If you’re looking for the ultimate breakfast/brunch inspo, then this recipe is for you! I was inspired to come up with this dish after watching one of my friend’s stories on Instagram – she went to the most adorable brunch spot where she ate a delicious looking skillet brunch, and I knew I just had to recreate an at-home version
This meal is overall very simple to make, and you probably already have most of the ingredients in your fridge already. The trickiest part about this meal is getting your breakfast potatoes just right if you’re making them from scratch; if not, you can take the easy short cut and buy frozen breakfast potatoes.
Recipe Down Below!
- 1 large potato (or 1 serving of frozen breakfast potatoes
- 2 large eggs
- 1-2 Jalapeno
- 6-8 Pearl Onions (Or 1/4 regular white onion-diced)
- 6-8 Cherry Tomatoes (or 1/4 regular tomato dice)
- 1/4 cup of shredded cheddar cheese
- 1/4 cup of milk
- Salt or Seasoned Salt
- Black Pepper
- Chili Powder
- Garlic Powder
- (Optional – your favorite BBQ Rub)
- Olive Oil
- Sliced Oranges & Strawberries for garnish
- Fresh Parsley for garnish
Kitchen Items Needed:
- 8 inch cast iron skillet
- Air fryer or Oven
- If using cherry tomatoes and pearl onions, slice each in half. If using regular tomatoes and onions, just slice/dice to your liking
- If using a regular potato, cut up into small cubes
- Slice up your jalapenos
- For the potatoes, start by boiling your cubed potatoes in a pot for about 4-5 minutes or until potatoes are starting to get soft but still holds their shape.
- After Boiling, remove from water, pat potatoes dry and coat with 1 teaspoon of olive oil. (if you’re using store bought breakfast potatoes, then just skip the first 2 steps and just coat potatoes with olive oil)
- After coating with olive oil, lightly coat your potatoes with your dry seasonings (salt, black pepper, garlic powder, chili powder, paprika, optional- a dash of BBQ rub) then finish off in the oven at 400 for about 15 minutes or in an air fryer at 375 for 15 minutes. Once they are finished, set aside.
- In comes our skillet. Heat up about 1 teaspoon of butter on medium/high in the skillet, then add in your onions and sauté for about 3-4 minutes. While you are sautéing your onions, add in a dash of salt and pepper.
- Then add in your sliced jalapenos and sauté for about another 2-3 minutes
- Next, lower your heat to a medium, then add in your potatoes you set aside from earlier, and then your tomatoes and mix the contents of your skillet all together.
- Once the potato, onion, tomato, jalapeno mixture is done cooking in your cast iron, turn off heat and set aside.
- Time to focus on our eggs. Crack 2 eggs in a bowl, add in a 1/4 cup of milk and a dash of salt and pepper, mix together, and pour in regular frying pan. You’re going to make scrambled eggs, but only cook until about 90% done. You want your finished scrambled egg product to still hold some sort of shape, but to be a little runny because it’s going to cook the rest of the way in the oven.
- Pour your scrambled eggs on top of your skillet, then sprinkle your 1/4 cup of shredded cheese on top.
- Turn your oven to broil on low and place skillet inside to cook for another 5 minutes or until cheese is completely melted
- Remove from oven and let cool. Garnish skillet with your sliced fresh fruit and top with some fresh parsley, then it’s ready to eat.
- Feel free to pair this breakfast/brunch dish with a Mimosa, cheers!
The best part about this dish is that you can add whatever vegetables to your liking! I personally used jalapenos, onions, and tomatoes; feel free to add bell peppers, spinach, or even your favorite breakfast meats – like sausage and bacon!