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.
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Breakfast for dinner? Yaaaaaasssss! Breakfast for lunch? Sure! (I heart brunch.)
I love breakfast any time, really. It’s my favorite meal of the day.
My Lily (age 9) asked for eggs for dinner. Well, she knows our dinners almost always consist of a well-rounded meal complete with protein, veggies and plenty of nutrients, so she got this Whole30 Breakfast Skillet instead. Surprisingly, she gobbled it up without a fight.
This Whole30 Loaded Breakfast Skillet is made with a base of red potatoes with finely diced onions and chopped bacon. Spices like garlic and fresh oregano add plenty of flavor, and everything is topped with eggs cooked to your liking. (I like mine runny.)
Garnish with fresh oregano or scallions.
For other healthy breakfast options, try my Paleo and Whole30 Breakfast Casserole or Paleo and Whole30 BLT Breakfast Wraps.
Whole30 Breakfast Skillet
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
- Preheat oven to 400F.
- Heat avocado oil over medium heat in cast iron skillet.
- Add potatoes. Sprinkle evenly with pink Himalayan sea salt and several turns on a pepper grinder.
- Cook 15 minutes, flipping constantly to avoid the potatoes sticking but also being careful not to smoosh them.
- Add bacon and onion.
- The liquid from the onion and bacon grease should be enough to keep everything from sticking. If necessary, add a little more avocado oil.
- 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.
- Add garlic and oregano. Cook two more minutes.
- Remove from heat.
- With a wooden spoon, carve out four shallow nests for the eggs. Crack the eggs into them.
- Place in the oven and bake until the egg whites are cooked through and the yolks are cooked to your liking.
- Sprinkle with additional salt, pepper and paprika and scallions.
Don’t forget to Pin this Whole30 Breakfast Skillet for later!
If you’re new to the Whole30, be sure to check out my Ten Must-Have Whole30 Convenience Products and Ten Best Kitchen Gadgets for Your Whole30 posts.
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