Ham and Veggie Breakfast Skillet

Our family absolutely adores a hearty, flavorful breakfast, especially on those lazy weekend mornings or even for a quick “brinner” (breakfast for dinner) during a busy week. This Ham and Veggie Breakfast Skillet has become an absolute staple in our home. The first time I made it, I was just trying to use up some leftover holiday ham and a colorful array of bell peppers threatening to wilt in the fridge. Little did I know, I was about to create a breakfast masterpiece! The aroma alone had everyone migrating to the kitchen, and the vibrant colors made it look as good as it tasted. The kids, who can sometimes be picky about vegetables, devoured every last bite, especially loving the little pockets of melted cheese and the perfectly cooked eggs nestled amongst the savory ham and tender-crisp veggies. It’s wonderfully versatile, incredibly easy to clean up (one pan, hallelujah!), and fills the house with the most comforting, delicious smells. It’s the kind of recipe that feels both special and effortlessly simple, a true win-win for any home cook.

Why This Ham and Veggie Breakfast Skillet Will Become Your Go-To

Before we dive into the nitty-gritty of making this delightful dish, let’s talk about why it’s bound to become a favorite in your household, just like it has in mine. This isn’t just another breakfast recipe; it’s a solution, a time-saver, and a crowd-pleaser all rolled into one glorious skillet.

• Ultimate Versatility: This recipe is incredibly forgiving and adaptable. Don’t have bell peppers? Use mushrooms or spinach. No ham? Try cooked bacon, sausage, or even chorizo for a spicy kick. It’s a fantastic way to use up leftover cooked meats and vegetables, reducing food waste and saving you money.
• One-Pan Wonder: Who doesn’t love minimal cleanup? Everything cooks together in a single skillet, meaning fewer dishes to wash and more time to enjoy your delicious meal and the company of your loved ones. This is particularly a lifesaver on busy mornings or when you just don’t feel like facing a mountain of pots and pans.
• Nutrient-Packed Powerhouse: Loaded with protein from the ham and eggs, and packed with vitamins and fiber from the colorful array of vegetables, this breakfast skillet provides sustained energy to power you through your morning. It’s a balanced meal that tastes indulgent.
• Crowd-Pleasing Flavors: The combination of savory ham, sweet and tender vegetables, perfectly cooked eggs, and gooey melted cheese is universally appealing. It’s hearty enough for those with big appetites and flavorful enough to satisfy even the most discerning palates.
• Perfect for Any Meal: While it’s called a “breakfast” skillet, don’t let that limit you! This dish is fantastic for brunch, a satisfying lunch, or a quick and easy weeknight dinner. We often enjoy it as “brinner” when we’re craving something comforting and simple.
• Great for Meal Prep: You can chop your veggies and ham ahead of time, making assembly even quicker. It also reheats beautifully, making it a great option for grab-and-go breakfasts throughout the week.

The beauty of this skillet lies in its simplicity and the way the flavors meld together. The slight char on the vegetables, the saltiness of the ham, the richness of the eggs, and the creamy melt of the cheese create a symphony of tastes and textures that is truly irresistible.

Ingredients

Here’s what you’ll need to create this delicious and satisfying breakfast skillet:

• 1 tablespoon Olive Oil: Or butter; for sautéing the vegetables and preventing sticking.
• 1 medium Onion (about 1 cup diced): Yellow or white, provides a foundational aromatic flavor.
• 2 cloves Garlic (minced): Adds a pungent, savory depth. Adjust to your taste.
• 1 large Bell Pepper (any color, about 1 cup diced): Red, yellow, or orange peppers add sweetness and vibrant color. Green bell pepper can be used for a slightly more savory, less sweet note.
• 1 cup Diced Cooked Ham: A great way to use leftover ham. Ham steak or even thick-cut deli ham works well. Aim for ½-inch cubes.
• 2 medium Potatoes (about 2 cups diced): Russets, Yukon Golds, or red potatoes work well. Dice into ½-inch cubes for even cooking. Pre-cooking them slightly (microwaving or parboiling) can speed up skillet time.
• ½ teaspoon Smoked Paprika: Adds a lovely smoky flavor and color. Sweet paprika can be substituted.
• ¼ teaspoon Dried Thyme or Oregano: Or a pinch of both, for a subtle herbal note.
• Salt and Freshly Ground Black Pepper: To taste. Remember ham is already salty, so season judiciously.
• 4-6 Large Eggs: Depending on how many servings you need or how hungry you are.
• ½ cup Shredded Cheese: Cheddar, Monterey Jack, Colby, or a blend work beautifully.
• Optional Garnish: Chopped Fresh Parsley or Green Onions: For a touch of freshness and color.

Instructions

Follow these simple steps to breakfast perfection:

1. Prepare the Potatoes (Optional but Recommended for Speed): If using raw potatoes, you can parboil them for 5-7 minutes until slightly tender, or microwave diced potatoes in a covered, microwave-safe bowl with a tablespoon of water for 3-5 minutes until they just begin to soften. Drain well. This step ensures they cook through in the skillet without burning the other ingredients.
2. Sauté Aromatics & Peppers: Heat olive oil in a large (10-12 inch) oven-safe skillet, preferably cast iron, over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until the onions are translucent and the peppers are softened.
3. Add Garlic and Ham: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the diced cooked ham and cook for 2-3 minutes, allowing it to brown slightly and release its flavors.
4. Incorporate Potatoes & Seasonings: Add the diced potatoes (parboiled or raw) to the skillet. Stir in the smoked paprika, dried thyme (or oregano), salt, and pepper. Cook, stirring occasionally, for 8-12 minutes if using parboiled potatoes, or 15-20 minutes if using raw potatoes, until the potatoes are tender and nicely browned. Test a piece of potato for doneness.
5. Make Wells for Eggs: Once the vegetables and ham are cooked to your liking, use the back of a spoon to create 4-6 wells in the mixture.
6. Add Eggs: Carefully crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.
7. Cook Eggs & Melt Cheese: Reduce the heat to medium-low. Sprinkle the shredded cheese over the skillet, avoiding the egg yolks if you want them to remain bright. Cover the skillet with a lid (or a large baking sheet if you don’t have a lid) and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).
8. Broil for Golden Cheese (Optional): For extra golden and bubbly cheese, if your skillet is oven-safe, you can place it under a preheated broiler for 1-2 minutes after the eggs are mostly set. Keep a very close eye on it to prevent burning.
9. Rest and Serve: Remove from heat and let it rest for a couple of minutes. Garnish with fresh parsley or green onions, if desired. Serve hot, directly from the skillet.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate, based on 4 servings): 380-450 kcal (This will vary based on the exact amount of ham, cheese, and size of eggs used.)
• Protein: Approximately 25-30g per serving. Essential for muscle repair, satiety, and sustained energy.
• Fat: Approximately 20-25g per serving. Provides flavor and helps with the absorption of fat-soluble vitamins. The type of ham and cheese will influence this.
• Carbohydrates: Approximately 20-25g per serving. Primarily from the potatoes and vegetables, providing energy and fiber.
• Fiber: Approximately 3-5g per serving. Important for digestive health and can help with blood sugar regulation.
• Sodium: Content can be high depending on the ham and added salt. Be mindful if you’re watching sodium intake; choose lower-sodium ham.

(Note: These are estimates. For precise nutritional information, it’s best to use an online calculator with your specific ingredients and quantities.)

Preparation Time

• Prep Time: 15-20 minutes (includes chopping vegetables and dicing ham, plus parboiling potatoes if you choose that option). If potatoes are pre-cooked or you’re quick with a knife, this can be closer to 10-15 minutes.
• Cook Time: 25-35 minutes (depending on whether potatoes are parboiled and your desired egg doneness).
• Total Time: Approximately 40-55 minutes from start to finish. This makes it feasible for a special weekday breakfast or a relaxed weekend brunch.

How to Serve

This Ham and Veggie Breakfast Skillet is a hearty meal on its own, but here are some delightful ways to serve it and elevate the experience:

• Directly from the Skillet: For a rustic, family-style presentation. Place a trivet on the table and let everyone serve themselves.
• With a Side of Toast:
  • Buttered sourdough toast
  • Whole wheat toast
  • Crispy English muffins
  • Warm tortillas for making breakfast tacos
• Topped with Your Favorites:
  • A dollop of sour cream or Greek yogurt for creaminess.
  • Your favorite hot sauce (Sriracha, Tabasco, Cholula) for a spicy kick.
  • Freshly sliced avocado or a scoop of guacamole for healthy fats and richness.
  • A sprinkle of red pepper flakes for extra heat.
  • Extra chopped fresh herbs like cilantro or chives.
• Alongside Fresh Fruit: A bowl of mixed berries, sliced melon, or orange segments provides a refreshing contrast to the savory skillet.
• Beverage Pairings:
  • Freshly brewed coffee or tea.
  • Orange juice or a fruit smoothie.
  • For a brunch setting, consider a mimosa or a Bloody Mary.

The Importance of a Good Skillet: Why Cast Iron Shines

While you can make this recipe in any large, oven-safe skillet, using a well-seasoned cast iron skillet truly takes it to the next level. Here’s why:

• Superior Heat Retention: Cast iron heats evenly and retains heat exceptionally well. This means your potatoes will get wonderfully crispy, your ham will brown beautifully, and your eggs will cook consistently.
• Even Cooking: No more hot spots! Cast iron distributes heat evenly across its surface, ensuring all ingredients cook at a similar rate.
• Oven-Safe Durability: Most cast iron skillets can go from stovetop to oven (and even under the broiler) seamlessly. This is perfect for melting cheese or finishing off the eggs to perfection.
• Natural Non-Stick: A well-seasoned cast iron skillet develops a natural non-stick surface over time, reducing the need for excessive oil and making cleanup easier.
• Adds Iron to Food: Cooking in cast iron can actually transfer small amounts of dietary iron to your food, which can be a nice little health bonus, especially for those prone to iron deficiency.

If you don’t own a cast iron skillet, a heavy-bottomed stainless steel oven-safe skillet is your next best bet. Try to avoid thin, non-stick pans that may not distribute heat as well or be oven-safe at higher temperatures.

Customizing Your Skillet: Vegetable and Protein Variations

One of the best things about this Ham and Veggie Breakfast Skillet is its incredible adaptability. Think of the base recipe as a template, and feel free to get creative based on what you have on hand or what flavors you’re craving.

Vegetable Swaps & Additions:

• Mushrooms: Sliced cremini, button, or shiitake mushrooms add an earthy, umami depth. Sauté them with the onions and peppers.
• Spinach or Kale: Add a few handfuls of fresh spinach or chopped kale towards the end of the vegetable cooking time, allowing it to wilt down.
• Zucchini or Yellow Squash: Diced zucchini or summer squash can be added with the bell peppers. They cook relatively quickly.
• Sweet Potatoes: For a slightly sweeter and nutrient-dense alternative to regular potatoes. Dice and parboil them just like white potatoes.
• Broccoli or Cauliflower Florets: Small, blanched florets can add a nice texture and cruciferous goodness.
• Asparagus: Chopped asparagus spears, added in the last 5-7 minutes of veggie cooking time, bring a fresh, spring-like flavor.
• Corn: Fresh or frozen corn kernels can add a touch of sweetness.
• Jalapeños or Serrano Peppers: For those who like it spicy, add some finely diced hot peppers along with the bell peppers.

Protein Alternatives:

• Bacon: Cook crispy bacon, crumble it, and stir it in with the ham, or use it as a substitute. Reserve some bacon fat to cook the veggies for extra flavor.
• Sausage: Cooked and crumbled breakfast sausage, Italian sausage (mild or hot), or even sliced andouille or chorizo would be delicious.
• Chicken or Turkey: Diced cooked chicken or turkey (leftovers are perfect) can be used instead of ham.
• Vegetarian Options:
  • Tofu or Tempeh: Crumbled and seasoned tofu or tempeh can provide a hearty, plant-based protein.
  • Black Beans or Chickpeas: Add a can of rinsed and drained beans for extra fiber and protein.
  • Plant-Based Sausage: Many excellent vegetarian sausages are available.

Cheese Choices:

While cheddar and Monterey Jack are classics, feel free to experiment:

• Pepper Jack: For a spicy kick.
• Smoked Gouda: Adds a deep, smoky flavor.
• Feta or Goat Cheese: Crumbled over the top after cooking for a tangy, salty bite.
• Gruyère or Swiss: For a nutty, melt-in-your-mouth experience.

Remember to adjust cooking times if you’re using vegetables that cook much faster or slower than bell peppers and potatoes. The goal is to have everything tender and flavorful.

Additional Tips for Skillet Success

1. Don’t Overcrowd the Pan: Use a large enough skillet (10-12 inches). Overcrowding will steam the vegetables and potatoes instead of browning them, resulting in a mushier texture. Cook in batches if necessary, though it’s best to do it all in one go if your skillet allows.
2. Preheat Your Skillet: Allow your skillet (especially if it’s cast iron) to heat up properly before adding the oil and vegetables. This helps achieve a better sear and prevents sticking.
3. Dice Ingredients Uniformly: Try to dice your potatoes, ham, and vegetables to a similar size. This ensures even cooking, so you don’t end up with some ingredients overcooked while others are still raw.
4. Taste and Adjust Seasoning: Ham can be quite salty, so taste the mixture before adding too much additional salt. Always taste and adjust seasonings (salt, pepper, herbs) before adding the eggs.
5. Control the Egg Doneness: For runny yolks, cook covered on medium-low until whites are just set. For firmer yolks, cook a bit longer or briefly pop under the broiler (if your skillet is oven-safe).
6. Make it Ahead (Partially): You can chop all your vegetables and ham a day or two in advance and store them in airtight containers in the refrigerator. This makes assembly super quick on busy mornings.
7. Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet on the stovetop or in the microwave. The eggs might not be as perfect upon reheating, but it will still be delicious.
8. Spice it Up or Down: Adjust the amount of smoked paprika, or add a pinch of cayenne pepper or red pepper flakes with the other seasonings if you like more heat. If you prefer milder flavors, you can omit the paprika or use sweet paprika instead.

FAQ Section: Your Skillet Questions Answered

Q1: Can I make this recipe vegetarian?
A1: Absolutely! Omit the ham and consider adding more vegetables like mushrooms, zucchini, or spinach. You could also incorporate plant-based proteins like crumbled tofu (seasoned well), tempeh, or a can of rinsed and drained black beans or chickpeas for added substance.

Q2: Can I use frozen vegetables?
A2: Yes, you can use frozen diced potatoes or bell pepper strips. You might not need to parboil frozen potatoes. Add them directly to the skillet; they may release more water, so you might need to cook them a bit longer to allow the excess moisture to evaporate and achieve browning.

Q3: My potatoes aren’t getting crispy. What am I doing wrong?
A3: Several factors could be at play:
* Overcrowding: Too many ingredients in the pan will steam them.
* Not enough heat: Ensure your skillet is on medium to medium-high heat.
* Too much moisture: If potatoes are very wet (e.g., not drained well after parboiling), they’ll steam. Pat them dry.
* Not enough oil/fat: A little fat helps with crisping.
* Stirring too often: Let the potatoes sit undisturbed for a few minutes at a time to develop a crust.

Q4: How do I prevent the eggs from overcooking?
A4: Once you add the eggs, reduce the heat to medium-low and cover the skillet. This allows the steam to cook the whites while the yolks remain runny (if desired). Check them frequently. You can also turn off the heat entirely once the whites are mostly set; the residual heat from the skillet will continue to cook them gently.

Q5: What’s the best type of ham to use?
A5: Leftover cooked ham (like from a holiday dinner) is ideal as it’s already flavorful. Diced ham steak or good quality thick-cut deli ham also works perfectly. Avoid overly processed or water-added hams if possible, as they can affect the texture.

Q6: Can I prepare the entire skillet ahead of time and reheat it?
A6: While you can prep components (chopping veggies/ham), the dish is best enjoyed fresh, especially the eggs. However, you can cook the entire skillet (ham and veggies, without eggs), store it, and then reheat it, adding freshly cracked eggs when you’re ready to serve. If reheating with eggs already cooked, do so gently to avoid rubbery eggs.

Q7: My skillet isn’t oven-safe. Can I still make this?
A7: Yes! If your skillet isn’t oven-safe (e.g., has a plastic handle or you’re unsure), you can skip the optional broiling step. Simply cook the eggs covered on the stovetop until they reach your desired doneness and the cheese is melted. The cheese might not get as bubbly golden, but it will still be delicious.

Q8: Can I use sweet potatoes instead of regular potatoes?
A8: Yes, sweet potatoes are a fantastic and nutritious substitute! Dice them and parboil or microwave them just like regular potatoes, as they also benefit from a head start before going into the skillet. They will add a slightly sweeter note to the dish, which pairs wonderfully with ham.

Print