Hearty Canned Ham Breakfast Skillet

Everything in one skillet, nothing fancy required. Frozen diced potatoes, canned ham strips, bell peppers, and onion get crisped up together, then a seasoned egg mixture poured over the top sets into a thick, frittata-style breakfast under a lid.

The hot pepper sauce in the egg mixture is a nice background heat that wakes up the other flavors without dominating. And the basil is unexpected in a breakfast skillet, but it gives the eggs an herby lift that plain salt-and-pepper eggs don’t have.

Cooking covered over medium-low heat is what sets the eggs gently and evenly. High heat would brown the bottom before the top is cooked through. You want the surface just set, with the cheddar melted from residual heat after you pull it off the burner.

Pro Tips

• Don’t stir once you pour the eggs in. This isn’t scrambled eggs. Let the mixture set undisturbed like a frittata.
• Use a non-stick skillet. The egg mixture will stick to stainless steel and make cleanup miserable.
• Cut the canned ham into thin strips so it crisps up at the edges during the initial sear. Thick chunks stay soft and steamy.
• Let the skillet rest 2-3 minutes before cutting into wedges so the eggs firm up and slice cleanly.

Variations

• Swap canned ham for leftover bacon or breakfast sausage crumbles.
• Use pepper jack cheese instead of cheddar for a spicier finish.
• Add a handful of fresh spinach or diced tomatoes with the egg pour for extra vegetables.