I could eat Potatoes and Eggs Skillet for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple.

There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when you cook it together.

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So, when I was thinking about what to post on my blog that doesn’t include any meat, and it’s not a bowl of greens, this came to mind. I make this dish often and enjoy it with a cup of tea or a morning coffee. 

It is one of those meals that are truly versatile and tasty, I don’t know who wouldn’t go for this combo. We absolutely love it so that’s why I make it at least once a week.

You do not have to use a skillet. This time I didn’t use it, but most of the time I do. The flavors are just so good when you use a skillet.

I guess it’s because of the heat that is spread around it, however, it’s not a must. I just wanted to let you all know.

RECIPES YOU MIGHT LIKE:

Mini Breakfast Quiche

Mini Sunday Brunch Casseroles

Meat Lovers Egg Muffins

Bacon Eggs and Cheese Croissant Sandwiches

The Best Cinnamon Rolls

If you decide to try this delicious and pretty easy Potatoes and Eggs Skillet please tag me on Instagram @sandraseasycooking so i can check out your creations. It is pretty versatile so use whatever veg you have on hand.

Now, let’s get to it. Happy Cooking!

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Yield: Serves 2

Potatoes and Eggs Skillet

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Easy dis any time of the day. I placed it in the International Cuisine because it is truly loved and made all over the world with their own twists.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1-2 tablespoon/s Olive Oil
• 2 medium Potato peeled and cubed (1 1/2 cup of frozen Diced Southern Hash Brown Potatoes could be used)
• 1/4 Yellow Onion diced
• 1/2 Bell Pepper (I used Red for the sweetness)
• Salt and Ground black pepper to taste Pinch or two of each
• 1/2 teaspoon Dried parsley
• 1/4 teaspoon Cayenne pepper or Chili flakes
• 2-3 Large Eggs + Pinch of salt

GARNISH:

• 1/2 teaspoon Za'atar
• Pinch of Sumac
• Fresh Parsley
• Fried Onions

Instructions

1. Wash, peel and dice potatoes. IF you are using frozen, just set aside for 10 minutes just to defrost a bit, but they do not have to be frozen all the way.
2. Heat a skillet or a pan and add oil.
3. Add potatoes to cook on a medium-high heat for 5-7 minutes, stirring to prevent from burning.
4. To the potatoes add diced bell pepper and onion, then stir. You may add a bit more oil if the potatoes are sticking to each other or on the bottom of the pan.
5. Season it with salt, pepper, dried parsley, and cayenne pepper. Keep stirring to combine and cook everything for 5 more minutes.
6. Break eggs, season with a pinch of salt, and with the spatula, try to separate potatoes underneath and allow the egg white to go all around without breaking egg yolk. You can mix eggs and pour it, over it, but sunny side up, eggs are wonderful like this. They cook, they are never overcooked.
7. After about a minute or two of trying to cook an egg white, turn the heat off, and cover the skillet or a pan and let it cook under the lid for about 2 minutes or until you are satisfied with the egg texture - soft or hard egg yolk.
8. Garnish the dish and enjoy.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 432Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 279mgSodium: 545mgCarbohydrates: 45gFiber: 5gSugar: 4gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

What better to start Holiday brunch than with breakfast casserole?!

I have made many times this amazing breakfast casserole with different types of bread and meats. It is always a bit different, but extremely comforting and delicious.

Therefore, when the cold weather knocks on our door, breakfast casseroles just warm your soul.  

It takes you around forty minutes from the beginning to the end. In addition, to make your life easier, you can even prepare it a day ahead.

I have been making this casserole for a couple of years, and usually, I would use Italian sausages or sliced breakfast links.

However, this year I thought to use organic turkey with Italian bread, and I must say that it was so delightful.

The best part is when you find leftovers. We all must agree that sometimes leftovers taste even better the next day.

Anyhow, I had a few scoops left for the next day. Mmhm! I just warmed it up and eat it.  I gotta say, it made a delightful brunch.

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If you are planning to bring it to the school Holiday party or brunch at your work, make one time before just to test and see if you like it. You might want to tweak it or add other or more ingredients.

As I said, I have been making this one for a couple of years, but I always make it a week before just to have everything right and ready before sharing.

Anyhow, I hope this breakfast casserole makes it to your table this holiday season.

Similar recipes you might like:

French Toast Casserole

Chorizo Chili Tater Tots Casserole

Baked Pasta with Chicken Casserole

Buttery Sweet Potato Casserole

Breakfast Brioche Bread Pudding

Easy Breakfast Strata

If you make it, please tag me on Instagram using @sandraseasycooking using hashtags #sandrasesycooking. Thank you so much in advance and Happy Holidays!

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Yield: Serves 8

Breakfast Casserole

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A perfect breakfast for holiday season or potlucks. We made this breakfast man times especially when we have guests over for a weekend. 

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp. Olive Oil
• 1/4 Onion chopped
• 1/2 Green Pepper diced
• 2 cups diced Southern Hash-Brown Potatoes
• 1 lb. Ground Turkey + 1 tbsp Olive Oil
• 1 tsp. Salt or to taste
• 2 tsp. Ground Black Pepper
• 1 tsp. Fennel Seeds roughly chopped
• 1 tsp. Italian Herb Mix
• 1/4 tsp. Chili Flakes
• 1/2 lb. Italian Bread cubed (French, toast, or baked biscuits could be used)
• 8 large Eggs mixed
• 2 cups Mild Cheddar Cheese shredded
• 1 tsp. Butter for greasing

Instructions

1. Preheat oven to 400F (200C)
2. Saute onion and green pepper for 2-3 minutes on medium-high temperature, then add diced potatoes. If the potato hash is frozen, slightly defrost. It doesn’t have to be completely defrosted, just enough to separate the cubes. Cook potatoes until they are golden, you may add more oil if you need it. When done, remove onto kitchen paper towel.
3. In the same skillet, add oil and turkey. Cook turkey until completely done, 5-6 minutes on medium-high temperature, then add seasoning and spices. Stir well, and taste to see if the turkey needs more seasoning.
4. After the turkey is complete, add back to the skillet Southern Hash-Brown Potatoes, and stir to combine potatoes and turkey together;
5. In a large bowl, add cubed bread and the bread doesn’t have to be perfectly cubed, just roughly bite-size pieces. Now, mix together with the bread Southern Hash-Brown Potatoes and the Turkey mixture, and add 1 cup of Cheddar cheese; Toss it, mix it all.
6. Mix eggs for a minute or two, until they are smooth in texture, add just a pinch of salt.
7. Grease with the butter larger, 2 Qt baking dish, and pour 1/2 of the egg mixture.
8. Add the bread, potatoes, turkey, and cheese mixture in the baking dish, and press so the bread could soak the eggs.
9. Pour the remaining egg mixture, press a bit more then add 1 more cup or more if you wish of Cheddar cheese.
10. Bake in the preheated oven for 20 minutes, and eat it hot!

Notes

You can add any bread that you like or have, I went with 2 days old Italian Bread. It is best if you use a bit stale, 2-3 days old bread. Last year I was making exactly the same but used homestyle biscuits, and it was very delicious. If you wish to use other cheese, Blend of Mexican cheeses works well, provolone, Pepper Jack, and Cheddar. You can totally be creative. In the case of meat, ground beef, ground pork, cooked and sliced breakfast links or Italian sausages without casing could be used as well. Refrigerate leftover casserole, and heat very well before serving. You can also make a day ahead and keep it in the fridge.

Did you make this recipe?

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Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

• Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
• Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
• Packed with nutrients and earthy flavor
• Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

• Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
• Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
• Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
• Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
• Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Fresh Additions:

• Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
• Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
• Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

• Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
• Caramelized onions – Layered on top for extra depth.
• Shaved Parmesan or feta – Sprinkled over the top before serving.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 450g (1 lb) baby potatoes, halved (water + salt)
• 225g (8 oz) baby bella mushrooms, sliced
• 100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
• ½ medium onion (about 70g), thinly sliced
• 2 cups (60g) chopped fresh kale, stems removed
• 2 tablespoon (30g) beef tallow, ghee, or neutral oil
• 1 tablespoon (15ml) olive oil, more if needed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley

Garnish:

• Chopped fresh parsley
• Chopped green onion

Instructions

Prep the Potatoes

1. Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
2. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
3. Drain and set aside.

Sauté the Veggies

1. In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
2. Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

1. In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
2. Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
3. Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

1. Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
2. Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

1. Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.
   

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest