Rise and shine! Our mouth-watering Cast Iron Breakfast Skillet is a great way to start the day. I’m talking a good old fashioned down home country breakfast with a whole lotta substance. Right from the start I knew this hearty skillet would quickly become a breakfast favorite in my house. What’s not to love about bacon, eggs and cheesy hash browns? It’s all the best breakfast staples in one dish! Cast iron adds that little something special to the presentation but really any large skillet will work in a pinch. It’s amazing how satisfying a few simple ingredients and a one pan meal can be! I love cooking breakfast. But I love cooking EASY breakfasts even more!

Here’s all you’ll need: bacon, onion, hash browns, eggs, cheddar cheese, salt and pepper.

Chop up the bacon and add it to a large skillet. Cook over medium heat until bacon starts to crisp up slightly. Cast iron skillets are a great additional to your cooking arsenal because it offers an even heating area for cooking no matter what you’re cooking on. That means you can toss this baby on a grill (say if you’re tailgating) or even a campfire. They’re also naturally nonstick (if seasoned correctly) and are built to last a lifetime. But again a large skillet with a lid can be used to make this recipe as well.

Pork sausage would make a great swap in place of the bacon if you’re looking to mix it up a bit!

Once the bacon begins to crisp push it to the sides of the pan. Add the chopped onions to the center of the skillet. Continue to cook over medium heat until the onions are tender. A lot of people make the mistake of adding the onions too early. In this case the bacon needs a little bit of a head start. Drain the bacon grease reserving about a tablespoon of drippings in the pan.

Next stir in the hash browns. Cook, uncovered, over medium heat for for 10-12 minutes or until golden brown. Let the potatoes fry, without disturbing, until golden on the bottom (about 3-5minutes) and then flip. It’s perfectly fine to use metal utensils on cast iron because it’s a very resilient cooking surface. A thin metal spatula is easy to maneuver. (The exception to this is enameled cast iron; metal can scratch its porcelain coating).

Using the back of a spoon, create 8 deep, evenly spaced wells in the potato mixture. Break one egg into each indentation. Sprinkle with salt and pepper to taste. Of course you can adjust the number of eggs depending on the size of your crowd.

Cover the skillet and cook on medium low heat for about 10-15 minutes or until the eggs are set. The cooking time will depend on how done you like your eggs so take a quick peek under the lid to see how far along they are a few times during cooking. No lid for your skillet? No problem! Simply cover the breakfast skillet with aluminum foil to keep the heat in.

And now the final touch! Sprinkle a little cheese on top of the hash browns. Let stand until the cheese is melted. Cast iron holds heat for a long period of time so you won’t have to worry about your breakfast getting cold. Serve with coffee, juice and toast and you’ll have a bunch of happy campers! Enjoy!!

And don’t put that skillet away just yet. You’re gonna need it again for our Skillet Potato Rolls.

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