Breakfast Skillet with Sausage
Start your morning with a hearty and flavorful Breakfast Skillet with Sausage, a one-pan wonder that’s perfect for busy mornings or weekend brunch. This comforting dish combines golden, crispy potatoes, savory breakfast sausage, and a vibrant mix of sautéed bell peppers and onions, all topped with perfectly cooked eggs and melty cheddar cheese. Fresh garlic adds an aromatic depth, while a sprinkle of parsley provides a fresh finishing touch. Ready in just 45 minutes, this versatile recipe is easy to customize and delivers a balanced, protein-packed meal for the entire family. Serve it straight from the skillet for a rustic, satisfying breakfast experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium russet potatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 pound breakfast sausage
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 4 large eggs
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
Peel and dice the russet potatoes into small, bite-sized cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Crumble the breakfast sausage into the skillet and cook over medium heat for 5-7 minutes, or until browned and fully cooked. Remove the sausage from the skillet and set it aside.
Dice the red bell pepper, green bell pepper, and yellow onion into small pieces. Mince the garlic cloves.
Add the diced vegetables (red bell pepper, green bell pepper, and onion) to the skillet. Sauté for 5 minutes until they are softened. Add the minced garlic and sauté for an additional 1 minute.
Return the cooked potatoes and sausage to the skillet, stirring to combine with the sautéed vegetables. Create 4 small wells in the mixture using the back of a spoon.
Crack one egg into each well. Sprinkle the eggs with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your preference.
Remove the skillet from the heat and sprinkle shredded cheddar cheese over the top. Cover again for 1-2 minutes to allow the cheese to melt.
Garnish with chopped fresh parsley before serving. Serve the breakfast skillet warm and enjoy!
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.2 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 741 mg | 57% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4513 mg | 96% | |
*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.
