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.
- 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 divided
- 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.
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