If you are looking for a gluten free breakfast that uses just a few simple ingredients, you need to try this savory bacon, egg, and potato skillet! You can make this easy breakfast in about 15 minutes.
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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.
This cast iron egg skillet is popular, and if you have mini cast iron skillets, you can let your family customize the fillings in their egg skillets! It is a win-win. 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.
Why this cast iron skillet breakfast is our favorite breakfast:
- All you need are 5 ingredients. They are all simple ingredients, and you can mix and match your flavor fillings or use the ones I used.
- You can load in some green vegetables like spinach. Bacon will camouflage the flavor beautifully!
- This is a great budget recipe and will feed a large family!
- You can make this breakfast potatoes skillet recipe ahead!
This breakfast casserole fed a crowd for Easter brunch. It was enjoyed by everyone!
susie P., facebook comment
Allergen Information:
This homemade restaurant-style breakfast skillet is gluten-free, nut-free, soy-free, and oat-free. You can make this dairy-free if you use vegan cheese like VioLife or Daiya brands.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Hash browns – I like the Alexia brand, which is 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 – Size large is best.
- Bacon – You can use any flavor, such as smoked, applewood, etc.
How to make an egg and potato 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 hashbrowns 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 the moisture out with paper towels before putting them into the pan.
HINT: Stir frequently so everything cooks evenly!
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Step 3: Break eggs into the hashbrown mixture.
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. 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.
Need more gluten free breakfast ideas? I have a ton!
Enjoy! You can top this with salsa, sour cream, or anything you like! This delicious bacon egg potato skillet will keep fresh for up to 3 days in the refrigerator. Store in an airtight container!
Try these yummy flavor ideas!
- Use sweet potatoes instead of regular potatoes
- Sausage or ham
- Add different veggies like mushrooms or zucchini
- Make them spicy by adding green chiles!
How to make this breakfast ahead of time:
To make this recipe ahead, brown the onions and bacon in the oil. Add the frozen hashbrowns 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.
More Gluten Free Breakfast Ideas:
- Easy Gluten Free Oatmeal Pancakes
- Gluten Free Breakfast Sandwiches
- Savory Gluten Free Frittata
- Kid-Friendly Egg Muffin Cups
Love This Recipe?
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
Ingredients
Equipment
Method
- 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.
Nutrition
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.
Nutritional 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.
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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.