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Oyster Skillet

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 cup shredded Swiss cheese
  • 1 tablespoon Paula Deen Hot Sauce
  • 2 teaspoons garlic powder
  • 1/4 cup beer
  • 8 eggs
  • 2 tablespoons minced onion
  • 1/2 stick butter
  • 1 pint shucked picked through for shells oysters
  • 6 slices cooked bacon
  • 2 tablespoons chopped fresh parsley
  • 1 diced tomato
  • 1/2 teaspoon optional salt


Drain and pat dry oysters. In a skillet, saute onions in butter until clear. Add oysters and cook until edges curl, about 30 seconds. Remove from heat. In a bowl, whisk together eggs, beer, salt, garlic powder and hot sauce. Pour egg mixture over oysters and cook on low, stirring until eggs are almost set. Sprinkle shredded cheese on top and let melt until eggs are cooked, about 15-20 minutes. Crumble bacon on top and add chopped parsley and diced tomatoes before serving.

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