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This Whole30 Breakfast Skillet is the perfect one-dish brunch! It's packed full of fresh veggies, herbs, eggs and bacon. Add it to your weekly rotation. #whole30 #cleaneating #farmsteadchic | www.farmsteadchic.com

Whole30 Breakfast Skillet

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Breakfast and Brunch
  • Method: Stovetop and Oven
  • Cuisine: American

Description

This Whole30 Breakfast Skillet is the perfect one-dish brunch! It’s packed full of fresh veggies, herbs, eggs and bacon. Add it to your weekly rotation.


Ingredients

  • 3 tbsp. avocado oil
  • 2 lbs. red potatoes (about 4-5 medium potatoes), washed and chopped into 1/2-inch cubes
  • 1 tsp. pink Himalayan sea salt
  • freshly cracked black pepper
  • 8 oz. chopped bacon
  • 1/2 medium yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. freshly chopped oregano
  • 4 large eggs
  • paprika (optional, for garnish)
  • scallions (optional, for garnish)

Instructions

  1. Preheat oven to 400F.
  2. Heat avocado oil over medium heat in cast iron skillet.
  3. Add potatoes. Sprinkle evenly with pink Himalayan sea salt and several turns on a pepper grinder.
  4. Cook 15 minutes, flipping constantly to avoid the potatoes sticking but also being careful not to smoosh them.
  5. Add bacon and onion.
  6. The liquid from the onion and bacon grease should be enough to keep everything from sticking. If necessary, add a little more avocado oil.
  7. Cook an additional 8-10 minutes. Make sure bacon is cooked through and potatoes can be easily pierced with a fork. Be careful not to let the potatoes burn.
  8. Add garlic and oregano. Cook two more minutes.
  9. Remove from heat.
  10. With a wooden spoon, carve out four shallow nests for the eggs. Crack the eggs into them.
  11. Place in the oven and bake until the egg whites are cooked through and the yolks are cooked to your liking.
  12. Sprinkle with additional salt, pepper and paprika and scallions.

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