We all know I don’t have a ton of breakfast recipes here on the blog because it’s not often that I am in the mood for having eggs reheated. However, breakfast skillets are a different story. I swear they get better when you have them the day after. What makes me love skillets even more is that they double as a one pan meal. My favorite! This bacon and veggie breakfast skillet is no exception. And hey, you can always put an egg on it!
I like to squeeze the juice from half a lemon into this one. It just makes the whole thing taste so fresh and brings all of the flavors together. I know it doesn’t sound normal for a breakfast skillet, but just trust me on this one. Try it once. I’m willing to bet you’ll love it!
I use red pepper in this skillet most of the time, but I’ve definitely made it with green pepper too. Red peppers are a bit sweeter, but if all you’ve got on hand is a green pepper that’s starting to look sad in the fridge, go ahead and use that one up!
One of the other awesome things about breakfast skillets (aside from the love letter I wrote to them at the top), is that really you can add any veggies you have. Or even any meat you have. I’ve made this with ground pork, subbed the spinach for broccoli, you name it. It’s one of my favorite ways to clean out the fridge and still make an edible meal.
Other Breakfast Skillets You’ll Love:
When my boyfriend meal preps this, he will throw a hardboiled egg into each individual container. Unlike me, he totally loves eggs and enjoys them every which way. So there’s an idea for meal prepping this meal for you. Also, because the skillet is already made, it would be a good option for busy mornings because frying an egg would only take a few minutes. It would probably even be ready in the time it took to microwave the breakfast skillet for you to throw the egg on top of!
- 1 package bacon (no sugar added)
- 1 large white potato or 3 small/medium red potatoes, diced
- 1/2 white onion, diced
- 1 red pepper, diced
- 1 cup halved cherry tomatoes
- 2 large handfuls baby spinach
- 1 tablespoon fresh dill
- 1/2 tablespoon garlic powder
- Salt and pepper to taste
- Squeeze of 1/2 lemon
- In a large pan over medium heat, add bacon and let cook
- Remove bacon from skillet, leaving bacon fat and add in potatoes
- Once potatoes start softening, add in onion, pepper, dill, salt and pepper
- Let cook 3-4 minutes until peppers are tender
- Add bacon back in, stirring to combine
- Add cherry tomatoes and spinach
- Stir and allow spinach to slightly wilt and tomatoes to soften, adding juice of 1/2 lemon into skillet while stirring
- Remove from heat and serve!