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Imagine waking up to the enticing aroma of sizzling bacon and crispy potatoes, with a medley of fresh vegetables and perfectly cooked eggs all coming together in one delicious dish. The Hearty Loaded Baked Potato Breakfast Skillet is not just a meal; it's a warm embrace on a plate, combining the classic flavors of a loaded baked potato with the satisfying elements of a breakfast skillet. This dish is more than just breakfast; it is a comforting way to kick off your day, offering a delightful mix of textures and flavors that are sure to please both the palate and the soul.

Loaded Baked Potato Breakfast Skillet

Wake up to the delicious aromas of the Hearty Loaded Baked Potato Breakfast Skillet! This comforting dish combines crispy potatoes, savory bacon, fresh vegetables, and eggs in one easy-to-make skillet. Perfect for families or meal prep during busy mornings, it's a customizable and nutritious way to start your day. Whether you enjoy it with cheese, sour cream, or fresh green onions, this breakfast skillet is sure to become a favorite in your kitchen.
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Ingredients
  

4 large russet potatoes, thoroughly washed and cut into 1-inch cubes

4 strips of bacon, coarsely chopped

1 medium onion, finely diced

1 bell pepper (any color), diced

4 large eggs

1 cup shredded sharp cheddar cheese

½ cup sour cream

2 green onions, finely sliced (for garnish)

Salt and freshly ground black pepper, to taste

Olive oil, as needed

Paprika, for garnish (optional)

Instructions
 

Prepare the Potatoes: In a large pot, bring salted water to a rolling boil. Carefully add the cubed potatoes and cook them until they are fork-tender and can easily be pierced, approximately 10-12 minutes. Once cooked, drain the potatoes and set them aside.

    Cook the Bacon: In a large skillet over medium heat, add the chopped bacon. Cook the bacon strips until they are crispy and golden brown, which should take about 5-7 minutes. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain excess grease.

      Sauté the Aromatics: In the same skillet (keeping the bacon grease for flavor), add the diced onions and bell peppers. Sauté the mixture over medium heat for about 5 minutes, stirring occasionally, until the veggies are softened and start to brown lightly.

        Mix in the Potatoes: Add the cooked, drained potatoes to the skillet with the sautéed onions and bell peppers. Season with salt and freshly ground black pepper to taste. Stir everything together to combine, then let it cook on medium heat for an additional 5 minutes, allowing some of the edges of the potatoes to crisp up beautifully.

          Add the Eggs: Create small wells in the potato mixture with the back of a spoon and crack an egg into each well. Cover the skillet with a lid and allow the eggs to cook to your desired doneness, approximately 5 minutes for a runny yolk.

            Cheesy Finish: Once the eggs are cooked, sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover the skillet again for 1-2 minutes, or until the cheese is melted and gooey.

              Garnish and Serve: Remove the skillet from heat. Top the dish with the crispy bacon pieces, dollops of sour cream, and a vibrant sprinkle of sliced green onions. If desired, add a light dusting of paprika for an extra pop of color and flavor.

                Dish it Up: Serve the hearty breakfast skillet hot, straight from the skillet for a warm, comforting breakfast experience that everyone will love!

                  Prep Time | Cook Time | Servings: 15 mins | 30 mins | Serves 4