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Hearty Confetti Breakfast

Start your day the right way with a glass of orange juice and this all-in-one potato-and-egg skillet. Or serve it with iced tea as an easy weeknight dinner. —Lori Merrick, Danvers, Illinois
  • Total Time
    Prep: 35 min. Broil: 5 min.
  • Makes
    4 servings


  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 large Yukon Gold potato, cut into 1/2-inch cubes
  • 1 medium red potato, cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 4 large eggs, room temperature
  • 1/4 cup shredded Asiago cheese


  • In a large cast-iron or other ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil over medium heat until vegetables are golden brown and tender, 5-7 minutes. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
  • Broil 3-4 in. from the heat until eggs are completely set, 3-4 minutes.
Nutrition Facts
1 each: 297 calories, 11g fat (4g saturated fat), 223mg cholesterol, 262mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

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