Gluten Free Cowboy Skillet Breakfast

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

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Gluten Free Cowboy Skillet Breakfast
Gluten Free Cowboy Skillet Breakfast Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 595 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
Nutrition Facts
Gluten Free Cowboy Skillet Breakfast Recipe
Amount Per Serving
Calories 595 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 18g 90%
Cholesterol 326mg 109%
Sodium 673mg 28%
Potassium 927mg 26%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 30g 60%
Vitamin A 22.4%
Vitamin C 25.6%
Calcium 47.9%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Cheese Eggs Gluten-Free Gluten-Free Recipes Hash Browns Salsa Sour Cream Tex Mex
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  1. Carol Carriveau
    March 15, 2017

    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!

    1. Carol Kicinski
      March 16, 2017

      You’re welcome Carol! Enjoy!
      xo,
      Carol

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