Where my cast-iron skillet fans at? I bought my first 10 inch cast-iron pan last year, and it’s easily my most prized cook ware. Fortunately, wedding gift cards to Target have meant getting my hands on all the Lodge cast-iron! I’ve been eyeing mini skillets for over a year, which is silly because they are just about 10 dollars a piece. What was I waiting for? Anyway, I have them now! And I’m ready to make all the things. First on my list: egg and potato breakfast skillets.
I work a lot of Saturdays during the fall, making Sunday the one day of the week to totally unwind. This past Sunday, was one of those days that was relaxing from the moment we woke up until the minute our heads touched our pillows. Waking up a bit later than intended, we got the day started off on a savory note by breaking in our mini cast irons. The recipe of choice? Herbed potato and red pepper breakfast skillets. Eggs, potatoes, peppers and seasonings, oh my!
I’m a big (read: huge) fan of “one pot/pan” wonders, so using one small dish to cook both my eggs and potatoes is a win in my book. I’m so excited to experiment with more recipes in these personal sized skillets!
To make the breakfast skillets:
Start off by dicing up potato, red bell pepper, and sweet onion and tossing them with oil, sea salt, black pepper and herbs de provence. Divide the potato mixture between the to mini skillets and bake in the oven for 20 minutes. Remove the skillets from the oven and crack one or two eggs into each skillet before returning the skillets to the oven for 10 minutes. Once the eggs are set, the skillets are ready to serve immediately.
Note: though cast iron is usually preseasoned, I find it helpful to rub my new cast-irons with avocado oil and heating them in the oven for 10-15 minutes. This helped to prevent the potato and eggs from sticking to the skillet. Trust me, the 10 minute it takes to do this, is worth the time saved when it comes to cleaning the skillets.
Anyway, keep on scrolling for the delicious recipe so you can get (egg) cracking!
Herbed Potato and Red Pepper Breakfast Skillet
Perfect savory dish for your weekend mornings, requiring just 30 minutes.
- 1 large red or russet potato
- 1 red bell pepper
- 1/2 cup diced white or yellow onion
- 4 eggs
- 1 tbsp avocado or olive oil
- herbs de provence
- black pepper
- sea salt
- cilantro optional
- avocado optional
Preheat the oven to 400 degrees.
Dice potato, red peppers and onion and place into a mixing bowl.
Add 1 tbsp avocado oil, sea salt, black pepper and herbs de provence and mix well to evenly coat.
Divide the potato mixture between the pre-seasoned skillets (spray or rub with extra oil, if not seasoned well). Then place the skillets into the oven. Bake for 20 minutes.
Remove the skillets from the oven and add 1 or 2 eggs to the skillet. You can either scramble them first or you can just add them to the skillet as is. I prefer to crack them straight into the skillet for an over-medium egg.
Return the skillets to the oven for 8-10 minutes, or until the eggs are set.
Remove from the oven and place handle covers on the skillets for serving. Add avocado, hot sauce, cilantro or other topping as desired.