Monday, July 4, 2011

Cast Iron Breakfast with Potatoes, Bacon and Cheese

There are so many things I love in my kitchen: rolling pins, whisks, graters, measuring cups and the list goes on and on.  So it is hard for me to pick just a few because they all play such pivotal roles in my kitchen.  My cast iron is treasured.  I love cooking with it.  It reminds me of using a "kitchen tool" that has been used for many, many years.  I feel a connection to all of the cooks from my past...Grandmothers, Great Grandmothers and on and on.

I will buy the worst looking cast iron at garage sales and flea markets and bring it home and restore it to it's natural beauty.  I will give it a beautiful black patina.  I give each of them the egg test.  If I can make an egg in it and not have it stick, then I have done my job.  This dish is the ultimate egg test because it combines eggs, cheese, potatoes and bacon.  

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I read an article that gave the easiest and simplest way to re-season your cast iron.  I used to slather it with Crisco and let it season in the oven for an hour and cool.  This took forever, heated up my house and did not always work the first time.  The new way is much easier.  They have you do it on the stove top.  I heat my skillet up, grab some tongs and a napkin, dip my napkin in the Crisco and melt it all over the inside of the pan, all while on the stove top.  I do this about 4 times and it's done.  My last two pans passed the fried egg test the first time.  

Skillet Breakfast with Potatoes, Bacon, and Cheese
The large skillet would feed 4-5 adults 

4-5 baked potatoes (a great way to use up leftovers)
1/2 sliced onion
1/2 sliced bell pepper (optional)
1/2 tsp. garlic salt
1 pound of Bacon..cooked and diced
2 cups of cheddar cheese 
6 eggs for the large skillet 
1/2 cup of cream or milk

1.  Preheat oven to 400 degrees and put skillets in the oven.  BEWARE, they will get very hot!

2.  Saute the onion, bell pepper and garlic for 3 minutes in butter. Add salt and pepper to taste.

3. Add eggs and milk to a small bowl and whisked together.

4.  Using a thick hot pad, remove skillet from oven and coat with butter. Layer your buttered skillet in this order:

Onion and bell pepper

5.  Bake for 15-20 minutes in a 400-degree oven.  The eggs should be puffy yet firm when touched.  See the picture below.  Serve immediately.  

...and after.

I think my family liked it!

I love how you can see the individual ingredients that create a wonderful flavor when eaten together.

Written by Sherron Watson


  1. Look at the shine of that seasoned skillet. Mine are only 3 weeks old, I hope I can get them lookin' like your soon enough. I think I'll follow the example of yours and make some of this goodness!

  2. Thanks for stopping by Apron Appeal. Yes, I love my cast iron when it gets that nice shine...Happy cooking with your new skillets!

  3. That is one gorgeous breakfast! I want to make that in my cast iron skillet now. Thanks for the tips on how to re-season it. :)

  4. I was going to make Emeril's breakfast casserole for Christmas morning, but forget that, I'm making THIS instead! It looks beautiful, and I share your love of cast iron skillets. Thanks for sharing.

  5. Thank you Ann and Spice Girl, you made my night with your kind comments!

  6. Are the newer preseasoned pans = to doing it yourself? My ex insited, cast iron is for "poor people". Kept my pan tossed him.

  7. That is funny Annonymous…that may have been the "old" way of thinking but they have made a resurgence in the cooking world today.

    I have had several of the preseasoned pans and they work great. They will also need to be re-seasoned once in a while. I periodically re-season mine whether they need it or not. The darker and thicker the glaze is, the less your food will stick.

    Have a fabulous day!

  8. Hi...I've been making this dish for years! We called it the poor man's omelete!! just do not use non-stick pans in that hot of an oven..Have a Great Day


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