Egg and Potato Breakfast Skillet overhead shot in cast iron pan

I love eating eggs for breakfast. They are by far my most favorite thing to eat for breakfast and it’s great that they good for you too! I usually eat just plain ol’ scrambled eggs on some low-carb toast with salsa on top. I wanted to change up my normal breakfast routine last week and decided to make myself this yummy breakfast skillet!

It is very simple to make. Just take one potato and saute it in a cast iron skillet with some oil and onion, peppers, and spinach. After the veggies are cooked, add in some diced potato and break two eggs on top and continue cooking until the eggs are set. If desired, you can also sprinkle some cheese on top for extra deliciousness!

Egg and Potato Breakfast Skillet on a white plate

Some tips before you get started:

  • If you are following a paleo or Whole30 diet, then leave out the cheese in this recipe.
  • Feel free to swap out veggies for whatever you have in your fridge! Mushrooms, broccoli, asparagus, etc. would all work well in this recipe.
  • Be sure to cook the potato in the microwave first. The rest of the recipe doesn’t require as much time as the potato needs to cook through so cooking it for a few minutes first is important.
  • If your eggs seem still too undercooked when the rest of the skillet is done cooking, you can stick the pan under the broiler for a minute or so, but watch carefully if you want a runnier egg yolk!
  • I find this recipe to make enough for two servings. If you are really hungry, you can make it one serving or also serve toast on the side to stretch it to two servings. Feel free to cut out an egg or only use half of the potato if you want to cut some fat/calories!

Egg and Potato Breakfast Skillet in a cast iron pan

Egg and Potato Breakfast Skillet overhead shot in cast iron pan
Yield: 1-2 servings

Egg and Potato Breakfast Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Egg and Potato Breakfast Skillet - This simple and nutritious breakfast skillet is made with potatoes, onions and peppers, spinach, and eggs! Whole30-friendly too!


  • 1 small russet potato
  • 1 tablespoon olive oil
  • 1/2 cup finely diced yellow onion
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced green bell pepper
  • 1 1/2 cups fresh baby spinach
  • salt and pepper to taste
  • 2 large eggs
  • 1/4 cup shredded cheddar cheese


  1. Clean the potato and poke some holes around the potato with a fork. Cook in the microwave for about 4-5 minutes until cooked. Peel away the skin and dice the cooked potato into small bite-size pieces. Set aside.
  2. In a cast iron skillet (I used a 6-inch skillet), heat the olive oil over medium high heat. Add the onion and saute for 2 minutes. Stir in the peppers. Sprinkle with some salt. Saute the veggies for about 5 minutes, stirring often with a spatula.
  3. Add the spinach in with the rest of the veggies and continue cooking for another 2-3 minutes until wilted. Gently stir in the potato with the veggies, being careful not to let the pieces break up too much. Stir to combine the potato with the veggies. Add salt and pepper to taste.
  4. Create two wells in the potato and veggie mixture. Carefully drop an egg into each well. Lower heat to medium low. If desired, sprinkle the cheese on top. Let the skillet continue cooking until the eggs are set, about 4-5 minutes or so. If desired, you can also place the skillet under the broiler for a minute or so if the egg is not setting fast enough, just watch carefully to avoid letting the yolk overcook. Serve as is or with toast.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 298Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 200mgSodium: 341mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 13g
Egg and Potato Breakfast Skillet