Baked Breakfast Potatoes with Eggs are a comforting breakfast or brunch dish and is perfect if you have house guests. There’s nothing better than waking up on the weekends knowing that you don’t have to just eat toast.

Russet and sweet potatoes are browned in a cast iron skillet with sunny side up eggs

This dish is a complete breakfast in one pan. Just place it on the table and let everyone help themselves.

If you’re hosting a brunch or have a full house, prepare it the night before and bake it fresh in the morning. With Thanksgiving around the corner, you might have many mouths to feed.

Brown russet and sweet potatoes (or any you like), ham, onions, red peppers, and herbs in a cast-iron skillet. You don’t need to pre-boil the potatoes – they’re cut small. Once browned, cover the pan to steam the insides.

If making ahead, refrigerate the cooked mixture until you need it.

Potatoes are browned in a pan with 4 sunny side up eggs

When you are ready to eat, you add the potatoes to an oven-proof dish, make wells for the eggs and bake until the eggs are set and the potatoes are warmed through. Breakfast or brunch that can feed a crowd.

Breakfast potatoes with a fork breaking the yolk of an egg served on a white plate

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A large cast iron skillet with sweet and white potatoes topped with eggs
5 from 21 reviews

Baked Breakfast Potatoes with Eggs

Janette
 Potatoes, ham & peppers are baked in a cast iron skillet topped with sunny side up eggs.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
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Ingredients
 

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 2 pounds (907 grams) sweet and russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup (150 grams) ham, cut into ½-inch cubes
  • 1 large or 2 small onions, chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 4 large eggs

Instructions
 

  • Preheat oven to 400° F/200°C.
  • Heat the oil and butter in a large cast iron skillet over medium heat. Add the potatoes, ham, onions and bell pepper. sprinkle with salt and pepper and stir well and make an even layer. Cover and allow to cook and brown on the bottom for 10 minutes. * see note
  • Remove the lid, add the sage and rosemary and stir well making sure that you get all the browned potatoes off the bottom. Return to an even layer and replace the lid.
  • Cook for another 10 minutes until everything is well browned and the potatoes are tender.
  • Remove from the heat and make 4 wells in the potatoes using a small glass or cup, about 3 inches in diameter.
  • Crack an egg into each well, sprinkle with a little salt, pepper and chopped rosemary. Bake for 10 minutes until the eggs are set.

Notes

* If you don’t have a lid that fits, you can use a flat bottom pan
Calories: 374kcal, Carbohydrates: 33g, Protein: 21g, Saturated Fat: 8g, Cholesterol: 197mg, Sodium: 1174mg
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