Sausage and Potato Omelet
Elevate your breakfast game with this hearty and flavorful Sausage and Potato Omelet—perfect for weekend brunch or a quick dinner. This recipe combines golden, pan-fried potatoes, savory crumbled breakfast sausage, and caramelized onions, all nestled into a fluffy egg base infused with milk, salt, and pepper for a rich, creamy texture. Topped with gooey melted cheddar cheese and optional fresh parsley for a pop of color and freshness, this omelet is a complete meal loaded with protein and comforting flavors. Ready in just 30 minutes, this satisfying skillet masterpiece is ideal for two and can easily be adapted to serve more. Whether folded for a classic look or served as an open-faced omelet, this dish is a guaranteed crowd-pleaser. Keywords: sausage and potato omelet, easy breakfast recipes, cheesy omelet recipe, savory brunch ideas, skillet omelet.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup potato (peeled and diced)
- 0.5 pound breakfast sausage (crumbled)
- 0.5 cup onion (finely chopped)
- 0.5 cup cheddar cheese (shredded)
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil and the butter in a large nonstick skillet over medium heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and cook the crumbled sausage over medium heat until browned and fully cooked, about 5-6 minutes. Remove from the skillet and set aside with the potatoes.
Add the chopped onion to the skillet and cook for 2-3 minutes, stirring until softened.
Reduce the heat to low and return the cooked potatoes and sausage to the skillet, spreading them evenly over the surface.
Pour the whisked egg mixture evenly over the sausage and potatoes. Tilt the skillet as needed to ensure the eggs spread evenly.
Sprinkle the shredded cheddar cheese over the top of the omelet.
Cover the skillet with a lid and cook on low heat for 5-7 minutes, or until the eggs are set and the cheese has melted.
Using a spatula, carefully slide the omelet onto a large plate and fold it in half, or serve it open-faced.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 690 mg | 53% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2047 mg | 44% | |
*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.
