Cheesy Beef Breakfast Skillet
Last updated on December 30th, 2025
Breakfast skillets are my favorite kind of breakfast! This Cheesy Beef Breakfast Skillet is oozing yolky goodness! It takes no time at all to make, and it’s packed with flavor and protein! Who says ground beef and breakfast don’t go together? This turned out so good, and this recipe makes a ton! There’s enough for a big family breakfast with some leftover for the next morning!
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Did you know?
Ground beef is not typically thought of for breakfast, but it’s actually the OG breakfast protein! Before bacon was a thing, beef hash or beef mince were the norm in American breakfasts, especially in farming communities across the country! It’s also one of the highest protein bases you could use! If breakfast is the most important meal of the day, well then – I think incorporating beef is the answer!
What do I need to make Cheesy Beef Breakfast Skillet?
Ground Beef
Onion
Garlic
Tomato
Eggs
Hashbrowns
Shredded Cheddar
Parsley
Olive Oil
Salt
Black Pepper
Oregano
Chili Powder
Cooking spray
How do I make it?
In a large skillet, cook ground beef on medium heat. Add some salt, pepper, and chili powder. Break up the ground beef with a spatula and cook until beef is no longer pink. Drain and return to stove.
Stir in onion, garlic, and diced tomato. Add hashbrowns and olive oil, then give everything a good stir. Cover and bring mixture to a simmer on medium-low. Cook for several minutes. Uncover, stir in a touch more salt, pepper, and the dried oregano. With a spatula, make 4 wells in the hashbrown mix, then spray everything with cooking spray. Crack eggs into the wells and turn heat to low, cover.
Cook for a few minutes. Eggs are done when the whites have set and no longer jiggle.
Add the shredded cheese, parsley, and remove Cheesy Beef Breakfast Skillet from heat. Allow the cheese to melt and serve with hot! Enjoy!
Big breakfast skillet fan? Check out some more of my recipes!
Cheesy Beef Breakfast Skillet
Ingredients
- 1 lb ground beef
- 4 large eggs
- 3 cups frozen hashbrowns
- 1 14.5 oz can diced tomato
- 2 garlic cloves minced
- 1 cup shredded cheddar
- ½ cup onion diced
- 2 tbsp olive oil
- 1 tbsp parsley minced
- 1 tsp salt divided
- ½ tsp black pepper divided
- ½ tsp dried oregano
- ½ tsp chili powder
- cooking spray
Instructions
- In a large skillet, cook ground beef on medium heat. Add 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp chili powder. Break up the ground beef with a spatula and cook until beef is no longer pink. Drain and return to stove.
- Stir in onion, garlic, and diced tomato.
- Pour the hashbrowns and olive oil in, give everything a good stir, cover and bring mixture to a simmer on medium-low. Cook for 5-8 minutes.
- Uncover, stir in 1/2 tsp salt, 1/4 tsp pepper, and oregano. With a spatula, make 4 wells in the hashbrown mix, then spray everything with cooking spray, and crack eggs into wells.
- Turn heat to low and cover.
- Cook for about 3-4 minutes, eggs are done when the whites have set and no longer jiggle.
- Add the shredded cheese and parsley, then remove from heat.
- Allow the cheese to melt and serve cheesy beefy breakfast skillet hot! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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