Saturday, March 23, 2013

Loaded Breakfast Skillet

I don't make a big breakfast every day. But two to three times per week, I like to get up and make a feast. One family favorite is skillet breakfasts. You see them at various breakfast cafes all the time. I brought home the tradition and everyone seems to love them. I have mini 6" cast iron skillets which makes it very convenient to serve. You can whip up a loaded breakfast skillet in under 15 minutes. Any or all of the ingredients are optional. If you don't like bacon, then skip it, or switch to sausage. The possibilities are endless and it is easy to make everyone happy with their personalized skillet breakfast. 

Gluten-Free Loaded Breakfast Skillet

2 eggs
2 strips of bacon
1/4 cup onion
1/2 cup mushrooms
1 jalapeno diced
2 TBSP butter

Now I had some Spicy Oven Roasted French Fries left over. You can see the recipe HERE. But you can use cooked hashbrowns instead if you wish. I cut up my Spicy Oven Roasted French Fries and heated them up in the skillet. 
Set aside. Then cook your bacon and set aside.
Next melt 2 TBSP butter in the skillet and add your onion, mushrooms and jalapeno. Cook them until they begin to brown. 
Stir in your potatoes you set aside. 
Top with Bacon. 
Fry your eggs, or scramble them or poach, cook however you like. Then add to the top and serve.