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Farmer’s Breakfast

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October 23, 2025 by //  by Holly 2 Comments

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Farmer’s Breakfast

Holly
Eggs are fast food at our house! This is our go-to Breakfast for Dinner!
5 from 1 vote
Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, Breakfast for Dinner, Brunch
Cuisine American, Farm-to-Table, Real Food
Servings 6
Calories 548 kcal

Equipment

  • Good knife
  • Cutting Board
  • Cheese Grater
  • Skillet
  • Spatula/Pancake Turner

Ingredients
  

  • 10 eggs
  • 1 tsp salt divided use
  • 1 cup onion, diced (1 medium onion is about 1 cup diced onion)
  • 1 cup bell pepper, diced (1 large bell pepper is about 1 cup diced)
  • 1 pound breakfast sausage can substitute cooked, diced ham, bacon, or chorizo crumbles
  • 2-3 cooked potatoes smashed or diced
  • 8 oz. shredded cheddar cheese

Instructions
 

  • In a medium bowl, beat eggs, adding 1/4 teaspoon salt to season.
  • Preheat skillet over medium-high heat.
  • Place breakfast sausage in skillet and break up with a wooden pancake turner.
  • Add diced onions and bell peppers to sausage while cooking. Sauté until onions are clear and sausage is fully cooked.
  • Add cooked, smashed potatoes to the skillet and another 1/4 teaspoon of salt. Allow to brown for a few minutes before stirring.
  • Pour egg mixture over meat & potatoes in skillet. Allow eggs to cook for a moment before stirring. Stir and scrape the bottom of the skillet so all eggs come up.
  • Let eggs cook for another minute before stirring and scraping the bottom of the skillet again. Repeat until eggs are cooked through. Turn off heat when eggs are slightly moist.
  • Top with cheese. Place a lid over top and allow cheese to melt.
  • Serve with toast or as a breakfast burrito in tortillas with salsa.

Nutrition

Calories: 548kcalCarbohydrates: 15gProtein: 31gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 365mgSodium: 1225mgPotassium: 639mgFiber: 2gSugar: 3gVitamin A: 925IUVitamin C: 34mgCalcium: 331mgIron: 3mg
Tried this recipe?Let us know how it was!

Filed Under: Breakfast, Dinner Accomplished, Gluten Free, Kids in the Kitchen, Kitchen Survival, Recipes

About Holly

Holly is a mother of 8 and oversees 210 meals per week! She loves to share her experience with others and see families enjoying meals together.

Previous Post: « Breakfast Casserole w/Roasted Veggies
Next Post: Mashed Potatoes in the Instant Pot »

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Comments

  1. Paul Davis

    September 23, 2026 at 8:58 AM

    This recipe was just what I was looking for. My daughter and grandson were coming for a quick visit from out of state and I wanted to fix them a grandpa-style Farmers breakfast for brunch. I knew the basics of how to make this, but I used your recipe to pull everything together into one tasty package. To your nice recipe, I made some slices of fried scrapple on the side (a family memory), some fresh-ground homemade bread and a slice of apple pie. Who couldn’t enjoy all of that? Thanks for the help and the memories.

    Reply
    • Holly

      September 27, 2026 at 9:05 PM

      Paul, So happy to hear that you found what you needed here and made wonderful memories with your precious family! 💕

      Reply
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