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    Home » Recipes » Breakfast

    Cowboy Breakfast Skillet

    by Mindy Boyd · Published: Jul 18, 2025 · Updated: Jul 18, 2025

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    ⏲️ 20 minutes mins
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    Start your day with this hearty Cowboy Breakfast Skillet featuring crispy bacon, tender potatoes, fluffy scrambled eggs, and melty cheese all in one satisfying and hearty breakfast dish. Ready in about 20 minutes, it’s a great way to fuel up for a busy morning or a lazy weekend brunch.

    Close up of the finished Cowboy Breakfast Skillet in a skillet.

    I love a good breakfast skillet, and anything with cowboy in the name! I make a Cowboy Coffee Cake and I’m super excited to whip up some Peanut Butter Cowboy Cookies soon. There’s also cowboy breakfast casserole, pasta salad, beans, stew, and even pie. I’ll definitely be making some of those in the future.

    Overhead shot of the finished Cowboy Breakfast Skillet in the frying pan.
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    Jump to:
    • Why You’ll Love This Recipe
    • Ingredient Photo
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions (with photos)
    • Additional Add-Ins
    • Storage and Reheating
    • Frequently Asked Questions
    • Try These Easy Breakfast Recipes Next!
    • Cowboy Breakfast Skillet Recipe

    Why You’ll Love This Recipe

    • It’s a satisfying breakfast made with simple, everyday ingredients.
    • There’s almost no prep, so it comes together in about 20 minutes making it perfect for busy mornings.
    • The recipe serves four people, but you can easily scale it up or down to feed the whole family, no matter the size, in about the same amount of time.

    Ingredient Photo

    All of the ingredients needed to make the Cowboy Breakfast Skillet recipe.

    Ingredient Notes and Substitutions

    • Bacon: I usually use thick center-cut bacon, but ground sausage or even pre-cooked sausage work great too. If you’re using sausage, about 2 ounces per person is a good rule of thumb.
    • Potatoes: I use frozen potatoes with chopped onion, green, and red bell pepper already added (also called O’Brien Potatoes). How easy is that?! You can also use refrigerated diced potatoes or shredded frozen or refrigerated hash browns, just cook them according to the package directions before adding the eggs.
    • Eggs: Use your favorite eggs—whether regular, organic, or free-range. You can also use the equivalent amount of egg whites or an egg substitute if you prefer.
    • Cheese: We like cheddar cheese for this, but any kind will work. In the photos for this post, I used freshly grated cheese because that’s what I had on hand. Most of the time, I use pre-shredded for convenience even though freshly grated melts and looks better.
    • Oil: I use a little canola oil, but you can use your favorite oil or even a bit of bacon grease for extra flavor.
    • Seasoning: We keep it simple with just a little salt and black pepper.

    Step-By-Step Instructions (with photos)

    See recipe card below for complete directions with amounts.

    The browned potatoes in a skillet.

    Step 1: Heat the oil in a large nonstick skillet over medium heat. Add the potatoes and cook until heated through and starting to turn golden brown, about 12–15 minutes.

    The bacon on a plastic cutting board after it's been cut into smaller pieces.

    Step 2: While the potatoes are cooking, fry the bacon in a separate pan. Transfer it to a paper towel-lined plate and let it cool enough to handle, then cut or crumble it into pieces.

    The eight eggs whisked together in a glass bowl.

    Step 3: In a medium bowl, whisk together the eggs, salt, and pepper.

    The potatoes, eggs, and bacon mixed together in the skillet after it's been cooked.

    Step 4: Pour the eggs into the skillet with the potatoes, add the crumbled bacon and cook, stirring frequently, about 2–4 minutes or until the eggs are just set.

    Additional Add-Ins

    This breakfast skillet is easy and satisfying just the way it is, but if you’re looking for ideas to switch it up, here are some of our favorite add-ins and toppings.

    • Spinach or kale: 1 to 1 1/2 cups fresh, roughly chopped (it cooks down)
    • Tomatoes: 1 medium tomato, diced (or 1/3 cup sun-dried tomatoes, chopped)
    • Jalapeños/green chiles: 1 small jalapeño (seeded if you want less heat) or 1/4 cup canned green chiles

    Optional Toppings

    • Avocado: 1 medium, sliced or diced
    • Salsa or hot sauce: to taste
    • Fresh herbs: 2 tablespoons chopped (parsley, chives, or cilantro)

    Storage and Reheating

    • While this breakfast skillet is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
    • To reheat, simply warm it in the microwave in short intervals, stirring in between, until heated through.
    Side shot of the cooked Cowboy Breakfast Skillet in a skillet on a wooden board.

    Frequently Asked Questions

    Can this be made ahead if time?

    Technically yes, you can make it ahead and reheat it later. However, it’s definitely best fresh, since the texture of the eggs is better right after cooking.

    Can I use fresh potatoes instead of frozen?

    Yes! Just dice them small so they cook faster. You’ll want to par-cook them in the skillet first, which may take extra time compared to frozen potatoes.

    What kind of skillet is best for this recipe?

    A large nonstick or well-seasoned cast iron skillet works best. Nonstick makes cleanup easy, while cast iron gives a nice crisp to the potatoes.

    Can I make this low-carb or keto-friendly?

    Yes! Swap the potatoes for cauliflower or diced turnips to lower the carb count while still keeping it hearty.

    Can I add more eggs?

    Definitely. If you’re feeding more people or want it more protein-packed, you can add an extra 2-4 eggs without needing to adjust much else.

    Try These Easy Breakfast Recipes Next!

    The feature image of the whole baked casserole in a white ceramic baking dish.

    Bisquick Sausage Breakfast Casserole

    A delicious harmony of flavors perfect for any morning!

    The whole Chocolate Chip Baked Oatmeal Recipe in a glass casserole dish with a floral tea towel to the right of it.

    Chocolate Chip Baked Oatmeal

    Start your day right with this filling breakfast that is packed with healthy whole grains.

    Close up shot of one serving of cheese eggs on a white plate.

    Copycat Waffle House Cheese Eggs

    Cheese and eggs are cooked in melted butter and the end results is cheesy eggs that are so delicious! 

    Feature image of a very close up shot of the finished dish.

    Cowboy Breakfast Skillet Recipe

    Mindy Boyd
    Start your day with this hearty Cowboy Breakfast Skillet featuring crispy bacon, tender potatoes, fluffy scrambled eggs, and melty cheese all in one satisfying and hearty breakfast dish. Ready in about 20 minutes, it’s a great way to fuel up for a busy morning or a lazy weekend brunch.
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    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 58 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Brunch, Main dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1/4 cup canola oil
    • 4 cups frozen potatoes with onions and peppers
    • 8 strips bacon
    • 8 eggs
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 1/3 cup shredded cheese
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    Instructions
     

    • Heat the oil in a large nonstick skillet over medium heat. Add the potatoes and cook until heated through and starting to turn golden brown, about 12–15 minutes.
      1/4 cup canola oil, 4 cups frozen potatoes with onions and peppers
    • While the potatoes are cooking, fry the bacon in a separate pan. Transfer it to a paper towel-lined plate and let it cool enough to handle, then cut or crumble it into pieces.
      8 strips bacon
    • In a medium bowl, whisk together the eggs, salt, and pepper. Pour the eggs into the skillet with the potatoes, add the crumbled bacon and cook, stirring frequently, until the eggs are just set, about 2–4 minutes.
      8 eggs, 1/2 tsp salt, 1/4 tsp black pepper
    • Top with cheese, then let it sit for a minute or two until the cheese melts a little.
      1 1/3 cup shredded cheese

    Notes

    This recipe uses 2 eggs, 2 strips of bacon, 1 cup of potatoes, and 1/3 cup of cheese per person, so it’s easy to modify to feed as many people as you’d like.
     
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See ingredient notes and substitutions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Serving: 1/4th of the recipe | Calories: 609kcal | Carbohydrates: 39g | Protein: 29g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 965mg | Potassium: 830mg | Fiber: 3g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 4mg
    Tried this recipe?Let us know how it was with a comment below.

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    Every recipe on this blog is tested in my own kitchen and written by me, Mindy. I occasionally use AI tools to help with things like editing or brainstorming, but the cooking, photography, and storytelling are all mine.

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