Fleur de Lis

Fleur de Lis

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Friday, February 7, 2014

Individual Skillet Breakfasts



This delightful skillet breakfast has it ALL.  A base of hash brown potatoes, a nice layer of ham and onions, shredded cheddar cheese, and eggs. Oh my. I couldn't decide whether I wanted to hurry and eat it because it was so delicious or take my time and savor every bite because I didn't want it to end!

You'll need four 6 inch cast iron skillets.  And bacon grease. 

2 cups chopped ham
1/2 yellow onion, chopped
Frozen hash browns or freshly grated potatoes
2 cups shredded Cheddar cheese
8 eggs
salt and pepper

Preheat oven to 275 degrees. 

In a large skillet over medium high heat, add 1 T. bacon grease.  Add chopped ham and onions and cook, stirring occasionally, about 5 - 7 minutes until ham is browned and onions have softened.  Set aside.  


Place the four individual skillets on the stove top and over medium heat, add 1 t. bacon grease in each of the skillets and let melt.


Add the hash browns and let brown, about 5 - 7 minutes, stirring occasionally.


Next you will mix in 1/4 of the ham/onion mixture into each of the individual skillets.


Add 1/4 cup of cheese to each skillet.


Place the skillets into the oven until the cheese has melted.


Remove from oven and using the back of a spoon, make a small indention in the middle of each skillet's filling.


Break the eggs, two at a time, into a small bowl.  Carefully slide the eggs into the skillets.


Place the skillets into the oven under the broiler for 6 - 8 minutes until desired doneness.  The skillets will be very hot and the eggs will continue to cook for a few minutes after removing from the oven.  


Top with chopped parsley, salt and black pepper. Serve immediately.

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