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Farmers Breakfast Skillet

Kick start your morning with this oh-so-cheesy Farmers Breakfast Skillet. In it, hash browns, bell peppers and onion are cooked in bacon drippings for a pop of smoky flavor. Add eggs, ham and cheese and you’ve got a winning combination every single time.

Farmers Breakfast Skillet

Easy Farmers Breakfast Skillet Recipe

What exactly is a breakfast skillet? It’s a downhome way to make a hearty meal usually consisting of hash brown potatoes and any variety of vegetables. In the case of this recipe, it’s all held together with scrambled eggs. Breakfast skillets can be made on the stovetop or the oven. You can enjoy this recipe at any meal, it makes a delicious supper, too. It’s good for the soul kind of food. How to make Farmers Breakfast Skillet with ham: (Scroll down for full printable recipe.)

  • Potatoes – Shredded refrigerated hash browns. You could use frozen hash browns but they should be thawed and squeezed to remove excess liquid.
  • Meat – Classic bacon and cubed ham or cooked and crumbled breakfast sausage.
  • Vegetables – Green onions, red bell pepper and green bell pepper.
  • Eggs – 12 large eggs or the equivalent of 12 egg whites. You could also use half of each 6 whole eggs and 6 egg whites.
  • Liquid – Half and half or heavy cream.
  • Cheese – Shredded cheddar cheese, colby jack cheese or pepper jack cheese.
  • Seasoned salt and black pepper.
Farmers Breakfast Skillet

How to Make the Best Farmers Breakfast Skillet Recipe

  • Kitchen tools you’ll need a Farmers Breakfast Skillet: One 10 or 12 inch skillet, cheese grater, medium bowl, sharp knife and cutting board, measuring cups and spoons.
  • Do I have to use a cast iron skillet for cooking Southern style hash browns? While cast iron skillet cooking is ideal for this recipe, you can also use any oven safe skillet to make it. The point is, use a skillet that can go from the stovetop to the oven without having to transfer to a baking dish.
  • Can I use sausage or bacon in place of ham? Yes, you could. You could also adapt the recipe using andouille sausage or omit the protein altogether, if preferred.
  • What potato is best for cooking in a cast iron skillet? You can cook any type of potato in a cast iron skillet but the cooking time may vary depending on the starch content. This recipe uses refrigerated hash browns for a timesaver but you could also use Russet potatoes in this recipe.
  • What vegetables are best for breakfast skillets? This recipe uses onion and bell peppers for color and flavor. You could also add mushrooms, zucchini, squash or any other vegetable that you enjoy.
  • Can I use less eggs for my breakfast skillet recipe? Yes, if you need a smaller amount all of the ingredients including the amount of eggs can be adjusted.
  • This breakfast skillet meal can be enjoyed anytime of day. Breakfast, brunch, lunch or supper.
  • Store leftover Farmers Breakfast Skillet chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a nonstick skillet over medium heat.
Farmers Breakfast Skillet

What Ingredients Can be Used in a Southern Breakfast Skillet

This breakfast skillet is super versatile in the sense you can adjust the ingredients to what you have on hand or to your personal taste.

  • For example, ham is a given after the holidays when I have extra on hand, but cooked sausage would also work. You could also use crumbled bacon or cubed steak pieces.
  • Chorizo sausage or smoked sausage.
  • Feel free to change up the type of cheese that you use. For a bit of a kick, use pepper jack cheese and for a milder finish colby jack or muenster.
  • If you’d like to try your hand at homemade sausage checkout my recipe for Homemade Breakfast Sausage.
Farmers Breakfast Skillet

More Easy Breakfast Recipes to Make

Use your cast iron skillet to make these favorite recipes.

Farmers Breakfast Skillet

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Helpful Kitchen Items:

Farmers Breakfast Skillet

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: breakfast-recipes, farmers-breakfast-skillet
Servings: 12 servings
Calories: 271kcal
Author: Melissa Sperka


  • 1/2 lb bacon
  • 1 20 oz package refrigerated shredded hash browns
  • 4 medium green onion sliced
  • 1/2 medium red bell pepper diced
  • 1/2 medium green bell pepper diced
  • 8 oz cubed ham or cooked sausage
  • 12 large eggs OR the equivalent of egg whites OR 6 whole eggs and 6 egg whites
  • 1/2 cup half & half or heavy cream
  • 1 1/2 cup shredded cheese your preference
  • seasoned salt and black pepper to taste


  • Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan.
  • Add the green onion and sliced bell peppers to the drippings. Reserve some of the green onion for garnishing.
  • Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.
  • Add the shredded hash brown potatoes to the pan. Cook for 6-8 minutes, stirring periodically until lightly browned and heated through. Season with a sprinkle of seasoned salt and black pepper.
  • Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham over the hash browns.
  • Top with 1/2 of the shredded cheese. Reserve some bacon for garnishing.
  • Whip the eggs or egg whites with the half and half or cream. Season lightly with seasoned salt and black pepper. Pour on top. Sprinkle with the remaining shredded cheese.
  • Transfer to the oven and bake for 15-20 minutes or until the eggs are set.
  • Garnish with reserved green onion and bacon crumbles, then serve immediately.


Serving: 1serving | Calories: 271kcal | Carbohydrates: 11g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 568mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Oooohhhhmmmmyyyy. Thank you for sharing this with the world. Love all the flavors. Very filling.

  2. 5 stars
    Can this recipe be made in a 9×13 pan? I want to take it to a breakfast pitch in. I made it at home as directed and it was delicious!

  3. 4 stars
    This is delish although I altered a bit using
    8 eggs as my hubby doesn’t like leftovers (I know, I know…🤔)
    Even with less eggs it took about 25 mins to cook (& I like my eggs soft)
    Anyone else experience this?

  4. 5 stars
    This was excellent! I made this for my husband’s birthday breakfast and it was a hit. The only change I made was I added a bottom crust (pre-made Pillsbury) to give it another layer of texture/flavor. It doesn’t NEED that at all though….it really is excellent just as the original recipe.

  5. Melissa- I am eager to try this but only have a 10 inch skillet. What kind of reductions would I need to do to make it work? Thanks Linda

    1. H Linda, no worries at all a 10-inch skillet will work. You may need to add to the cooking time so adjust in 5 minute increments or until the potatoes are fork tender.

  6. 5 stars
    I forgot to leave a rating on my first comment, so here I am again lol.. I had to give it five stars!!

  7. Hey Melissa! Just wanted to say I love the recipe and my mom does too! Its even good for leftovers microwaved. I am picky about the recipes that I choose, but this one is fantastic! Great Job! It is DELICIOUS.

    1. The doneness of the eggs, is completely subjective as to how you personally like them. Every person on earth likes them slightly differently. To another runny eggs are perfect.

  8. Any tips on getting the eggs to set? Is it okay for the middle to be jiggly? I don’t want to over cook it either! Thanks for the recipe 🙂

      1. I know this is an old post , but I don’t see the adjustment from 12 to 8 servings. However, if you did want to do this it is obvious that that the proportion of hashbrowns would be 2/3 as you are making 8/12 (reduces to 2/3) of the whole recipe. You would also need to reduce the amount of red and green pepper to 2/3 (2/3 of 1/2 = 1/3). Simple elementary school arithmetic.,

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