Hello, breakfast lovers! This One-Pot Breakfast Meatball Skillet with Eggs & Cheese is a savory, crowd-pleasing morning dish—juicy mini meatballs browned and simmered in a garlicky tomato sauce, then topped with baked eggs and melted cheese for the ultimate comfort breakfast. Everything comes together in one skillet for big flavor and easy cleanup.
The meatballs soak up the herby sauce, runny eggs add creaminess, and gooey cheese finishes it off with that irresistible pull. It’s hearty, protein-packed, ready in about 40 minutes, and perfect for weekend brunches, family mornings, or meal-prep that reheats beautifully. High in protein, naturally gluten-free (with GF breadcrumbs), and full of satisfying vibes!
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Why These Ingredients Create the Ultimate Breakfast Skillet
Every element brings balance and bold flavor:
- Ground beef (or turkey): Forms tender mini meatballs that cook quickly and stay juicy.
- Olive oil: For browning meatballs and building rich sauce base.
- Onion, garlic, canned tomatoes: Simple aromatic and tangy foundation.
- Italian herbs & spices: Warm oregano, basil, and red pepper flakes for classic savory depth.
- Eggs: Baked right in the sauce for runny yolks that mix into every bite.
- Mozzarella & Parmesan: Melty, cheesy topping that makes it irresistible.
- Fresh basil or parsley: Bright herb finish to lift the richness.
- Optional breadcrumbs: Light binder in meatballs for extra tenderness (skip for grain-free).
One-skillet method keeps everything infused and hands-off after browning—no multiple pans!
Ingredients
- 1 lb (450g) ground beef (or ground turkey for lighter option)
- 3 tablespoons olive oil, divided
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust for heat)
- Salt and black pepper to taste
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 6 large eggs
- Fresh basil or parsley, chopped, for garnish
- Optional: ¼ cup breadcrumbs (for meatballs) + crusty bread for serving
Step-by-Step Instructions
- Make the mini meatballs — In a bowl, mix ground beef with salt, pepper, optional breadcrumbs, and a pinch of oregano. Roll into small 1-inch meatballs (about 20–24 pieces).
- Brown the meatballs — Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in a single layer and brown 4–5 minutes, turning to golden all sides. Transfer to a plate.
- Build the sauce — In the same skillet, add remaining 1 tablespoon oil and diced onion. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Simmer the sauce — Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Stir well, scraping up browned bits. Bring to a simmer and cook 5–7 minutes to thicken slightly.
- Combine and bake — Return meatballs to the skillet, nestling them in the sauce. Sprinkle mozzarella and Parmesan over the top. Make 6 small wells in the sauce and crack an egg into each.
- Bake to finish — Transfer skillet to a preheated 375°F (190°C) oven. Bake 10–12 minutes until eggs are set to your liking (whites firm, yolks runny) and cheese is bubbly.
- Rest and serve — Let rest 2 minutes. Garnish with fresh herbs. Serve hot straight from the skillet with crusty bread or toast.
Pro Tips for the Best Meatball Breakfast Skillet
- Small meatballs cook evenly and faster in the sauce.
- Brown well—creates flavor base for the whole dish.
- Use oven-safe skillet (cast-iron ideal) for seamless stovetop-to-oven.
- Watch eggs closely—pull early for runny yolks.
- Taste sauce before baking—adjust salt/spice since cheese adds saltiness.
- For crispier tops: Broil 1–2 minutes at the end (watch to avoid burning).
Variations and Substitutions
Customize to your liking:
- Meat swap: Ground turkey, chicken, or pork sausage for different flavor.
- Veggie add-ins: Spinach, mushrooms, or diced zucchini in the sauce.
- Cheese twist: Cheddar, provolone, or feta for variety.
- Spicy version: Double red pepper flakes or add hot sauce.
- Lower carb: Skip breadcrumbs and serve with avocado.
- Vegetarian: Use plant-based meatballs or extra veggies/beans.
- No oven? Cover and simmer on low stovetop 8–10 minutes until eggs set.
Meal Prep, Storage, and Serving Ideas
Stores well without eggs (fridge up to 4 days, freeze 2 months). Reheat sauce + meatballs, then add fresh eggs or bake eggs separately.
Serving suggestions:
- With toasted sourdough, English muffins, or bagels.
- Topped with sliced avocado or a dollop of yogurt.
- Alongside fresh fruit or a simple green salad.
- In bowls over hash browns or breakfast potatoes.
Nutrition Facts (Per Serving – Based on 6 Servings)
Approximate values using standard data
- Calories: ~410
- Protein: 30g (excellent from beef & eggs)
- Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 6g (natural from tomatoes)
- Total Fat: 25g
- Saturated Fat: 9g
- Sodium: ~750mg (varies with salt/cheese)
- Key Micro-nutrients: High in Vitamin A, Vitamin C, iron, B vitamins, and calcium
A savory, cheesy, protein-loaded breakfast skillet that’s cozy, easy, and perfect for sharing.
There you have it—the ultimate One-Pot Breakfast Meatball Skillet with Eggs & Cheese to make mornings epic. Dig in and enjoy! 🥄🍖🔥🧀