Country Breakfast Skillet
Start your morning with the hearty, comforting flavors of a Country Breakfast Skillet, a one-pan wonder that brings together crispy golden potatoes, savory breakfast sausage, and tender sautéed vegetables. Topped with perfectly cooked eggs and a blanket of melted cheddar cheese, this rustic breakfast is a true crowd-pleaser. Cooked in a single skillet for easy cleanup and bursting with homestyle goodness, this dish is seasoned with a hint of paprika for extra depth, then finished with a fresh sprinkle of scallions or parsley for brightness. Whether you're serving it for a cozy family brunch or a satisfying weekend breakfast, this skillet dish is a balanced combination of protein, carbs, and veggies in every bite. Plus, it's ready in just 45 minutes, making it as practical as it is delicious!
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Recipe Information
Ingredients
- 4 cups potatoes (russet or Yukon gold), diced
- 1 pound breakfast sausage, ground or links sliced
- 1 medium onion, diced
- 2 medium bell peppers (any color), diced
- 3 cloves garlic, minced
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons olive oil or butter
- 2 tablespoons scallions or parsley, chopped (for garnish)
Instructions
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat and add 1 tablespoon of olive oil or butter.
Add the diced potatoes to the skillet, spreading them out in an even layer. Cook for 10-12 minutes, stirring occasionally, until golden-brown and crispy on the outside. Remove the potatoes from the skillet and set aside.
In the same skillet, add the breakfast sausage, breaking it up into small crumbles (or add sliced sausage, if using links). Cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove the sausage and set aside with the potatoes.
Add the remaining 1 tablespoon of olive oil or butter to the skillet and toss in the diced onion and bell peppers. Sauté for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the cooked potatoes and sausage to the skillet, mixing them with the sautéed vegetables. Season the mixture with salt, black pepper, and paprika if using. Stir well to combine.
Using a spoon, create four small wells in the mixture and crack an egg into each well.
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 5-7 minutes until the egg whites are set but the yolks are still slightly runny. (Cook longer if you prefer fully set yolks.)
Sprinkle the shredded cheddar cheese evenly over the skillet and cover again for 1-2 minutes to allow the cheese to melt.
Remove the skillet from heat, garnish with chopped scallions or parsley, and serve immediately. Enjoy!
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 7399 mg | 322% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 21.8 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1193 mg | 92% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5594 mg | 119% | |
*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.
