Meat Lovers Skillet Recipe

Prepare meats

If not already cooked, cook bacon until crisp in a skillet, drain on paper towels and chop into bite-sized pieces. Cook breakfast sausage in the same skillet over medium heat, breaking into crumbles, until browned and cooked through; drain excess fat. Dice cooked ham into small cubes. Set all three meats aside separately.

In a large ovenproof 10- to 12-inch skillet (cast-iron recommended), heat 1 tsp olive oil over medium heat. Add the diced ham, chopped bacon and crumbled sausage to the skillet and warm for 1–2 minutes, stirring, just to combine and render any residual fat. Transfer meats to a bowl and leave any flavorful browned bits in the pan.

Wipe out excess fat if there is a lot, leaving about 1/2 tsp for flavor. Reduce heat to medium-low for the vegetable step.

Add 1 tablespoon butter to the skillet and melt. Add the diced onion and green pepper. Sauté over medium-low heat for 5–7 minutes, stirring occasionally, until onions are translucent and peppers are softened but not mushy. Season with 1/4 tsp kosher salt and a pinch of black pepper while cooking.

Return the warmed meats to the skillet with the softened vegetables, distributing evenly. Stir to combine and spread into an even layer across the bottom of the skillet.

Sprinkle half (about 1/2 cup) of the shredded cheddar evenly over the meat-and-veggie layer.

In a medium bowl whisk together the eggs, 1 tablespoon milk, remaining 1/2 tsp kosher salt, 1/2 tsp black pepper and smoked paprika (if using) until just combined and slightly frothy.

Pour the egg mixture evenly over the meat, vegetable and cheese layer in the skillet. Gently tilt the pan so eggs fill spaces and form an even layer. Cook uncovered over medium-low heat for 4–6 minutes, occasionally lifting edges with a spatula and letting uncooked egg run underneath, until the edges are set but the center still slightly jiggly.

Sprinkle the remaining 1/2 cup shredded cheddar on top of the eggs. If using an ovenproof skillet, transfer skillet to a preheated broiler on high and broil 1–2 minutes, watching constantly, until cheese is melted and the top is lightly browned and eggs are fully set. Alternatively, cover the skillet and cook over low heat for another 3–5 minutes until eggs are set and cheese melted.

Remove from heat and let rest 2 minutes. Garnish with chopped chives or parsley if desired. Cut into 4 wedges and serve hot.

Serve each wedge with optional hot sauce or salsa on the side. Leftovers refrigerate up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or in the microwave until hot.