.
6. Cook the eggs in a skillet over medium heat until just set.
7. Spread the cooked eggs over the pre-baked crust.
8. Add your toppings as desired. Sprinkle shredded cheese on top.
9. Bake the pizza for another 10-15 minutes until the cheese is melted and bubbly.
10. Cut and serve warm. Enjoy your breakfast pizza!

Spinach and Feta Omelet

Ingredients:

• 2 eggs
• 1 tablespoon milk (optional)
• 1 cup fresh spinach
• 1/4 cup crumbled feta cheese
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. 
   

   Crack the eggs into a small bowl and whisk them together with milk, salt, and pepper.

   
   
2. 
   

   Heat a skillet over medium heat and add 1 tablespoon of butter.

   
   
3. 
   

   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent, about 2-3 minutes.

   
   
4. 
   

   Add the spinach to the skillet and cook until wilted, approximately 1-2 minutes.

   
   
5. 
   

   Transfer the cooked spinach mixture to a plate and cover with foil to keep it warm.

   
   
6. 
   

   Add the remaining butter to the skillet and pour in the beaten eggs.

   
   
7. 
   

   Rotate the skillet slightly to spread the eggs evenly and cook until almost set, about 1-2 minutes.

   
   
8. 
   

   Place the spinach mixture and crumbled feta cheese on one half of the omelet.

   
   
9. 
   

   Carefully fold the other half over and cook for another minute until the cheese starts to melt.

   
   
10. 
    

    Slide the omelet onto a plate and serve hot.

    
    

Enjoy your delicious Spinach and Feta Omelet!

Migas

Ingredients

• 6 large eggs
• 7 to 10 corn tortillas
• 3 tablespoons canola oil or vegetable oil
• 1 teaspoon kosher salt
• 1 onion, diced
• 1 bell pepper, diced
• 1-2 chiles, diced (optional)
• 2 tablespoons olive oil or vegetable oil

Instructions

1. 
   

   Tear the corn tortillas into 1-inch pieces.

   
   
2. 
   

   Whisk the eggs with 3/4 teaspoon of kosher salt in a medium bowl until lightly beaten.

   
   
3. 
   

   Heat a large skillet over medium-high heat and add 3 tablespoons of oil.

   
   
4. 
   

   Once the oil is hot, add the tortillas and fry until crispy, about 6-8 minutes.

   
   
5. 
   

   Remove the tortillas and set them aside on a paper towel-lined plate.

   
   
6. 
   

   Add 2 tablespoons of oil to the skillet and heat over medium heat.

   
   
7. 
   

   Add diced onion, bell pepper, and chiles. Cook until softened, about 5 minutes.

   
   
8. 
   

   Add the whisked eggs to the skillet. Fold them into the crispy tortillas.

   
   
9. 
   

   Cook until the eggs are fully set, about 2-4 minutes.

   
   
10. 
    

    Serve hot and enjoy your delicious migas!

    
    

Potato and Onion Hash

Ingredients:

• 2 large potatoes, diced
• 1 large onion, diced
• 2 tablespoons olive oil
• Salt
• Pepper
• 1 teaspoon oregano

Instructions:

1. 
   

   Heat olive oil in a skillet over medium-high heat.

   
   
2. 
   

   Add diced onions and sauté for 1-2 minutes until translucent.

   
   
3. 
   

   Add diced potatoes to the skillet and stir to coat with oil.

   
   
4. 
   

   Season with salt, pepper, and oregano.

   
   
5. 
   

   Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 10-12 minutes.

   
   
6. 
   

   Serve warm.

   
   

Breakfast Sausage Patties

Ingredients:

• 1 lb ground pork
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp sage
• 1 tsp marjoram
• 1 tbsp brown sugar
• 1/2 tsp crushed red pepper
• 1/4 tsp ground cloves

Instructions:

1. 
   

   Mix Spices: In a small bowl, combine the salt, pepper, sage, marjoram, brown sugar, crushed red pepper, and cloves.

   
   
2. 
   

   Prepare Meat: Place the ground pork in a large bowl. Add the mixed spices to the pork.

   
   
3. 
   

   Form Patties: Mix well with your hands. Form the mixture into small patties.

   
   
4. 
   

   Heat Skillet: Heat a nonstick or cast iron skillet over medium heat. You can use canola oil if preferred.

   
   
5. 
   

   Cook Patties: Add the patties in a single layer. Cook for 3-4 minutes on each side until browned.

   
   
6. 
   

   Check Doneness: Cut into one patty to ensure it is no longer pink inside. Once done, remove from heat and serve.

   
   

Breakfast Sandwich

Ingredients

• 2 eggs
• 2 slices of bread (whole grain or your choice)
• 1 tablespoon butter
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh chives (optional)
• 2 slices of bacon or sausage links (optional)

Instructions

1. 
   

   Heat a skillet over medium heat and add butter.

   
   
2. 
   

   Crack the eggs into a bowl and beat them. Pour the eggs into the skillet to make an omelet.

   
   
3. 
   

   Once the omelet is cooked, remove it from the skillet and set it aside.

   
   
4. 
   

   Add more butter to the skillet and place the bread slices in to toast them lightly.

   
   
5. 
   

   Sprinkle shredded cheddar cheese on top of the toasted bread.

   
   
6. 
   

   Place the omelet on one slice of the bread and then top it with the other slice.

   
   
7. 
   

   If you want to add bacon or sausage, cook them in the skillet before making the omelet, and then place them inside the sandwich.

   
   
8. 
   

   Add salt, pepper, and chives to taste.

   
   

Enjoy your delicious breakfast sandwich!

Breakfast Tacos

Ingredients

• 8 eggs
• ¼ cup milk
• ¼ tsp salt
• 2 Tbsp butter
• 4 slices bacon
• 1 cup diced potatoes
• ¼ cup shredded monterey jack cheese
• ¼ cup shredded cheddar cheese
• Salt and pepper to taste
• Flour tortillas

Instructions

1. 
   

   Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Remove and set aside on a paper towel-lined plate.

   
   
2. 
   

   In the same skillet, add the potatoes and cook until golden brown and crispy, about 12-15 minutes. Season with salt and pepper. Remove from skillet.

   
   
3. 
   

   In a medium mixing bowl, whisk together eggs, milk, and ¼ tsp salt until well combined.

   
   
4. 
   

   Heat a non-stick skillet over medium/low heat. Melt in 2 Tbsp butter.

   
   
5. 
   

   Once the butter starts to foam, add the eggs and cook, stirring occasionally, until eggs are set but still soft.

   
   
6. 
   

   Warm the flour tortillas in a separate pan or microwave.

   
   
7. 
   

   Assemble tacos: place eggs, bacon, potatoes, and cheese in each tortilla.

   
   
8. 
   

   Serve warm and enjoy!

   
   

Steak and Eggs

Ingredients

• 1 steak (ribeye, sirloin, or your choice)
• 2 large eggs
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 cup hash browns
• 2 tablespoons avocado oil or canola oil
• 1 teaspoon seasoning blend (salt, pepper, garlic powder)
• Beef rub (optional for extra flavor)

Instructions

1. Prepare Steak:

   • Heat a large skillet over medium-high heat.
   • Add 1 tablespoon of oil.
   • Season steak with your seasoning blend.
   • Place steak in the skillet and cook until a dark crust forms (about 4-5 minutes per side for medium-rare).
   • Remove steak from skillet and let it rest on a cutting board.

2. Cook Vegetables:

   • In the same skillet, add another tablespoon of oil.
   • Add diced onions and bell pepper.
   • Sauté for about 3 minutes until softened.
   • Stir in hash browns and cook for 10 minutes or until golden brown.

3. Cook Eggs:

   • Move vegetables to one side of the skillet.
   • Crack eggs into the empty side of the skillet.
   • Cook eggs to your preferred doneness (sunny-side up, over-easy, etc.).

4. Serve:

   • Slice the rested steak.
   • Serve steak alongside the eggs and hash browns.
   • Top steak with some beef rub if desired for extra flavor.

Enjoy your hearty breakfast!