Fully Loaded Breakfast Skillet with Sausage, Bacon & Veggies

Your New Favorite Morning Feast is Sizzling in Just One Skillet

Hey friends, Jackson here from Food Meld. Let’s talk about the best part of waking up. And no, it’s not just the coffee—though I’ll never say no to a good cup. I’m talking about that first, incredible bite of a breakfast that feels like a warm hug for your soul. We’re making a Fully Loaded Breakfast Skillet today, and trust me, this isn’t just another recipe. This is your new weekend superhero, your brunch showstopper, and the answer to every “what’s for breakfast?” question you’ll have for the foreseeable future.

Imagine this: crispy, golden potatoes sizzling in the rendered fat from smoky bacon. Savory sausage links, chopped up and mingling with sweet onions and vibrant red bell peppers. Then, we crack fresh eggs right into little wells, letting them cook until the whites are set but the yolks are still gloriously runny. And because we’re going all in, we blanket the whole beautiful mess with a layer of melted, sharp cheddar cheese that pulls apart in the most satisfying way.

The best part? We’re doing this all in one skillet. That means maximum flavor and minimum cleanup. I live for recipes like this—bold, comforting, and impossible to mess up. Whether you’re feeding a hungry crowd, meal-prepping like a champ, or just treating yourself to a seriously awesome morning, this skillet has your back. So, grab your favorite cast iron, and let’s turn a regular morning into a flavor party you won’t forget.

The Campfire Skillet That Started It All

This recipe takes me right back to my grandpa’s fishing trips. We’d wake up at the crack of dawn by the lake, the air crisp and the water still as glass. He’d stoke the campfire and pull out this massive, well-seasoned cast iron skillet that had seen more breakfasts than I could count. The ritual was everything. The sizzle of bacon hitting the hot pan was our alarm clock, and the smell would weave through the pine trees, pulling everyone from their tents.

He never measured a thing—just a handful of this, a pinch of that. I’d watch, mesmerized, as he built layer upon layer of flavor in that single skillet. He taught me that the secret wasn’t a fancy technique; it was cooking with feeling and feeding the people you love. That first bite, eaten off a paper plate with a slightly bent fork while sitting on a log, was pure magic. It tasted of adventure, simplicity, and togetherness. This recipe is my tribute to those mornings—a little more refined for the home kitchen, but with every bit of that same hearty, soul-warming spirit.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to build this epic skillet. I’ve included some of my favorite chef insights and swaps so you can make this dish your own. Don’t be shy—cooking is all about playing with your food!

• 8–12 strips of bacon, cut into 1-inch pieces: This is our flavor foundation. We’re rendering the fat first to cook our potatoes in, which is a total game-changer for taste. Chef’s Tip: For a different twist, try using thick-cut applewood smoked bacon or even peppered bacon!
• 40 oz refrigerated diced potatoes or 6–7 cups frozen hash browns: The ultimate time-saver! Using pre-diced potatoes means we skip all the peeling and chopping. Substitution: Got leftover baked potatoes? Dice them up with the skin on for an incredible, rustic texture.
• 1 cup sweet onion, diced (optional): They add a subtle sweetness that balances the saltiness of the meats. Insight: If you’re not an onion fan, you can leave them out, but they really do build a great flavor base.
• 1 cup red bell pepper, diced (optional): I love the color and slight crunch they bring. Substitution: Feel free to use green bell pepper, poblano for a mild kick, or even a jalapeño if you like it spicy!
• 16–20 sausage links, cooked and chopped: I’m using classic breakfast links for ease, but this is where you can get creative. Chef’s Tip: Pre-cook the sausages while the bacon is rendering to save time. A little char on them is a good thing!
• Salt and pepper to taste: Our simple but essential flavor enhancers. Remember, the bacon and sausage are already salty, so taste before you add more!
• 8 eggs: The glorious crown jewels of our skillet. We want them fresh and at room temperature for more even cooking.
• 2 cups shredded cheddar cheese (or your favorite blend): The melty, gooey glue that holds this masterpiece together. Substitution: Pepper jack for spice, Monterey Jack for mellowness, or a smoky gouda would be phenomenal.
• Optional Toppings: This is your finishing flair! Chopped green onions, a dash of hot sauce, creamy avocado slices, or even a dollop of sour cream.

Let’s Build the Ultimate Breakfast Skillet, Step-by-Step

Alright, team, fire up the stove! This is where the magic happens. Follow these steps, and you’ll have a perfect skillet every single time. I’m sharing all my little hacks along the way.

1. Cook the Bacon: Place your large cast iron skillet over medium heat. Add your bacon pieces and cook them, stirring occasionally, until they’re nice and crispy. This usually takes about 6-8 minutes. Chef’s Hack: Don’t rush this! Rendering the fat slowly gives us more of that liquid gold to cook our potatoes in and prevents the bacon from burning. Once crisp, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave all that beautiful bacon fat in the skillet!
2. Crisp the Potatoes: Carefully add your diced potatoes to the hot bacon fat. Spread them out in an even layer and let them cook without moving for about 4-5 minutes. This allows them to get a golden-brown crust on one side. Then, give them a good stir and continue cooking for another 10-12 minutes, stirring every few minutes, until they’re tender and crispy all over. Chef’s Insight: Patience is key here. A good crisp on the potatoes gives the whole dish an amazing texture.
3. Sauté the Veggies: Now, toss in your diced onion and red bell pepper. Sauté them with the potatoes for 2-3 minutes, just until they’ve softened and become fragrant. The onions will turn a little translucent. Chef’s Hack: If things are looking a little dry, add a tablespoon of butter or olive oil here. We want everything to be happily sizzling, not sticking.
4. Bring the Band Back Together: It’s reunion time! Stir the cooked sausage and the crispy bacon back into the skillet. Mix everything together so the meats and veggies are evenly distributed. Now, give it a taste! This is when you’ll season with salt and pepper. Remember, go easy on the salt because of the bacon and sausage.
5. Create the Egg Wells: Using the back of a spoon, create 8 small wells or divots in the potato mixture. Make sure they’re spaced out evenly. Crack one egg directly into each well. Chef’s Pro-Tip: Crack each egg into a small bowl first, then slide it into the well. This prevents any rogue shell pieces from ending up in your masterpiece and ensures you don’t break a yolk accidentally.
6. Cook the Eggs to Perfection: Reduce the heat to medium-low. Cover the skillet with a lid (or a large baking sheet if you don’t have a lid). This traps the steam and cooks the eggs from the top down. Let them cook for 5-7 minutes. For runny yolks, aim for 5 minutes. For fully set yolks, go for 7-8. Commentary: I’m a runny yolk guy myself—that golden sauce mixing with the potatoes is everything.
7. The Cheesy Finale: Once the eggs are cooked to your liking, take the skillet off the heat. Immediately sprinkle the shredded cheese evenly over the entire skillet. Put the lid back on for just a minute—the residual heat will melt the cheese into a perfect, gooey blanket.

How to Serve This Skillet of Glory

Presentation is part of the fun! I love bringing the cast iron skillet straight to the table—it keeps everything hot and just looks so darn impressive. Have your toppings ready in little bowls so everyone can customize their own plate.

Grab a big spatula and serve up generous portions, making sure everyone gets a little bit of everything: those crispy potatoes, savory meat, and a perfect cheesy egg. A final sprinkle of fresh chopped green onions not only adds a pop of color but also a fresh, sharp contrast to the rich flavors. A few dashes of your favorite hot sauce or a side of creamy avocado slices takes it to the next level. This is a stand-alone feast, but if you want to go all out, serve it with some buttered toast or fresh fruit on the side to round out the meal.

Mix It Up! 5 Creative Twists on the Classic

Once you’ve mastered the base recipe, the world is your breakfast oyster! Here are a few of my favorite ways to mix things up and keep it exciting.

• Southwest Fiesta: Swap the sausage for seasoned ground beef or chorizo. Add a can of drained black beans and a cup of corn kernels with the peppers. Use pepper jack cheese and top with fresh cilantro and a squeeze of lime.
• Veggie Lover’s Delight: Skip the bacon and sausage. Use olive oil to cook the potatoes and load up with mushrooms, zucchini, and spinach (add the spinach at the very end to wilt). The rich eggs and cheese make it feel indulgent.
• “Everything Bagel” Skillet: This one is so fun! After adding the cheese, sprinkle a generous amount of everything bagel seasoning over the top. Serve with a side of cream cheese for dolloping—trust me on this.
• Mediterranean Twist: Use chopped-up lamb sausage or skip the meat and use olive oil. Stir in sun-dried tomatoes and kalamata olives with the veggies. Swap cheddar for crumbled feta cheese and top with fresh oregano or dill.
• Leftover BBQ Skillet: Got leftover pulled pork or brisket? Chop it up and use it instead of the sausage and bacon. A little bit of your favorite BBQ sauce stirred into the potatoes adds an incredible sweet and smoky dimension.

Jackson’s Kitchen Notes & Stories

This recipe has evolved so much since those campfire days. I’ve probably made it a hundred different ways. One time, I was testing it for a friend who was visiting and I accidentally used way too much hot sauce in the mix. We powered through it with tears in our eyes and a gallon of milk, and now he requests the “five-alarm fire” version every time he comes over. It just goes to show that even the “mistakes” can become new favorites.

My biggest piece of advice? Make this recipe your own. Don’t have a bell pepper? Use what’s in your fridge. Want to try a different cheese? Go for it! The spirit of Food Meld is all about that “what if we tried this?” energy. This skillet is your canvas—paint a delicious breakfast masterpiece.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you nail it on the first try.

Q: My potatoes are burning before they get crispy! What am I doing wrong?
A: This usually means your heat is too high. We’re aiming for medium heat to render the bacon fat and cook the potatoes. If they’re browning too fast, just reduce the heat a bit. Cooking potatoes to perfection takes a little patience—let them develop that crust slowly.

Q: Can I make this breakfast skillet ahead of time?
A: You can do most of the work ahead! Cook the bacon, sausage, and potato/veggie mixture completely. Let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, reheat the mixture in the skillet, create your wells, add the eggs, and finish as directed. The eggs are always best cooked fresh.

Q: My eggs are still runny on top after 7 minutes. Help!
A: No worries! If the whites are still a little translucent, your lid might not be trapping steam effectively. Try adding a tablespoon of water to the side of the hot skillet right before you put the lid on. The steam will help set the tops of the eggs faster.

Q: I don’t have a cast iron skillet. Can I use something else?
A: Absolutely! Any large, oven-safe skillet will work. If your skillet isn’t oven-safe and the eggs need a little more help, you can pop the whole skillet under the broiler for a minute or two at the end to set the eggs and melt the cheese. Just keep a very close eye on it!

Nutritional Information (Approximate)

I’m all about balance and enjoying the foods you love. This is a hearty, protein-packed breakfast designed to fuel your day. Here’s a rough breakdown per serving (based on 8 servings), but remember, this can vary based on the specific ingredients and brands you use.

• Calories: ~520
• Protein: 23g (Eggs and meat make this a powerhouse for staying full!)
• Carbohydrates: 28g (Mostly from the energy-giving potatoes and veggies)
• Fat: 36g (This includes the healthy fats from the eggs and the saturated fats from the meat and cheese. It’s a indulgent dish, so enjoy it as part of a balanced diet!)

To lighten it up, you can use turkey bacon and chicken sausage, reduce the amount of cheese, or load up on more vegetables like mushrooms and spinach. But sometimes, you just need a classic, fully-loaded version, and that’s perfectly okay, too!

Let’s Keep the Conversation Going!

And there you have it, friends—my go-to Fully Loaded Breakfast Skillet. It’s more than just a recipe; it’s a feeling. It’s about gathering around the table, sharing good food and great stories, and starting your day with a serious win.

I hope this recipe brings as much joy to your kitchen as it has to mine. I’d love to see your creations! Tag me on social @FoodMeld and show me your skillets. Did you add a crazy twist? Did your family go crazy for it? That’s my favorite part. Until next time, keep your skillets hot and your flavor bold. Let’s cook something awesome together soon!