Roasted Potato and Egg Skillet


Roasted heirloom potato and egg skillet with chopped bacon, onions, and fresh herbs makes an easy oven-roasted breakfast. Breakfast is my favorite meal of the day, followed by dessert in close second. I’m always looking for ways to avoid doing lots of dishes, so I have found different inspirations to bake my breakfast all in one skillet. Doing the dishes is overrated, and I still am not lucky enough to have a dishwasher in my 1926 apartment, whose kitchen is sadly not updated. Alas, I have found ways around this troubling situation, and my roasted potato and egg skillet is a delicious creation borne out of necessity (and a hatred of sudsy dishes).


Heirloom and fingerling potatoes have beautiful color and are more tender than their larger varieties. They impress on the plate and make an ordinary breakfast of eggs and potatoes look extraordinary. Once the colorful bouquet of potatoes was fork tender and the bacon crisp, I added a fresh sprinkling of rosemary before cracking 3 large eggs into the cast-iron skillet.


After baking for a little while longer the whites were cooked medium and the golden yolks kept a soft wobbly center- perfect for dipping the crunchy heirloom potatoes. If I had cooked all the parts on the stove-top I would’ve had to use a pan for the bacon, another for the potatoes, and yet another for the eggs. This roasted heirloom potato and egg skillet is easy, delicious, and a one-skillet wonder.

      i-love-breakfast Roasted Heirloom Potato and Egg Skillet 6-8 small heirloom potatoes, scrubbed and diced 2-3 strips bacon chopped ½ onion diced One sprig rosemary diced 3 eggs Parsley and chives for garnish Salt and pepper to taste

Preheat the oven to 350. Dice the potatoes, bacon, and onions. Place in a cast-iron skillet and season with salt and pepper to taste. I chose not to add olive oil or butter because the fat from the bacon would give the potatoes and onions grease for roasting. You can choose to add some oil or butter if you like, but I don’t think it is necessary. Roast in the oven for 10-15 minutes. Take out of the oven to likely mix the ingredients and coat everything in the bacon fat. Continue to roast in the oven for 10-15 more minutes or until the potatoes are fork tender.

bacon-potato-and-onion roasted-onions-potatoes-and-bacon

While the potatoes, bacon, and onions are roasting finely chop the rosemary. When they are cooked through sprinkle the rosemary in the skillet and stir. Create 3 little pockets for the eggs. Crack the eggs into the pockets and put back in the oven for 8-10 minutes.


Leave the eggs in the oven a little longer if you prefer a firmer yolk. Remove the potato and egg skillet and sprinkle with chopped parsley and chives. Breakfast is served!

Baked Eggs and Kale

For breakfast today I made baked kale with sausage and eggs. After gorging in Tampa this weekend on steak and cake, it’s time I got some nice greens in my life. I felt inspired to cook something delicious, and since I hate doing the dishes I decided to bake for breakfast again.

              Sausage and Red Onions     Cheese and Egg

     Tossing Salad

I used maybe 2 ounces of crumbled fresh sausage in a slightly oiled Cast Iron Skilletdone with a small amount of olive oil on a paper towel. I chopped just 2 tablespoons of red onion and added it to the cast iron skillet. I baked the sausage and onions for maybe 8 minutes or so at 350F.  The grease from the sausage was enough to lightly coat the fresh torn kale without making it too fattening with sauces or oils. The first time I made this I added salt and pepper but found it made the overall dish too salty. Usually when I bake kale I find it to be salty, maybe it’s just the veggie itself or the cheese? This time I didn’t add any and it was perfect. I created little nests in the kale in which to crack the 3 eggs. To top it off I freshly grated Parmesan cheese over the kale and eggs- maybe ¼ cup total. I baked it in the oven at 350F for 10 minutes and served with whole wheat toast. The breakfast was amazing, healthy, and filling!

        Baked Kale and Eggs

The kale got crisped up in the oven, and although it did shrink in size, it’s nothing like spinach that gets teeny tiny and flimsy. The kale holds its shape and is hearty with tons of nutritious goodness. You could use all egg whites, crumbled bacon instead of sausage, and probably add an abundance of other yummy veggies. I was in a hurry and was getting slowly hangry. The massive bag of kale I bought from Publix is 2 pounds! I can’t wait to experiment more with this savory green.

Kale in the morning!

Baked Eggs and Kale for two

1 teaspoon olive oil

2-3 ounces crumbled sausage or bacon

2 tablespoons chopped red onions

2-3 cups torn kale

3-5 eggs

Salt and pepper (optional)

¼ cup freshly grated parmesan cheese

Preheat the oven to 350F. Coat the cast iron skillet with the olive oil. Bake the crumbled sausage and onions for 7-8 minutes. Toss the kale in the pan. Create little nests for the eggs in the kale, this will look prettier than just cracking eggs over the kale. Shave parmesan cheese on top (cheddar or little globs of goat cheese would work well too!). Bake for 10-12 minutes (longer if you like your eggs well cooked). Eat baked eggs and kale with some whole wheat toast or side of fruit for a healthy breakfast that will start your day off right!

Breakfast Pizza

Breakfast pizzas have to be one of the easiest things to make in the morning. They require no dishes (yay!!!) and you can pop them in the oven and continue to get ready for the day. I recently bought these Joseph’s flax, oat bran, and wheat pitas from Publix that were BOGO, so I have A LOT of them. I have been using the pitas to make mini-pizzas for dinner, breakfast pizzas, and for my sandwiches. 

      Baked Breakfast      Breakfast Pizza

For a breakfast pizza, I preheat my oven to 350F before I start prepping. I put some aluminum foil on a baking sheet and lightly sprayed it with non-stick spray. I’m not sure this is necessary, but I didn’t want them to stick. I laid the pitas on the surface and lightly spread ricotta cheese on top for my base. I have used refried beans as a base for a Mexican breakfast pizza before, but I would also recommend using cream cheese, tomato sauce, hummus, or pesto as a base spread. You can really get creative here and use whatever you have available in your refrigerator. I pressed some spinach leaves on top of the ricotta and sprinkled some cheese on top. Then you crack an egg directly into the middle of the pita. Add some cracked black pepper and sea salt with another sprinkle of your favorite cheese (I used a blend of cheddar and jack cheeses I already had on hand). Gently slide the pan into the oven (remember there is a liquid egg on top!).

      Joseph's Pita Bread      Breakfast Pizza Before

Assembling these pizzas can take 5 minutes max, but you can also get creative and add an array of toppings. I pulled my pizzas out of the oven after 12 minutes. You will be able to instantly tell if the egg whites are cooked through enough or not. If they aren’t done enough keep them in the oven for another few minutes. I topped them off with some torn cilantro leaves and Maldon Sea Salt. I think diced red onions or sliced scallions could have also been a nice touch. I cooked some sausage while the pizzas baked since my boyfriend loves bacon or sausage in the morning, but you could add some pre-cooked bacon slices crumbled up or other proteins.

Breakfast Pizza (per person)

1 store-bought pita or flatbread

¼ ricotta cheese spread evenly on top, or more to your preference

¼ shredded cheese plus 1 tablespoon to sprinkle on top of the egg

1 egg

10 spinach leaves

Torn cilantro leaves

Salt and Pepper

Spread ricotta or your preferred sauce on top of the pita. Press spinach leaves on top. Sprinkle ¼ of the cheese. Crack the egg in the middle and top with salt and pepper and the remaining tablespoon of shredded cheese. Bake at 350F for 12-15 minutes.


Recommended sauces: refried beans, ricotta, cream cheese, hummus, tomato sauce, pesto, etc.

Recommended toppings: Broccoli, peppers, onions, spinach, olives, arugula, basil, asparagus, sun-dried tomatoes, fresh tomatoes, red onions, scallions, capers, and so on, and so forth. Get creative!!!

Recommended combinations:

Greek: hummus + feta + olives + tomatoes + egg + sprinkle oregano

Mexican: refried beans + Mexican blend of cheese + tomatoes+ egg + cilantro + red onions

Italian: tomato sauce (or pesto) + mozzarella + spinach + egg + torn basil leaves

Classic: cream cheese + cheddar + crumbled bacon + egg + fresh arugula