Sunrise Skillet Recipe

Cook bacon

Heat a 10–12-inch cast-iron or ovenproof skillet over medium heat. Add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate, leaving rendered fat in the pan.

Cook ham and sausage

If using fresh sausage, break into small pieces and add to the skillet with 1/2 tablespoon oil if needed; cook until browned and cooked through, about 5–6 minutes. Add diced ham for the last 2 minutes to warm and brown lightly. Remove ham and sausage to a bowl and set aside. If using precooked sausage, simply warm and brown for 2–3 minutes.

Prepare potatoes: If Mystic potatoes are precooked (par-cooked or refrigerated breakfast potatoes), add them directly. If using raw diced potatoes, parboil for 5–7 minutes until just tender, drain well, then pat dry.

Sauté vegetables and potatoes: Return skillet with bacon fat to medium-high. If there’s not at least 1 tablespoon fat in the pan, add the tablespoon of oil. Add diced onion and both bell peppers; cook 3–4 minutes until softened. Add the potatoes to the pan in a single layer where possible. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Let potatoes brown undisturbed 3–4 minutes, then stir and continue to cook until well browned and heated through, about 6–8 minutes total.

Combine proteins: Return the cooked ham and sausage to the skillet, crumble or chop the cooked bacon and scatter it in. Stir to combine and distribute evenly. Taste and adjust seasoning with remaining salt, pepper, and smoked paprika.

Make wells for eggs: Reduce heat to medium-low. Use the back of a spoon to create two small wells in the potato-protein mixture.

Add cheese: Sprinkle about half of the shredded cheddar evenly over the skillet mixture, leaving the wells clear. Cover briefly (30–60 seconds) just to help cheese begin to melt.

Cook eggs: Melt the teaspoon of butter and brush into the wells (or crack eggs directly into the buttered wells). Crack one egg into each well. Cover the skillet with a lid and cook until whites are set and yolks are at desired doneness—about 4–6 minutes for slightly runny yolks, 6–9 minutes for firmer yolks. For firmer tops, finish under a preheated broiler for 30–60 seconds (if using an ovenproof skillet).

Finish with cheese: Once eggs are nearly done, sprinkle remaining cheddar over the surrounding mixture (not directly on yolks) and replace the lid for 30 seconds to melt.

Garnish and serve: Remove skillet from heat. Sprinkle chopped chives or parsley and a pinch more black pepper over the eggs and potatoes. Serve hot, slicing portions from the skillet so each serving has a mix of potatoes, meats, melted cheddar, and one egg on top. Optionally serve with hot sauce or ketchup at the table.