Meat Lovers Breakfast Skillet
This Meat Lovers Breakfast Skillet is loaded with bacon, ham, chorizo, cheese, hash browns, and veggies! Prepare it the night before, refrigerate, then bake it up in the morning. The perfect savory breakfast for Father's Day, holidays, or get-togethers with family and friends.
- 1 lb Wright Brand Naturally Smoked Hickory Bacon, cut into 1-inch pieces + more whole bacon strips to serve.
- 6 oz ham, diced
- 6 oz cured chorizo, diced
- 1 cup yellow onion, diced
- 1 cup bell pepper, diced (I used red and green)
- 2 green onions, sliced
- 8 large eggs
- 1 cup milk (I used whole milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups frozen hash brown, unthawed
Heat the oven to 400°F.
In a large skillet cook the bacon on medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
In the same skillet add the ham and chorizo and cook for 3 - 4 minutes, or until lightly brown. Using a slotted spoon, transfer to a plate and reserve.
Add the onion, bell peppers, and green onion to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Add salt and black pepper. Stir in the cheese, frozen hash brown, the bacon, ham, chorizo and vegetables. Pour the mixture into the skillet. Cover skillet with foil.
Bake 40 to 45 minutes or the eggs are cooked through and set. Uncover and cook for 3- 5 minutes until lightly golden.
Serve immediately with more whole bacon strips, if desired.
Make the Meat Lovers Breakfast Skillet the night before. Store covered in the refrigerator and bake in the morning.
Adjust the quantity of each meat to your family's taste.
Add as many veggies as you like. Some delicious ideas: sliced mushrooms, asparagus, broccoli, chopped spinach, and cherry tomatoes.
You can also bake this recipe in a regular baking pan, just make sure to spray the pan with non-stick cooking spray before pouring the egg mixture. You can even divide the egg mixture into a muffin pan to make individual portions.
This is a great recipe if you are into meal prep. Prepare as indicated and cut into small portions for each day of the week.
Store in an airtight container and refrigerated for up to 5 days. Re-heat in the microwave for 20 -30 seconds when you're ready to eat!
Calories: 607kcal | Carbohydrates: 15g | Protein: 31g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 263mg | Sodium: 1470mg | Potassium: 545mg | Fiber: 1g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 21.3mg | Calcium: 281mg | Iron: 2.3mg