The Ultimate Mother's Day Brunch Skillet

Prep Time: ~15 minutes
Cook Time: 20–25 minutes
Servings: 4–6

Ingredients

• 1 lb baby potatoes, halved
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 cup asparagus, cut into 2-inch pieces
• 6 eggs (Use 4 eggs for an 8" skillet, 8-10 for a 14" skillet or larger)
• ½ cup crumbled goat cheese or feta
• Kosher salt
• Fresh cracked black pepper
• Fresh herbs (chives, parsley, dill)
• 1 lemon, halved

Optional: smoked salmon, bacon, avocado, hot sauce

Steps

1. Build the Fire
   Light your Cowboy Cauldron and let the fire burn down to a steady bed of coals. Place a 10–12 inch cast iron skillet on the grill over medium heat. This size is ideal for feeding a small group, but the recipe can easily be scaled up or down depending on how many people you’re serving.
2. Cook the Potatoes
   Add olive oil and potatoes to the skillet. Cook for 10–12 minutes, stirring occasionally, until browned and tender.
3. Add Vegetables
   Add onion, bell pepper, and asparagus. Cook another 5 minutes until softened.
4. Add the Eggs
   Make small wells in the skillet and crack the eggs directly into the pan. Season lightly with salt and pepper.
5. Finish Over Fire
   Once the eggs begin to set, cover the entire skillet or pan with foil to finish cooking to your desired doneness. This will take at least a few minutes.
6. Top & Serve
   Add goat cheese, herbs, and a squeeze of grilled lemon. Serve straight from the skillet.

Pro Tips

• Keep the skillet toward the edge of the fire for gentler egg cooking.
• Add smoked salmon after cooking for a premium brunch finish.
• Serve with toasted bread or grilled flatbread.
• Let everyone gather around and eat straight from the skillet.
• Pair with coffee, mimosas, and a slow morning outdoors.