Potatoes, red and green bell peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for breakfast, lunch, or dinner.

Breakfast Potatoes Skillet

I love having potatoes with breakfast in the morning. Well, technically, I would enjoy having potatoes with most of my meals. Potatoes, peppers, and onions add up to a terrific meal that comes together quickly any time of day.

By taking the time to prep them in advance, I simply heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch, or tossed into scrambled eggs for a hearty breakfast.

Breakfast Potatoes with Peppers and Onions

I get why some people don’t like to pre-chop their potatoes because they discolor and turn brown. For breakfast potatoes, I typically dice them the night before and store them in the refrigerator submerged in water.

Wondering how to make crispy breakfast potatoes? In the morning, drain the water and pat the diced potatoes to dry. Drying the potatoes well is the key to getting the best crispy potato edges.

The peppers and onions can be chopped and just stored in containers or in simple zip-close bags until you’re ready to cook them.

Potatoes with Peppers and Onions

You’ll need just a few ingredients to make this recipe.

• olive oil
• yellow onion
• potatoes
• bell pepper
• kosher salt 
• freshly ground black pepper

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Savory ham and cheddar cheese are layered into these fluffy biscuits. Served on their own or with a plate of scrambled eggs or alongside a bowl of soup, these biscuits disappear almost as quickly as I can make them.

Ham and Cheese Biscuits

I’ve been making these Ham and Cheese biscuits for about four years now and they are frequently found tucked into our freezer. While they’re delicious on their own, they also make a terrific egg sandwich and pretty amazing biscuits with gravy too.

We are huge fans of “leftover” recipes. Anytime I can cook a meal and then use the leftovers in another meal, that makes my day.

Ham is one of my favorites for making multiple meals. This Balsamic and Dijon Glazed Ham is frequently the main player in my ham recipes.

I often make Old Fashioned Ham Balls and this amazing Stir Fry with our leftover ham. Next on my list is this Cheesy Potato, Ham, and Egg Breakfast Casserole.

These Ham and Cheese Biscuits were originally made with leftover ham and they turned out so well, I made them again the very next day because my boys begged for more of them.

Since then, the biscuits have been more frequently made with chopped-up deli ham than anything else, because I crave these biscuits far more frequently than we happen to have leftover ham available.

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You know those foods that you taste once and then you simply can’t get it out of your mind? This Sausage Gravy is one of those foods.

You’ll find yourself remembering it (and craving it again!) at all hours of the day. The hints of fragrant rosemary add something unforgettable, many people have told me this immediately became their all-time favorite gravy.

Easy Sausage Gravy

Would you like the secret behind making the best sausage gravy you’ll ever taste? It’s that little sprinkling of rosemary. After tasting a rosemary sausage gravy at a restaurant, I started adding rosemary to my gravy when I made it.

That little herb addition takes a simple old-fashioned recipe for biscuits and gravy from being something that we enjoy eating to the level of being something that I crave on a regular basis.

This rich, creamy sausage gravy recipe is the heart of one of my favorite “brinners” – breakfasts that we eat for dinner; although this gravy is always a hit for breakfast as well.

Sometimes we dunk toast sticks into the gravy or pour the gravy over hot biscuits. (I couldn’t resist sharing this video of my baby making biscuits for the first time.) Sausage Gravy is also heavenly over hash browns with an egg on top.

How To Make Sausage Gravy

Making a truly excellent sausage gravy is easier than you might think. Start with a sausage that you like. I typically use a country or breakfast sausage.

Crumble the sausage as it starts to cook in a large skillet. Once it has browned, sprinkle with flour and toss well to coat. Add the milk, salt, and pepper.

Let the gravy cook and thicken for about five minutes, while you stir frequently. Add the rosemary, taste the thickened gravy, and add additional salt and pepper only if needed. I will tell you this is one dish where extra pepper gives it tons of flavor!

My youngest son’s favorite breakfast for dinner is this Breakfast Poutine: crisp, hot fries and melting cheese curds topped with sausage gravy and a fried egg. What’s not to love?

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2 Ingredient Pancakes have been showing up all over the internet lately. Low carb pancakes that are easy to make, and tasty as can be, we’ve been making these 2 Ingredient Cream Cheese Pancakes for years.

Amazingly thin and delicate, these cream cheese pancakes are much closer to a crepe than a traditional thick and fluffy pancake. I like these pancakes best when simply dusted with powdered sugar, but by all means, try my buttermilk syrup.

They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put peanut butter and jelly on top. Whatever floats your boat and your diet works here.

(Lemon Curd would be amazing too, just saying.)

These simple low carb pancakes are a completely different kind of breakfast treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them as often as I’m willing to make them.

I first stumbled across this Cream Cheese Pancake recipe about ten years ago over at I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.

2 Ingredient Pancakes

Having now tried the popular 2 ingredient banana pancakes as well, I can tell you beyond any doubt that 2 ingredient pancakes made without banana are my favorite hands down.

These delicate cream chee