Country Brunch Skillet
Rise and shine with this hearty and flavorful Country Brunch Skillet, the perfect one-pan breakfast or brunch recipe that’s as satisfying as it is easy to make! Featuring crispy golden russet potatoes, savory breakfast sausage, and a colorful medley of bell peppers and onions, all topped with perfectly cooked eggs and melted cheddar cheese, this dish delivers comfort and bold flavors in every bite. The addition of garlic and a touch of paprika adds a smoky depth, while the garnish of fresh green onions brings a pop of brightness. Ready in just 40 minutes, this skillet meal is perfect for feeding a hungry crowd or enjoying a cozy weekend brunch. Serve it straight from the skillet for a rustic presentation that keeps this delicious dish warm and inviting! Keywords: Country Brunch Skillet, one-pan breakfast, hearty brunch recipe, sausage and eggs skillet, easy weekend breakfast, rustic skillet meal.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 tablespoons Olive oil
- 8 ounces (crumbled) Breakfast sausage
- 1 medium (diced) Yellow onion
- 1 medium (any color, diced) Bell pepper
- 2 cloves (minced) Garlic
- 4 pieces Large eggs
- 1 cup (shredded) Cheddar cheese
- 2 stalks (sliced for garnish) Green onions
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.5 teaspoon Paprika
Instructions
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Season with a pinch of salt and pepper. Remove potatoes from the skillet and set aside.
In the same skillet, add the crumbled breakfast sausage and cook for 5-7 minutes, breaking it up with a spatula, until browned and cooked through. Drain any excess grease if necessary.
Add the diced onion and bell pepper to the skillet with the sausage and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Return the cooked potatoes to the skillet, stirring everything together. Sprinkle in the paprika, remaining salt, and pepper. Mix well to combine.
Using a spoon, create 4 small wells in the mixture. Crack a large egg into each well. Cover the skillet with a lid and cook on low heat for 3-5 minutes, or until the egg whites are set but the yolks remain runny (cook longer if firmer yolks are desired).
Sprinkle the shredded cheddar cheese evenly over the skillet and cover again for 1-2 minutes, until the cheese melts.
Garnish with sliced green onions before serving. Serve warm directly from the skillet and enjoy!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 279 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1270 mg | 27% | |
*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.
