Goat Cheese Breakfast Skillet
This loaded breakfast skillet, with crispy potatoes, veggies, shallots, eggs, and two kinds of cheese, is irresistibly good for any time of day!
After trying a similar dish at a cozy breakfast spot, I couldn’t get it out of my head. This goat cheese breakfast skillet is loaded with crispy potatoes, zucchini, bell peppers, and mushrooms, all perfectly seasoned and sautéed to perfection. Shallots bring a subtle sweetness that elevates the dish, while eggs cooked just the way you like add that rich, satisfying touch. Topped with a mix of creamy mozzarella and tangy goat cheese, this skillet is irresistible. Whether you’re whipping it up for breakfast or dinner, it’s a hearty, flavor-packed meal you’ll come back to again and again.
Ingredients for Goat Cheese Breakfast Skillet:
- Potatoes: Use russet potatoes for the crispiest results. They brown nicely compared to Yukon golds, which are creamier. Red potatoes have more moisture, so they work better when pan-fried rather than air-fried. If you’re a fan of crispy spuds, try my Herbed Breakfast Potatoes recipe.
- Zucchini: Dice small to blend well with the other veggies.
- Shallot: Shallots offer a mild, sweet flavor with a hint of garlic. If you don’t have them, swap in red onions for a similar mild taste.
- Bell Pepper: I prefer red bell peppers for their sweetness and vibrant color, but any color works.
- Mushrooms: Crimini mushrooms have a firm texture and earthy flavor. Button mushrooms are milder, while shiitake mushrooms add a savory, meaty depth that I love.
- Eggs: Over-medium eggs are my go-to for this skillet, as they offer a perfect balance of soft yolk without being too runny. But feel free to cook your eggs however you prefer, even poached! Just skip hard-boiled eggs, as they don’t pair as well with a hot dish.
- Cheese: This skillet features two kinds of cheese—creamy mozzarella, which melts beautifully, and tangy goat cheese. For an extra kick, opt for herbed goat cheese to bring even more flavor.
How to Melt Mozzarella for the Perfect Skillet
Mozzarella is wonderfully creamy but can turn stringy if melted too fast. Here are some foolproof methods to get that perfect melt:
- On Hot Food: Sprinkle shredded mozzarella directly onto hot food for a quick melt. If needed, you can microwave the dish for 30 seconds to finish the melting process.
- Low Heat on the Stovetop: Place mozzarella in a skillet on low heat and stir occasionally to prevent stringiness.
- Microwave: Heat mozzarella in short bursts (15-30 seconds) in a microwave-safe dish, stirring between intervals to avoid overheating.
- Double Boiler: Gently melt mozzarella using a double boiler setup. This method helps it melt slowly and evenly.
- Oven: Preheat to a low temp (around 250°F), then place mozzarella in an oven-safe dish until it melts smoothly.
- Steam: Set the mozzarella in a heatproof bowl over simmering water to melt it gently without direct heat.
Egg Options for Your Skillet
Over-medium eggs are my top pick because the slightly runny yolk adds richness without overpowering the dish. Scrambled, poached, or even sunny-side-up eggs also work well. The only option I’d skip is hard-boiled eggs, as they don’t meld as seamlessly into the hot, cheesy skillet.
This goat cheese breakfast skillet is the ultimate comfort food for any time of day!
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Goat Cheese Breakfast Skillet
Equipment
Ingredients
- 3 cups Herbed Breakfast Potatoes (See recipe in instructions)
- 1 tbsp Unsalted butter
- 1 Zucchini (diced)
- 2 large Shallots (sliced)
- 1 Red Pepper (diced)
- 3 Radishes (sliced)
- 7 Crimini Mushrooms (or shiitake or button, sliced)
- 2 tbsp Lemon Juice (1 lemon worth)
- 2 cup Baby Spinach
- 8 Large eggs
- 3 oz ShreddedMozzarella
- 4 oz Herbed Goat Cheese
Instructions
- Prepare Herbed Breakfast Potatoes.
- When potatoes have about 10 minutes left, heat a large skillet over medium high heat. When hot, add 1 tbsp Unsalted butter, allowing it to melt. Add 1 Zucchini, 2 large Shallots, 1 Red Pepper and 7 Crimini Mushrooms. Heat for 4-6 minutes, stirring occasionally, until vegetables are soft but not over cooked. Spritz 2 tbsp Lemon Juice over the top. Stir in 2 cup Baby Spinach and heat until wilted.
- Cook 8 Large eggs anyway you like.
- Divide Herbed Breakfast Potatoes amongst 4 bowls and top with vegetables. Divide 3 oz ShreddedMozzarella and 4 oz Herbed Goat Cheese across the bowls. Add eggs and serve with multigrain toast.