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


  1. Preheat the oven to 400 degrees.

  2. Dice potato, red peppers and onion and place into a mixing bowl.

  3. Add 1 tbsp avocado oil, sea salt, black pepper and herbs de provence and mix well to evenly coat.

  4. 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.

  5. 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.

  6. Return the skillets to the oven for 8-10 minutes, or until the eggs are set.

  7. Remove from the oven and place handle covers on the skillets for serving. Add avocado, hot sauce, cilantro or other topping as desired.