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Nothing beats waking up to the smell of bacon in the morning. This country breakfast skillet not only has thick-cut bacon, but also tender potatoes and flavorful peppers. Not to mention, the four sunny side up eggs because no breakfast is complete without eggs.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings


  • ¾ pound thick-cut bacon, cut into 1-inch pieces
  • 1 cup red potatoes, diced
  • ½ cup green peppers, chopped
  • Salt and pepper, to taste
  • 4 eggs
  • ¼ cup cheddar cheese, shredded
  • ¼ cup fresh parsley, chopped


  1. In a skillet over medium-high heat, cook the bacon until crispy. Reserve half of the oil in the skillet and discard or save the rest. Transfer the bacon to a paper towel lined plate.

  2. To the skillet with the bacon grease, add the potatoes and peppers. Cook until potatoes are fork tender, about 15 minutes. Season with salt and pepper to taste.

  3. Transfer to the plate holding the bacon.
  4. Fry the eggs in the now empty skillet, just until the whites are set. Spoon the potato, pepper, and bacon mixture around the eggs, until heated through. Sprinkle on the cheese and allow to melt.

  5. Sprinkle with parsley to serve.