Western Skillet Eggs

Nuvita Biscuits

This hearty, flavorful dish  is packed with all your favorites: ham, tomatoes and bell peppers, just to name a few. A recipe this lively is sure to be the star of any holiday brunch spread.


  • 1/2 cup half-and-half or whole milk
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, sliced
  • 2 large green bell peppers, seeded and cut into 1/2-inch strips
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 pound thinly sliced ham, cut into 1-inch pieces
  • 4 slices sourdough bread, torn into pieces (about 2 cups)
  • 2 tablespoons chopped fresh parsley, plus more for topping
  • 8 large eggs


Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.

Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.


Recipe Comments

  1. posted by Lucas H on Feb 12, 2013

    I have some nice green bell peppers and ground beef. What else should I add?
    Thank you all. Dinner was delicious.

  2. posted by xiM Clutch on Mar 21, 2013

    tomorrow is my momma’s birthday so i’m gonna get up extra early and make her breakfast :]
    and what are some other things i could make for breakfast?

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