Cast-Iron Breakfast Skillet Recipe – Loaded

The breakfast of champions, my Loaded Cast-Iron Breakfast Skillet includes hash browns, eggs, peppers, mushrooms, sundried tomatoes, olives, and cheese! 

Any day is a good day for this hearty breakfast skillet recipe. Full of all things good for you, this breakfast recipe is impressive enough for guests, yet simple enough for beginner cooks.

My master taste tester husband has given this recipe his seal of approval and two thumbs up. More of a cross between a frittata and quiche, this dish is foolproof, and a perfect way to enjoy a classic one-skillet breakfast! It’s also versatile enough to serve at breakfast, lunch, or even a light dinner. 

Using frozen hash browns saves time and aggravation without compromising the tastiness of this dish.  And, the unexpected addition of sundried tomatoes and black olives make this breakfast casserole nothing less than extraordinary.

How to care for a cast-iron skillet:

If my Cast-Iron Breakfast Skillet is the breakfast of champions, cast iron skillets are the workhorses of pots and pans. I have had mine for over 30 years, and it was my mother’s before that. By following just a few simple tips, your skillet will last a lifetime:

1. Wash your cast iron skillet by hand with a nylon dish scrubby or sponge. Never put it in the dishwasher. It’s okay to use a small amount of dishwashing liquid. If the food is really stuck, add some water to the pan and simmer for a few minutes before washing. 
2. Dry your skillet thoroughly and use a paper towel to wipe it down with a very light layer of vegetable oil. (I use peanut oil.) Too much oil will form a sticky residue.
3. Cooking in and using your cast iron skillet regularly is the best way to keep your pan looking and performing well.

If your skillet needs to be re-seasoned, check out these easy tips by Lodge: How to Season a Cast Iron Skillet. 

How to make this recipe:

Preheat oven to 350 degrees F.

Place a cast iron or non-stick oven-safe skillet over medium heat. Add oil, bell pepper, onion, and mushrooms and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 30 seconds. 

Pour in the hash browns and ½ teaspoon of salt and stir to combine with the bell pepper and mushrooms. Spread out the hash browns in an even layer.  Add another tablespoon of oil and cook 5-7 minutes without stirring. 

Use a pancake turner and carefully turn the hash browns over. Press down if necessary to form an even layer. Cook another 4-6 minutes without stirring or until the hash browns are a golden brown. Remove from the heat and set aside.

While the hash browns cook, combine the eggs, olives, sun-dried tomatoes, pepper, ½ teaspoon of salt, pepper, and shredded cheese in a bowl and whisk to combine.

Pour the egg mixture evenly over the hash brown layer in the skillet.

Bake for 9-10 minutes or until the eggs are set. 

Cut into wedges and serve immediately.

More cast iron skillet recipes: 

Need some inspiration for more recipes you can cook in your cast iron skillet? Check out these popular posts:

• Easy Southern Sweet Potato Hash
• Ultimate Reverse Sear Ribeye Steak
• Easy Orange Cinnamon Rolls
• Simple Crispy Roast Chicken
• Filet Mignon with Blue Cheese Crust, and 
• Traditional Southern-Style Cornbread

Cast Iron Breakfast Skillet Recipe

Sharon Rigsby

The breakfast of champions, my Loaded Cast Iron Breakfast Skillet includes hash browns, eggs, peppers, mushrooms, sun-dried tomatoes, olives, and cheese! 

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Breakfast, Dinner, Lunch

Cuisine American

Servings 6 servings

Calories 233 kcal

Ingredients

  

1x2x3x

• ▢ 3 cups frozen shredded hash browns
• ▢ 3 tablespoon vegetable oil divided
• ▢ 1 green bell pepper small, chopped and seeded
• ▢ 1 onion finely chopped
• ▢ 1 garlic clove finely chopped
• ▢ 4 oz mushrooms sliced
• ▢ 1 teaspoon kosher salt divided
• ▢ ¼ cup ripe black olives sliced
• ▢ ¼ cup sun-dried tomatoes in oil drained and chopped
• ▢ 6 large eggs lightly whisked
• ▢ ¼ teaspoon ground black pepper
• ▢ 4 oz mozzarella cheese shredded

Instructions

 

• Preheat oven to 350 degrees F.
• Place a cast iron or non-stick oven-safe skillet over medium heat. Add oil, bell pepper, onion, and mushrooms and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
• Pour in the hash browns and ½ teaspoon of salt and stir to combine with the bell pepper and mushrooms. Spread out the hash browns in an even layer. Add another tablespoon of oil and cook 5-7 minutes without stirring.
• Use a pancake turner and carefully turn the hash browns over. Press down if necessary, to form an even layer. Cook another 4-6 minutes without stirring or until the hash browns are a golden brown. Remove from the heat and set aside.
• While the hash browns cook, combine the eggs, olives, sun-dried tomatoes, pepper, ½ teaspoon of salt, pepper, and shredded cheese in a bowl and whisk to combine.
• Pour the egg mixture evenly over the hash brown layer in the skillet.
• Bake for 9-10 minutes or until the eggs are set.
• Cut into wedges and serve immediately.

Nutrition

Calories: 233kcalCarbohydrates: 23gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 164mgSodium: 488mgPotassium: 553mgFiber: 3gSugar: 2gVitamin A: 370IUVitamin C: 31.1mgCalcium: 43mgIron: 2.1mg

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