Breakfast Skillet with Bacon, Potatoes & Herbs

Crispy bacon, golden potatoes, and fresh herbs come together in this hearty, one-pan breakfast—simple, satisfying, and perfect for a slow morning.

Ingredients:
8 ounces bacon rashers, chopped
1 pound fingerling potatoes, halved or sliced
1 cup Cremini mushrooms, sliced
2 tablespoons olive oil (as needed)
4–6 eggs
2 tablespoons fresh herbs (thyme, parsley, oregano), chopped
Sea salt and fresh cracked black pepper

Method:
1. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.

2. Add potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and tender, about 12–15 minutes. Add a drizzle of olive oil if needed. Stir in mushrooms and cook until softened and lightly browned, about 4–5 minutes.

3. Return bacon to the pan and toss to combine. Season with salt and pepper. Make small wells in the skillet mixture and crack eggs into each. Cover and cook until whites are set and yolks are cooked to your liking. Sprinkle with fresh herbs and serve immediately.