Imagine you invite four friends over for brunch and the bill at a midtown cafe comes to $96 before tip. That is $16 per person for eggs you could have made at home for about $2.40 a head. Brunchhhh exists to fix that math problem.
Advertisements1
This is one skillet, one oven, and six happy people. You layer crispy smashed potatoes, bacon, peppers, and cheddar, crack eggs on top, and bake until the yolks are just set. The whole thing costs roughly $14 total.
It is the kind of dish that looks like you fussed for an hour when you really spent 15 minutes prepping and then let the oven do the work while you made coffee.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) baby gold potatoes, halved
Baby golds hold shape and go creamy inside. Yukon Gold or red bliss work fine; avoid russets, which fall apart when smashed.
8 slices thick-cut bacon, chopped into 1-inch pieces
Thick-cut gives you chewy bites instead of crumbs. Turkey bacon works but add 1 tablespoon olive oil since it renders less fat.
1 large red bell pepper, diced
Red pepper adds sweetness and color. A poblano is a great swap if you want mild smoky heat.
1 medium yellow onion, diced
Yellow onion sweetens as it cooks. Shallots are a faster-cooking substitute if you are short on time.
2 cups (225g) shredded sharp cheddar cheese, divided
Sharp cheddar melts evenly and carries the dish. Smoked gouda or pepper jack are excellent substitutes.
8 large eggs
Fresh eggs hold their yolks better for baking. If yours are older, add 1 extra minute of bake time.
1/2 cup (120ml) whole milk
Whole milk keeps the base custardy. Half-and-half makes it richer; oat milk works but thins the texture slightly.
2 scallions, thinly sliced
Scallions add a fresh finish. Chives or a pinch of red onion are fine swaps.
1 tsp smoked paprika
Smoked paprika gives a bacon-adjacent depth without extra meat. Regular paprika is milder but acceptable.
1 tsp kosher salt and 1/2 tsp black pepper
Kosher salt seasons more evenly than table salt. If using table salt, cut the amount to 3/4 teaspoon.
Tips & Tricks
Do not over-bake the eggs
Pull the skillet when the whites are just set and the yolks still jiggle, because they keep cooking in the hot pan.
Dry the potatoes after boiling
Wet potatoes steam instead of crisping, so pat them thoroughly before they hit the hot bacon fat.
Use an oven-safe skillet
A 12-inch cast-iron or stainless skillet is mandatory here, since a plastic-handled pan will not survive 425F.
Salt the potatoes while hot
Seasoning right after boiling lets the salt absorb instead of sitting on the surface.
Pro Tips
Step-by-Step Instructions
1. Heat Oven and Boil Potatoes
Preheat the oven to 425F (220C). Boil the halved potatoes in salted water for 10 minutes until a knife slides in with slight resistance, then drain and pat dry.
2. Crisp the Bacon
Cook the chopped bacon in a 12-inch oven-safe skillet over medium heat for 8 to 10 minutes until deeply golden and the fat has rendered. Move the bacon to a plate, leaving 2 tablespoons of fat in the pan.
3. Soften the Vegetables
Add the onion and bell pepper to the skillet and cook 5 minutes over medium heat until softened and slightly translucent, scraping up the browned bits from the bacon.
4. Smash and Crisp the Potatoes
Add the potatoes and press each one gently with the back of a spatula until it cracks open. Sprinkle with smoked paprika, salt, and pepper, then cook undisturbed 6 minutes until the bottoms are crisp and browned.
5. Build the Base
Stir the bacon back in with 1 1/2 cups of the cheddar, then pour the milk evenly over everything. You should hear a light sizzle at the edges.
6. Crack the Eggs
Make 8 shallow wells in the hash with a spoon and crack one egg into each. Season the eggs lightly with salt and pepper.
7. Bake Until Just Set
Transfer the skillet to the oven and bake 12 to 14 minutes at 425F (220C) until the whites are opaque and set but the yolks still wobble, or until an instant-read thermometer in the thickest white reads 160F (71C).
8. Finish and Rest
Scatter the remaining 1/2 cup cheddar and the scallions over the top, then rest the skillet 5 minutes so the cheese melts and the eggs finish setting before you serve.
Delicious Variations
Southwest Brunchhhh
Swap cheddar for pepper jack, add 1 cup black beans and a diced jalapeno, and finish with cilantro and lime.
Meatless Garden Brunchhhh
Skip the bacon, use 3 tablespoons olive oil, and add 2 cups sauteed mushrooms and 1 cup spinach.
Smoked Salmon Brunchhhh
Omit bacon, fold in 4 oz flaked smoked salmon after baking, and top with dill and capers.
How to Store Brunchhhh
Refrigerator
Store leftovers in an airtight container for up to 3 days. Keep the eggs intact so they do not dry out.
Freezer
Freezing is not recommended because the eggs turn rubbery and the potatoes go mushy.
Reheating
Reheat covered in a 350F (175C) oven for 10 minutes, or microwave individual portions for 60 to 90 seconds.
Frequently Asked Questions
Q: Can I make Brunchhhh ahead of time?
Yes, you can parboil the potatoes and cook the bacon and vegetables up to 24 hours in advance and refrigerate them separately. Assemble and bake the morning of, adding 2 extra minutes to the bake time since the base starts cold.
Q: Why did my eggs turn out rubbery?
Rubbery eggs mean they were overcooked, usually because the skillet stayed in the oven too long or rested on a hot burner. Pull the pan when the whites are just opaque and let the residual heat finish them during the 5-minute rest.
Q: Can I use a different pan if I do not own cast iron?
Any 12-inch oven-safe skillet works, including stainless steel or a ceramic-coated pan. Just confirm the handle is rated for 425F (220C), or wrap it in foil if you are unsure.
Q: How do I make this dish vegetarian?
Omit the bacon and cook the vegetables in 3 tablespoons of olive oil or butter instead of bacon fat. Add 1 teaspoon of smoked paprika and a pinch of salt to replace the smoky, savory depth the bacon provided.
Q: What do I serve with Brunchhhh?
It is a complete meal on its own, but warm crusty bread, a simple arugula salad, or sliced avocado all work well. If you want a drink pairing, fresh orange juice or a light lager cuts the richness nicely.
Price out your next brunch before you book the table. Make Brunchhhh once, and you will wonder why you ever paid $16 for eggs. Money made simple.
Brunchhhh
Brunchhhh is a cheesy bacon-and-egg skillet bake that feeds six in one pan, with crispy potatoes and zero brunch-line stress.
🧂 Ingredients
- 2 lb (900g) baby gold potatoes, halved
- 8 slices thick-cut bacon, chopped into 1-inch pieces
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups (225g) shredded sharp cheddar cheese, divided
- 8 large eggs
- 1/2 cup (120ml) whole milk
- 2 scallions, thinly sliced
- 1 tsp smoked paprika
- 1 tsp kosher salt and 1/2 tsp black pepper
📋 Instructions
- 1Heat Oven and Boil Potatoes — Preheat the oven to 425F (220C). Boil the halved potatoes in salted water for 10 minutes until a knife slides in with slight resistance, then drain and pat dry.
- 2Crisp the Bacon — Cook the chopped bacon in a 12-inch oven-safe skillet over medium heat for 8 to 10 minutes until deeply golden and the fat has rendered. Move the bacon to a plate, leaving 2 tablespoons of fat in the pan.
- 3Soften the Vegetables — Add the onion and bell pepper to the skillet and cook 5 minutes over medium heat until softened and slightly translucent, scraping up the browned bits from the bacon.
- 4Smash and Crisp the Potatoes — Add the potatoes and press each one gently with the back of a spatula until it cracks open. Sprinkle with smoked paprika, salt, and pepper, then cook undisturbed 6 minutes until the bottoms are crisp and browned.
- 5Build the Base — Stir the bacon back in with 1 1/2 cups of the cheddar, then pour the milk evenly over everything. You should hear a light sizzle at the edges.
- 6Crack the Eggs — Make 8 shallow wells in the hash with a spoon and crack one egg into each. Season the eggs lightly with salt and pepper.
- 7Bake Until Just Set — Transfer the skillet to the oven and bake 12 to 14 minutes at 425F (220C) until the whites are opaque and set but the yolks still wobble, or until an instant-read thermometer in the thickest white reads 160F (71C).
- 8Finish and Rest — Scatter the remaining 1/2 cup cheddar and the scallions over the top, then rest the skillet 5 minutes so the cheese melts and the eggs finish setting before you serve.
Lucas covers personal finance for young professionals, emphasizing budgeting, saving, and investing without the usual jargon. He focuses on real-life scenarios and practical strategies for building financial confidence.
