Maple Bacon, Mushroom and Potato Baked Egg Skillet

Maple Bacon, Mushroom and Potato Baked Egg Skillet

Last month’s big snow day gave me the opportunity to break out that cast iron skillet and make an egg skillet that warmed me up on a cold winter’s day.  As soon as I heard that this snow day was a possibility, I hit the grocery store to stock up on some comfort food and some breakfast fixings. I said this in my last skillet recipe post but I’ll say it again, I rarely get to eat a home cooked breakfast. So if there is an opportunity, I am going to seize it. And seize it I did!! My office announced it was closing the night before, so after sleeping in a bit, I drowsily got to the kitchen to kick off my easy skillet meal.

I loved using maple bacon in this because it lends an extra hint of country style flavor to the dish. Using the reserved bacon drippings as your fat to sauté the mushrooms and potatoes only further that golden wood and confectionery flavors that the maple bacon brings. Baking the eggs sunny side up allows for the eater to dip into that syrupy yolk and mix it onto the other ingredients for maximum flavor.

It’s a one pan meal and if you cheat like I did and use pre-peeled and diced breakfast potatoes, it will be on the table in less than 30 minutes!

One thing to note is that a cast iron skillet is not necessary. However; you do need a pan that is both stovetop and oven safe.

Get egg-cited for your new favorite breakfast egg skillet!


…all for the love of the dish



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Maple Bacon, Mushroom and Potato Baked Egg Skillet


  • 3 slices thick cut maple bacon
  • 2 cups Simple Potatoes diced potatoes with onions
  • 8 oz sliced white mushrooms
  • 4 large eggs
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper


  1. Preheat oven to 350 degrees.
  2. Heat cast iron skillet over medium-high on stove top.
  3. Add bacon to the hot skillet. Cook until crispy. Remove and place on paper towels to let grease drip off.
  4. Add the mushrooms and potatoes right into remaining bacon fat to cook. Cook 7-10 minutes or until potatoes are slightly crispy, stirring occasionally.
  5. Chop the bacon slices into bits and stir into skillet.
  6. Create 4 small divets in the skillet. Carefully crack each egg directly into one of the divets.
  7. Place the whole pan into the pre-heated oven.
  8. Bake for 12-15 minutes or until the whites are set.
  9. Serve.
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  1. Jen Dantuma
    April 11, 2017 / 3:08 pm

    Sounds delicious and this is my favorite kind of breakfast. I like to cook up extra boiled potatoes and use those the next day for fried potatoes. Bacon would be delicious – haven’t tried it…I usually am using up a bit of roast beef or roast pork, etc.

    • Missy Somers
      April 18, 2017 / 9:27 am

      That’s a great idea for extra boiled potatoes! Bacon is a must, it really adds so much flavor. Enjoy!

  2. Samantha Peres
    April 11, 2017 / 10:11 pm

    hmm delicious

  3. April 11, 2017 / 11:47 pm

    I am craving this now because it looks so delicious.This is a one pan meal full of all my favorites for breakfast.Thanks so much for this wonderful recipe .

    • Missy Somers
      April 18, 2017 / 9:27 am

      One Pan meals are the best! And the Maple Bacon really makes it- enjoy 🙂

  4. Linda Manns Linneman
    April 12, 2017 / 7:53 am

    This makes me hungry just looking at it. I love maple bacon. Thank you so much for sharing this

  5. Jessica Rouse
    April 14, 2017 / 5:45 pm

    Wow! This dish looks so intense yet it’s so easy to make! Looks like I know what I’m doing for breakfast next. Thanks for sharing!

    • Missy Somers
      April 18, 2017 / 9:25 am

      It’s very easy and very flavorful! Glad you enjoy the recipe!

  6. Joseph
    May 10, 2017 / 10:35 am

    thanks for sharing this recipe… I’ll try this for sure…

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