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This Sausage Breakfast Skillet is one of my favorites to make in the morning. Made with lots of healthy proteins, vegetables, and potatoes, this dish will keep you full and energized until lunch.
I love making breakfast skillets for breakfast! My kids are big eaters, so something filling is a must.
Filled with scrambled eggs, fresh sausage, diced potatoes and onions, this healthy breakfast skillet will quickly become a family favorite.
Make ahead for easy weekday breakfasts like my protein cinnamon rolls, or bring it to your next Saturday morning brunch.
Table of Contents
Why You’ll Love This Recipe
- This sausage and egg dish is super easy to whip up. I love a skillet for breakfast because it is something you can prep the night before and whip up very easily in the morning.
- You can prep this meal the night before by browning your sausage, dicing your onions, and shredding your cheese. In the morning, you will have very little work to have a delicious breakfast on the table!
- You can make so many variations to this recipe and add in more vegetables to add more nutrients. Try diced bell peppers, zucchini, mushrooms, or spinach to keep things interesting!
Recipe Ingredients
- Ground Sausage: Storebought is fine, but I’ve also included a quick recipe for homemade breakfast sausage below. (or try this venison breakfast sausage)
- Onion: I used half an onion, but if you have a small onion, use the whole thing.
- Eggs: Try to find locally sourced free-range eggs if you can, it’s always worth it.
- Shredded Cheese: Cheese is optional, but I highly recommend it!
To Make Homemade Breakfast Sausage:
- Brown one pound of meat (you can use beef, turkey, or pork).
- Stir in 1 teaspoon each of black pepper, Italian seasoning, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of brown sugar and crushed fennel seeds.
Sausage Breakfast Skillet Recipe
Step 1: Brown your sausage, then remove from heat and set aside. Leave the grease in the skillet.
Step 2: Add some extra oil if needed so you have about 2 tbsp of oil and grease. Cook potatoes, rotating frequently, until crispy on the outside and fork tender. Season with salt and pepper.
Step 3: Push the potatoes to one side of the skillet and sautee onion, pepper and garlic on the other side for about 3-4 minutes.
Step 4: Add the sausage back in and mix everything together well.
Step 5: Make 6 small pockets and carefully crack an egg into each.
Step 6: Sprinkle with cheese, salt, and pepper, then cover and continue to cook until whites harden up. If you don’t have a lid for your skillet, you can use aluminum foil or a large lid from a pot.
Recipe Tips
- I used half an onion for this recipe, but if you have a small onion, use the whole thing.
- If you don’t have a lid for your skillet, you can loosely cover it with aluminum foil or borrow a lid from a large pot!
- I like the egg whites firm, but the yolks runny! Feel free to adjust the cooking times up or down a few minutes based on your preference.
- Be sure to check out the video in the recipe card below to see how I make the little divots and crack the eggs directly in them!
- This recipe is a great one-pan meal, but it also tastes delicious with homemade bread on the side. Try it with whole grain biscuits and some butter.
Frequently Asked Questions
Leftovers can be kept in the fridge in airtight containers for up to 4 days. I suggest portioning them out into glass oven safe dishes.
You can make this dish ahead of time and store it in your favorite airtight containers. Then, in the morning, you can stick it in the oven to warm it up for a quick breakfast, like my apple cinnamon oatmeal bake.
Cast irons are ideal for warming up breakfast skillets as they will crisp the potatoes back up, but it can also be reheated in the oven.
Related Recipes
You can make several variations to this recipe and add in more vegetables to add more nutrients. Try diced bell peppers, zucchini, mushrooms, or spinach. If adding in vegetables, do this at the same time as the onions.
After you try this recipe, check out some of my other favorites.
- Cast iron pancakes
- Cast iron breakfast casserole
- Cast iron quiche
- Sourdough french toast casserole
- How to make crispy bacon in a skillet
- Chocolate chip brioche french toast
If you tried this Sausage Breakfast Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sausage Breakfast Skillet
Equipment
Ingredients
- 1 lb ground sausage
- 1 small onion diced
- 1 red bell pepper seeded & diced
- 2 cloves garlic minced
- 3 medium sized russet potatoes peeled and diced (about 2 cups)
- 6 eggs
- 1 cup shredded cheese
- green onions for garnish
Instructions
- Brown your sausage, then remove from heat and set aside. Leave the grease in the skillet.
- Add some extra oil if needed so you have about 2 tbsp of oil and grease. Cook potatoes, rotating frequently, until crispy on the outside and fork tender. Season with salt and pepper.
- Push the potatoes to one side of the skillet and sautee onion, pepper and garlic on the other side for about 3-4 minutes.
- Add the sausage back in and mix everything together well.
- Make 6 small pockets and carefully crack an egg into each. Sprinkle with cheese, salt and pepper, then cover and continue to cook until whites harden up.
Video
Notes
- Be sure to refer to the video above or the step-by-step images before starting! It will help give you an idea of how I crack and cook my eggs right along with the other ingredients!
- I used half an onion, but if you have a small onion, use the whole thing.
- If you don’t have a lid for your skillet, you can loosely cover it with aluminum foil or borrow a lid from a large pot!
- I like the egg whites firm, but the yolks runny! Feel free to adjust the cooking times up or down a few minutes based on your preference.
- Also, If you don’t have breakfast sausage, I have included a quick recipe on how to season regular ground beef or pork in the post above!
This is hands down the best breakfast skillet I’ve ever had.