Potatoes and eggs are a match made in breakfast heaven. Even better: This vegetarian recipe comes together in just one skillet!

Baked Egg and Potato Skillet

Preheat oven to 400 degrees. Peel potatoes; cut into 1/2-inch cubes. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add potatoes. Cook 25 to 30 minutes or until golden brown and tender, stirring occasionally. Season with salt and pepper. 

Add remaining 1 tablespoon butter to skillet; remove from heat. Make four 2-inch wells in potatoes; crack one egg into each well. Bake 4 to 6 minutes or until whites are set and yolks begin to thicken. Sprinkle cheese on top; bake 2 to 3 minutes more or until cheese is melted. Top with pico de gallo, if desired. Serve immediately. 