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I learned to cook at an early age. Instead of relying on recipes, most of my dishes come about from trial and error, including this skillet. We always make this when we go camping.—Mary Stickney, Cortland, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 pound ground beef
  • 2 medium potatoes, peeled, cubed and cooked
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 4 eggs
  • Salt and pepper to taste

Nutritional Facts

1 each: 242 calories, 10g fat (4g saturated fat), 240mg cholesterol, 112mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 18g protein.


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add potatoes, onion and celery. Cook and stir for 10-15 minutes or until potatoes are browned and celery is tender.
  2. Make four wells in beef mixture; bread an egg into each well. Cover and cook over medium heat until eggs are completely set, about 10 minutes. Sprinkle with salt and pepper. Yield: 4 servings.
To make wells in the Sunrise Skillet beef mixture, use the back of a large serving spoon or the bottom of a measuring cup or small glass. To prevent eggshells from getting into the beef mixture, first break the eggs, one at a time, into a custard cup or saucer. Then gently slide into the well.
Originally published as Sunrise Skillet in Taste of Home Ground Beef Cookbook 1999, p189

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