There’s something cozy and comforting about a skillet dish with crispy potatoes, smoky bacon, and perfectly baked eggs.

This one-pan breakfast (or brunch!) is hearty, flavorful, and easy enough for a weekend morning yet impressive enough to serve guests.

Why You’ll Love This Recipe

The crispy golden potatoes pair perfectly with runny or set baked eggs.

Bacon adds smoky, savory depth while onions bring a touch of sweetness.

It’s cooked all in one skillet—easy cleanup and big flavor.

Optional cheese and herbs elevate it into a brunch-worthy dish.

What You’ll Need (Ingredient Highlights)

Golden Yukon potatoes – creamy yet sturdy, ideal for crisping in the skillet.

Bacon – smoky and salty, adding richness to each bite.

Eggs – the star of the dish, baked to your preferred doneness.

Onion – brings sweetness and balance to the savory flavors.

Cheddar cheese & fresh chives – optional, but perfect garnishes.

Pro Tips Before You Start

Use an oven-safe skillet (like cast iron) for best results.

Cut potatoes into even cubes so they cook uniformly.

Make wells in the potatoes before adding eggs to keep them in place.

Bake until eggs are just set—yolks will continue cooking slightly once removed.

How to Make Skillet Baked Eggs, Potatoes and Bacon

Step 1 – Preheat the oven

Heat to 350°F so it’s ready for baking once the skillet is prepared.

Step 2 – Cook the potatoes and onions

Heat butter and olive oil in an oven-safe skillet.

Add potatoes, onions, garlic, salt, and pepper.

Cook 10–15 minutes until golden brown and crispy at the edges.

Step 3 – Add the bacon

Stir in the bacon and cook for another 2–3 minutes.

Step 4 – Create wells and add eggs

Make small wells in the potato mixture and crack eggs directly into them, keeping yolks intact.

Step 5 – Bake to perfection

Transfer skillet to the oven and bake for 10–12 minutes, or until eggs are cooked to your liking.

Step 6 – Garnish and serve

Sprinkle with cheddar and fresh chives if desired.

Serve warm straight from the skillet.

What to Serve Them With

Fresh fruit salad for a light contrast.

Crusty bread or toast to scoop up eggs and potatoes.

A simple green salad for a balanced brunch plate.

Variations / Substitutions

Swap bacon for sausage or turkey bacon.

Add bell peppers or spinach for extra vegetables.

Top with feta, goat cheese, or pepper jack instead of cheddar.

Storage & Leftovers

Store leftovers in an airtight container for up to 3 days.

Reheat in the oven at 325°F until warmed through.

Avoid microwaving eggs too long, as they can turn rubbery.

FAQs

Can I use sweet potatoes instead of Yukon gold?
Yes, but they may cook slightly faster—watch closely to avoid burning.

How do I keep the eggs from overcooking?
Remove the skillet from the oven when whites are set but yolks are still slightly runny—they’ll continue cooking off heat.

Can I make this vegetarian?
Absolutely! Just skip the bacon or replace with sautéed mushrooms.

What size skillet should I use?
A 10–12 inch cast iron skillet works best for even cooking.

Can I prep ahead?
You can cook the potatoes and onions in advance, then reheat and add eggs just before serving.

Do I have to bake it?
Yes, baking ensures even cooking of the eggs without overcooking the potatoes.

Final Thoughts

This skillet baked eggs, potatoes, and bacon recipe is everything a hearty breakfast should be—crispy, smoky, savory, and satisfying.

It’s versatile, easy, and perfect for lazy weekends or casual brunch gatherings.