Pulled Pork Breakfast Skillet
Last updated on June 3rd, 2026
There’s always a ton of leftover pulled pork and I’m always coming up with crafty new ways to use it! This pulled pork breakfast skillet did not disappoint! And skillets are my FAVORITE breakfast! I love the gooey egg combined with all the other yummy flavors in the skillet! It’s also whipped up in no time! Breakfast is the most important meal of the day, so make sure you get yourself a nice hearty start! This one pot breakfast is a recipe the whole family will enjoy!
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Did you know?
“Pulled pork” can only be achieved when the meat reaches a specific temperature. It has to be between 195-205 F in order for it to become fall apart tender – then it can easily be shredded between two forks!
What ingredients do I need to make this?
For the pulled pork breakfast skillet:
Leftover Pulled Pork (check out my Pulled Pork Carnitas recipe!)
Frozen Hashbrowns
Green Onion
Garlic
Olive Oil
Diced Tomato
Shredded Cheddar
Eggs
Salt
Black Pepper
Cumin
Cooking Spray
For serving:
Cilantro
Green Onion
Hot Sauce – check out my recipe!
What equipment do I need?
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash your herbs and pat them dry. Mince the garlic and cilantro, then thinly slice the green onions.
To make the pulled pork breakfast skillet:
In a large skillet, heat olive oil on medium high.
Pro Tip: If you happen to have the leftover grease from cooking your pulled pork, it’s highly encouraged to use that instead! So much flavor!
Add pulled pork in a single layer, pushing it down with the spatula and allowing it to crisp up for a minute or two.
Next, reduce the heat to medium and push the pork to the side of the pan. Add the garlic and half of the green onion, stirring so it doesn’t burn. When the garlic is fragrant, stir to combine everything.
Add in spices, drained diced tomatoes, and the frozen hashbrowns.
Stir to combine, then push everything flat in the pan to get as even of a layer as possible. Cover and cook several minutes.
Next flip, spray everything with cooking spray, cover and cook a few minutes more.
Flip, spray, turn the heat to high, cover, and cook another minute or so. This ensures our hashbrowns and pork get really crispy!
Flip, turn heat to medium low, then create 4 wells in the hashbrowns for the eggs. Spray everything with cooking spray again. Crack 4 eggs into the wells, cover, and cook a few minutes more.
When egg whites have set and no longer jiggle, remove from heat.
Sprinkle the eggs with a touch of salt and pepper, then sprinkle the cheese over everything. Cover and allow the cheese to melt.
To serve:
Garnish with remaining green onion, cilantro, and hot sauce. Enjoy!
Tips:
- If you only have fresh hashbrowns, just follow the package instructions on how to use those. They will need a few minutes less than frozen!
- If you don’t have green onions, red or yellow would work great!
Check out some more ways to use up leftover pulled pork!
Love breakfast skillets too? Check these recipes out!
Pulled Pork Breakfast Skillet
Ingredients
For the pulled pork breakfast skillet:
- ¼ cup Olive Oil or Leftover Pork Grease
- 3 cups Leftover Pulled Pork (check out my Pulled Pork Carnitas recipe!)
- 2 Green Onions green and white parts, thinly sliced, divided
- 2 Garlic Cloves minced
- 3 cups Frozen Hashbrowns
- 1 – 14.5 oz Can Diced Tomato drained
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cumin
- 4 Eggs
- 1 cup Shredded Cheddar
- Cooking Spray
For serving:
- 1 tbsp Cilantro minced
- Green Onion thinly sliced
- Hot Sauce check out my recipe!
Instructions
To make the pulled pork breakfast skillet:
- In a large skillet, heat olive oil on medium high.
- Add pulled pork in a single layer, pushing it down with the spatula and allowing it to crisp up for 2 minutes.
- Next, reduce the heat to medium and push the pork to the side of the pan.
- Add the garlic and half of the green onion, and once fragrant, mixing it all together.
- Stir in spices, drained diced tomatoes, and the frozen hashbrowns, then push everything flat in the pan to get as even of a layer as possible.
- Cover and cook 5 minutes.
- Next flip, spray everything with cooking spray, cover and cook 4-5 minutes more.
- Flip, spray, turn the heat to high, cover, and cook another minute or so.
- Flip, turn heat to medium low, then create 4 wells in the hashbrowns for the eggs.
- Spray everything with cooking spray again, then crack 4 eggs into the wells, cover, and cook 2-3 minutes.
- When egg whites have set and no longer jiggle, remove from heat.
- Sprinkle the eggs with a touch of salt and pepper, then sprinkle the cheese over everything.
- Cover and allow the cheese to melt.
To serve:
- Garnish with remaining green onion, cilantro, and hot sauce. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Omg this looks delish! Breakfast for champions 🔥
Thank you!