This easy gluten-free breakfast skillet is made with crispy potatoes, bacon, eggs, and spinach cooked together in one pan. It is a simple, savory one-pan breakfast that comes together quickly and works well for busy mornings or weekend brunch. From start to finish, this bacon, egg, and potato skillet is ready in about 20 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten-free breakfast skillet is a savory, one-pan meal made with eggs, potatoes, bacon, spinach, and cheese. It’s cooked entirely on the stovetop in a cast-iron skillet and uses budget-friendly ingredients. It works well for quick breakfasts, brunch, or feeding a family with minimal prep and cleanup.
My kids are big bacon lovers. It adds incredible flavor to your meals, and it is a great way to camouflage veggies. I was able to load up healthy, fresh spinach into this recipe, and I got zero complaints. It is the magic of bacon.
You can customize the ingredients based on the vegetables you have in your refrigerator. If you enjoy skillet breakfast recipes, try this Butternut Squash Breakfast Skillet.
Take your typical breakfast potatoes to a whole new level! If you love breakfast as much as we do, try all of my delicious gluten-free breakfast recipes. If you love savory breakfast recipes, this Gluten-Free Tomato Galette is also amazing. Here are more savory gluten-free breakfast ideas.
This breakfast casserole fed a crowd for Easter brunch. It was enjoyed by everyone!
susie P., facebook comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Hash Browns – I like Alexia hash browns, which are gluten free. There are other brands of frozen hash browns; be sure to read the ingredient labels.
- Spinach – I recommend using fresh spinach. If you use frozen, please thaw and squeeze out the extra moisture.
- Eggs – Large eggs are best.
- Bacon – You can use any flavor, such as smoked or applewood.
- Cheese – I tested this recipe using cheddar cheese because the flavor works so well with bacon.
How to Make an Egg and Potato Breakfast Skillet:
Step 1: Add the onion and chopped bacon to a large 12″ cast-iron skillet. Cook for 2-3 minutes until the onions are soft. (Cook longer if you want your bacon crispy.)
Step 2: Add the hash browns and chopped spinach. Mix well and cook until the hashbrowns are slightly golden. You can use freshly grated potatoes or frozen hashbrowns, as I did. If you are using fresh potatoes, be sure to pat them dry with paper towels before placing them in the pan.
HINT: Stir frequently so everything cooks evenly!
Step 3: Break eggs into the hashbrown mixture.
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Step 4: Sprinkle your favorite cheese over the eggs. I used a Mexican blend of cheeses.
Step 5: Cook for 5 minutes, then place the cast-iron skillet under a broiler. This will cook the top of the eggs and brown the cheese. The broiling time will vary depending on whether you like runny or hard-cooked eggs.
👀 Sandi Says: You must use a cast-iron pan to broil the eggs and potatoes to use the broiler. A regular skillet is not designed to handle the high heat of broiling. If you do not have a cast-iron skillet, cover the skillet and allow the eggs to cook through.
Enjoy! You can top this breakfast hash skillet with salsa, sour cream, or anything you like!
Need more gluten-free breakfast ideas? I have a ton! If you want more skillet recipes, here are 20+ gluten-free skillet recipes for breakfast, dinner, and dessert!
Vary the flavors of this breakfast hash with these ingredients!
- Use sweet potatoes instead of regular potatoes
- Sausage or ham
- Add different veggies like mushrooms or zucchini
- Make them spicy by adding green chiles!
Frequently Asked Questions:
To make this recipe ahead, brown the onions and bacon in the oil. Add the frozen hash browns and spinach. Wrap the (cooled!) cast-iron skillet with plastic wrap and put it in the refrigerator. It will stay uncooked for up to 2 days.
Store leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
You can freeze leftovers. I like to put leftovers into Souper Cubes, which help you freeze in individual portions. Thaw in the microwave oven.
More Gluten-Free Breakfast Ideas:
If you are looking for more breakfast recipe inspiration, I have several great gluten-free breakfast recipes. My kids love these breakfast recipes with eggs:
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Egg Potato Breakfast Skillet
Equipment
Ingredients
- 6 large eggs
- 4 cups frozen hash browns
- ⅓ cup onions
- 8 ounces chopped raw bacon
- 2 cups fresh spinach
- ½ cup cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large cast-iron skillet, add the diced 1/3 cup onions and 8 ounces chopped raw bacon. Cook 2-3 minutes until the onions are soft. (Cook longer if you want your bacon crispy.)
- Add 4 cups frozen hash browns and chopped 2 cups fresh spinach. Mix well and cook until the hashbrowns are slightly golden. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon ground black pepper over the mixture and stir.
- Break 6 large eggs over the hashbrown mixture.
- Sprinkle 1/2 cup cheddar cheese over the eggs. I used a Mexican blend of cheeses.
- Cook for 5 minutes then place the cast-iron skillet under a broiler. This will cook the top of the eggs and brown the cheese. The broiling time will vary depending on if you like runny eggs or hard-cooked eggs.
- Important – You must use a cast iron pan to broil the eggs and potatoes. A regular skillet is not designed to handle the heat of broiling. If you don't have a cast-iron skillet, cover the skillet and allow the eggs to cook through.
- Serve hot.
Notes
- You can use freshly grated potatoes instead of frozen but be sure to squeeze out the extra liquid with paper towels.
- I used cheddar, but you can use any flavor cheese you like.
- You can use any combination of ingredients and mix-ins. Sausage, mushrooms, etc. are all tasty in this recipe.
- This breakfast skillet will keep fresh up to 3 days in the refrigerator. Store in an air-tight container.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I am looking for a breakfast casserole for a crowd that I can assemble ahead and bake in the oven for Easter brunch. Would this work?
Hi Terry, This would be a great casserole to make ahead.