Easy One Pan Leftover Breakfast Skillet

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An easy breakfast skillet made with sweet potatoes, bacon, peppers, eggs, and mushrooms. All made in one pan in 30 minutes!

Every Saturday morning before going to the store for the week, I find myself with the same ingredients left in my refrigerator. A few eggs, mushrooms, peppers, bacon, potatoes, and an avocado on the verge of going bad.

Wasting food is one of my biggest pet peeves. HELLO there are so many people who would kill to have leftovers! I constantly have “extra” food in my fridge or pantry and am always looking for creative ways to use it before it expires.

That’s where this Easy One Pan Leftover Breakfast Skillet comes in.

vegetables and eggs in a cast iron skillet

It’s a one pan recipe, which is one of my favorite things to make. The clean up is easy, the preparation is easy, and you could literally eat this one right out of the pan if you’re in savage mode.

Sometimes I get lazy making breakfast on the weekends. It’s so easy to go out and grab a bacon, egg, and cheese bagel! But there’s nothing like a homemade breakfast skillet on a Saturday morning.

I’m all about an easy to make breakfast that doesn’t leave my kitchen a disaster. This leftover breakfast skillet is made with a few common refrigerator items, and only uses one pan!

For this recipe, you will need a 10″ cast iron pan. I prefer Lodge Cast Iron—their products are great quality and not too expensive. You can usually find them on sale, too!

Check out more of my one pan recipes here.


Easy One Pan Breakfast Skillet

Overhead photo of veggies and eggs in a skillet
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5 from 1 vote

Easy One Pan Leftover Breakfast Skillet

An easy breakfast skillet made with fresh veggies, eggs, and all baked in one pan!
Course Breakfast, Main Course
Cuisine American
Keyword Breakfast, Eggs, Skillet Recipes
Total Time 30 minutes
Servings 2
Calories 485kcal


  • 4 eggs
  • 1/2 avocado, cubed
  • 1/4 cup yellow onion, chopped
  • 1 pepper, can be any color
  • 10 cherry tomatoes
  • 1/2 cup baby bella mushrooms
  • 2 sweet potatoes, cubed into 1 inch pieces
  • 1/4 cup thick cut bacon, chopped
  • 3 tablespoons fresh basil, chopped
  • salt and pepper, to taste
  • 2 tablespoons olive oil


  • Place a cast iron skillet in oven and pre-heat to 450.
  • Toss sweet potatoes in medium sized mixing bowl with 1 tbsp olive oil, salt, and pepper.
  • Lay sweet potatoes flat in the pan and bake for about 10 minutes or until they start to crisp.
  • While the potatoes are baking, toss mushrooms and onions with 1 tbsp of olive oil, salt, and pepper in the same bowl used for potatoes, then layer over potatoes with bacon, bake for 5 minutes.
  • Crack all 4 eggs over the skillet and carefully place peppers around them, bake for 3-5 minutes or until eggs are fully cooked through.
  • Once eggs are fully cooked, add tomatoes and avocado. Top with fresh chopped basil.


*Try serving this with a side of toasted baguette
*If your eggs aren't setting, try placing an oven safe lid over them for 1 minute
Nutrition Facts
Easy One Pan Leftover Breakfast Skillet
Amount Per Serving
Calories 485 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Cholesterol 329mg110%
Sodium 234mg10%
Potassium 1098mg31%
Carbohydrates 37g12%
Fiber 8g33%
Sugar 9g10%
Protein 16g32%
Vitamin A 19565IU391%
Vitamin C 29.5mg36%
Calcium 109mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Author: JZ Eats

Eating is my hobby, cooking is my passion. Sharing easy to follow recipes from my kitchen.

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