Breakfast Skillet Scramble
Start your day off right with this hearty and flavorful Breakfast Skillet Scramble, a one-pan wonder that's jam-packed with fresh ingredients and bold flavors. Perfect for busy mornings or weekend brunches, this recipe combines crispy golden potatoes, savory breakfast sausage, and a colorful medley of sautéed bell peppers and onions—all folded into fluffy scrambled eggs. A generous sprinkle of melted cheddar cheese and a garnish of fresh parsley elevate this dish to comfort food perfection. Ready in just 40 minutes and serving up to four, it's a time-saving, crowd-pleasing meal that’s as versatile as it is delicious. Serve it straight from the skillet for that rustic, no-fuss vibe, and enjoy every bite of this protein-packed, satisfying breakfast!
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Recipe Information
Ingredients
- 6 large eggs
- 2 medium potatoes
- 8 oz breakfast sausage
- 1 medium bell pepper
- 1 small onion
- 2 tbsp milk
- 2 cloves garlic
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
Peel and dice the potatoes into small 1/2-inch cubes.
Dice the bell pepper and onion, and finely mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the potatoes to the skillet, season with a pinch of salt, and cook for 8-10 minutes, stirring occasionally, until they are golden and crispy. Remove the potatoes from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil. Crumble the breakfast sausage into the skillet and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage and set aside with the potatoes.
Add the diced onions and bell peppers to the skillet. Sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Meanwhile, crack the eggs into a mixing bowl, add the milk, and whisk until well combined. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Reduce the heat to medium-low and pour the eggs into the skillet with the vegetables. Allow the eggs to cook undisturbed for about 1 minute, then gently stir and scramble until the eggs are just set.
Add the cooked potatoes and sausage back into the skillet and gently fold them into the scrambled eggs.
Sprinkle the shredded cheddar cheese over the top and let it melt, about 1-2 minutes.
Remove the skillet from the heat and garnish with chopped fresh parsley.
Serve hot directly from the skillet or divide onto plates. Enjoy your Breakfast Skillet Scramble!
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1379 mg | 460% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.9 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1206 mg | 93% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3531 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
