Kick start your morning with this oh-so-cheesy Farmers Breakfast Skillet. Hash browns, bell peppers and onion 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
I can’t think of this sort of hearty breakfast skillet without reminiscing about both of my Grandfathers. They were lifelong friends and neighbors. Each had a large amount of land that they took care of and farmed. They were part of the generation that had an incredibly strong work ethic and with children to take care of, they always did what was necessary to provide for their families. To start their day, neither would have left the house in the morning without a large country breakfast. Ever.
The menu would usually consist of sausage gravy and biscuits, eggs, bacon, country ham, fried potatoes, biscuits along with homemade jams and jellies. Or, any combination of the aforementioned. Often with a side of juicy tomatoes picked fresh from the garden and a pot of strong black coffee to wash it all down. This hearty breakfast skillet would have fit the bill nicely for them.
Weekend Breakfast Fare
While we love our home, we don’t have as much land as they did. That said, breakfast is just as important for my family. Since our weekday mornings are quite busy, breakfasts like this one would be most likely enjoyed on the weekend. It’s a fantastic time for conversation and reconnecting after going our own way all week.
Versatility Is Key
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 bacon alone. You can also change 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 checkout this recipe for Homemade Country Sausage from Bobbi’s Cozy Kitchen.
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Helpful Kitchen Items:
Farmers Breakfast Skillet
Ingredients
- 1/2 lb bacon
- 1 20 oz package refrigerated shredded hash browns
- 4 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
Instructions
- 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 & half or cream. Season lightly with seasoned salt and black pepper. Pour on top.
- Sprinkle with the remaining shredded cheese.
- Place into the oven and bake for 15-20 minutes or until the eggs are set.
- Garnish with reserved green onion and bacon crumbles.
Thomas says
November 23, 2015 at 11:54 amFor 8 servings what does 2/3 hashbrown mean and what does 1/3 red pepper and 1/3 green pepper mean?
Melissa says
November 23, 2015 at 12:01 pmI’m not seeing those amounts in my recipe so I’m sorry I can’t answer your question.
Thomas Smith says
November 29, 2015 at 12:30 pmIt does when u adjust the servings from 12 to 8.
James Morrissey says
December 6, 2018 at 3:49 pmI 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.,
Brigette Cranston says
February 18, 2017 at 4:31 pmAny 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 🙂
Melissa says
February 18, 2017 at 7:57 pmThe center should be set when gently shaken.
Chris says
September 15, 2018 at 11:57 amHad to leave in oven for 10min more than recipe suggested…eggs were still quite raw in the center.
Melissa says
September 15, 2018 at 12:29 pmThe 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.
Justin says
June 13, 2019 at 5:23 pmHey 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.
Melissa says
June 13, 2019 at 7:08 pmHi Justin, that makes me happy, thank you for such a sweet note!
[email protected] says
June 13, 2019 at 5:24 pmI forgot to leave a rating on my first comment, so here I am again lol.. I had to give it five stars!!
Melissa says
June 13, 2019 at 7:07 pmThanks so much!