Coastal Breakfast Skillet
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Don’t you just love a good brunch recipe? Something that is simple, yet impressive for your family or friends? Oh, and insanely delicious?? This is IT. If you like seafood, this coastal breakfast skillet is sure to be your new fave!
I’m all about keeping things simple when entertaining or making a family brunch. Because let’s be honest, get-togethers are much more fun when the host can join in on the fun instead of being stuck in the kitchen. This recipe only takes about 28 minutes to make and you can even prep all of the other ingredients while the bacon is browning! So easy.
The cheese in this recipe is totally optional. If you want a paleo and Whole-30 friendly version, just omit the cheese or choose a dairy-free cheese. I recommend something like Treeline Aged Treenut Cheese instead of something like Daiya (it’s full of questionable ingredients!). Just make sure it has real food ingredients and you will be good to go! The good news is if you do choose to omit the cheese altogether, it tastes almost exactly the same.
For a low carb or keto version, try replacing the potatoes with diced rutabaga, turnip, celeriac, carrots, or even cauliflower! You will likely need to adjust the cook time when you make one of these substitutions.
I hope you enjoy the recipe!
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Coastal Breakfast Skillet
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Ingredients
- 12 oz bacon chopped
- 2 cups diced red potatoes about 4 potatoes *see notes for low carb/keto
- 6 oz shrimp peeled (leave tails for presentation, if desired)
- 1/2 medium yellow onion diced
- 1/2 cup grape tomatoes quartered
- 4 eggs
- Sea salt and black pepper
- 1/2 cup organic grass-fed cheddar cheese or dairy free cheese ex: Treeline Aged Tree Nut Cheese
- 1 small avocado chopped
- 1 small handful chopped cilantro
- 3 green onions thinly sliced
Instructions
- In a 10 or 12 inch cast iron skillet, cook chopped bacon over medium heat until crispy (about 10-15 mins). While bacon is cooking you can prep all of the other ingredients (dice the potatoes, etc.).
- When the bacon is crispy, remove to a paper towel-lined plate to drain. Pour off all but 1 Tbsp of the bacon grease and save the rest for later in the recipe.
- Add potatoes and onion and cook for about 10 mins or until golden brown and potatoes are cooked through, stirring occasionally. Remove potatoes and onions to a bowl.
- Add in a little more bacon grease if needed and then add in shrimp and tomatoes. Cook shrimp for 45 seconds per side (1.5 minutes total) for medium-sized shrimp. Adjust cook time based on size of shrimp. Remove shrimp and tomatoes to a second bowl.
- Reduce heat to medium-low, add in a little more grease if needed, then crack 4 eggs into the skillet (do not stir). Cook for 1 minute or until whites are almost set.
- Spoon bacon, potatoes and onions, and shrimp and tomatoes around the eggs.
- Taste and season with salt and pepper if needed. I usually don't add any salt to this recipe. Just a bit of freshly ground black pepper.
- Sprinkle on cheese and turn off the burner. Let the skillet sit on the burner for about 1 minute.
- Garnish with avocado, cilantro, and green onions.
- Enjoy!
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What is your favorite brunch food? Let me know in the comments below!
xx Kit
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