Gluten Free Cowboy Skillet Breakfast Recipe

by Carol Kicinski on March 12, 2017

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Gluten Free Cowboy Skillet Breakfast Recipe

Looking for a hearty, stick-to-your-ribs, ready-for-what-the-day-brings kind of breakfast? This gluten free cowboy skillet breakfast recipe is the answer!

It’s got everything you love about breakfast; eggs, potatoes, cheese, and bacon – all in one skillet. I am telling you – this is a revelation! I have made weekend breakfast for more years than I would like to say and the thing is, by the time I’m done cooking and then washing all the pots and pan, I’m exhausted. Here, there is no separate egg pan, bacon pan, potato pan. Nope – it’s all in one! Gotta love that.

After eating this, I am fueled up and ready. I feel like I could go rustle up some cattle!

Recipe Notes – I use nitrate-free bacon but whatever you use, make sure it is gluten free. I also use cage free eggs (Nature’s Yoke). For the potatoes, if you want to buy refrigerated grated or shredded potatoes, go for it – that’s a convenience I can get behind, especially in the morning. But when it comes to cheese, it is much better to grate your own. The pre-grated just doesn’t melt properly, due to the additives.

Gluten Free Skillet breakfast fit for a cowboy

Gluten Free Cowboy Skillet Breakfast Recipe


6 slices nitrate-free bacon
4 cups grated russet potatoes (from about 4 large potatoes)
1 medium white or yellow onion, grated
Kosher or fine sea salt
Black pepper
6 large cage-free eggs
2 cups grated cheddar cheese
4 green onions, sliced
2 Fresno chilies, sliced
Salsa – to serve
Sour cream – to serve


Preheat the oven to 350 degrees.

Place the bacon in a cold, large cast iron skillet or other oven-safe skillet. Turn heat to medium and cook on the stovetop until the bacon is crispy, turning often. Remove the bacon and drain on paper towels. Add the potatoes and onions to the hot bacon grease, add a large pinch of both salt and pepper, and stir several times to mix well. Raise the heat to medium-high and cook until the potatoes start to brown on the bottom, about 6 minutes.

Whisk the eggs in a mixing bowl, add 1 cup of the cheese and a large pinch of salt and pepper, and stir to combine. Pour the egg mixture over the potatoes, sprinkle the remaining cheese on top, crumble the bacon on top, add the green onions and chilies, and bake for 10 minutes or until the eggs are set. Serve with salsa and sour cream, if desired.


A Gluten Free Cowboy Skillet Breakfast Recipe that serves 4 – 6

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Categories:    Breakfast & Brunch

{ 2 comments… read them below or add one }

Carol Carriveau March 15, 2017 at 11:00 am

This looks fabulous! Will not have the green onions and at least cut way back on chilies (do not like really spicy foods, not a cowgirl!!!) but otherwise anxious to try thank you for this stick-to-the-ribs recipe! Thank you!


Carol Kicinski March 16, 2017 at 3:09 pm

You’re welcome Carol! Enjoy!


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