Grilled Loaded Breakfast Skillet

Cody manned the Weber for the first time for breakfast Saturday. Loaded breakfast skillet — potatoes, sausage, peppers, onions, eggs, all cooked together in a cast iron over the grill.

The recipe is below.

Grilled Loaded Breakfast Skillet

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 lb baby red potatoes, diced into 1/2-inch cubes
• 6 large eggs
• 6 strips thick-cut bacon, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 yellow onion, diced
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons fresh chives or green onion, chopped (for garnish)

Instructions

1. Parboil the potatoes. Place diced potatoes in a pot of salted water, bring to a boil, and cook for 5 minutes until just barely fork-tender. Drain and set aside.
2. Cook the bacon. Heat a large cast-iron skillet over medium-high heat (or use an outdoor grill with a grill-safe skillet). Add chopped bacon and cook, stirring occasionally, until crispy, about 5–6 minutes. Transfer bacon to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
3. Crisp the potatoes. Add olive oil to the skillet with the drippings. Add the parboiled potatoes in a single layer. Season with smoked paprika, garlic powder, salt, and pepper. Cook without stirring for 4–5 minutes until a golden crust forms, then flip and cook another 3 minutes.
4. Add the vegetables. Push potatoes to the edges of the skillet. Add the diced peppers and onion to the center. Sauté for 4–5 minutes, stirring occasionally, until softened and lightly charred. Stir everything together.
5. Add the eggs. Create 6 small wells in the skillet mixture. Crack one egg into each well. Season egg tops lightly with salt and pepper. Cover the skillet with a lid or foil and cook for 4–6 minutes, until whites are set but yolks are still slightly runny (or cook to your preferred doneness).
6. Finish and serve. Scatter the cooked bacon over the top, then sprinkle with shredded cheddar. Cover for 1 minute to melt the cheese. Garnish with fresh chives and serve directly from the skillet.

Nutrition (per serving)

Calories: 480 | Protein: 24g | Fat: 29g | Carbs: 31g | Fiber: 3g | Sodium: 620mg