If you love breakfast recipes, try my Hashbrown Breakfast Casserole, Crab Cake Benedict, Egg Salad Sandwich, or Breakfast Taquitos!
Why I love this recipe:
- One Pan—A hearty meal without making a mess in the kitchen? I can’t think of a better way to start my morning.
- Quick—Ready in about 30 minutes, this meal is so fast and easy to throw together.
- Real Potatoes make it taste so fresh, or you could also use frozen diced hashbrowns.
How to Make a Breakfast Skillet
Cook Meat: Add sausage links to a 12 inch skillet and cook over medium heat until browned and cooked through. Remove to a paper towel lined plate. Add bacon and cook until crisp. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).
Sauté Vegetables: Add potatoes to the pan in a single layer then season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan then add onion, bell pepper and garlic. Sauté for about 3 more minutes.
Chop the sausage and bacon into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
Add Eggs: Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well then sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.
Serve: Garnish with green onion then serve with red or green salsa and hot sauce.
(Courtesy of Lauren Allen)
Recipe Variations
- Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
- Sausage: Substitute ½ pound of your favorite ground sausage.
- Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos by serving the filling inside a warm tortilla.
More Egg Recipes
- How to Poach an Egg
- Eggs Benedict
- Chilaquiles
- Overnight Breakfast Casserole
- Deviled Eggs
- Breakfast Quesadillas
- Spinach and Bacon Quiche
- Huevos Rancheros
Equipment
- Cast Iron Skillet
Ingredients
- 8-10 slices bacon , chopped
- 8 breakfast sausage links*
- 1 small onion , diced
- 1 red bell pepper , diced
- 3 cloves garlic , minced
- 1.5 lbs Russet potatoes* , (about 2 large), peeled and diced into ½’’ cubes, about 3 cups
- salt and pepper
- ¼ teaspoon smoked paprika
- 6 large eggs
- 1 cup shredded cheddar cheese , or favorite cheese
- 2 green onions , chopped, for garnish
- salsa , for serving
- Hot sauce , for serving
Instructions
Add sausage links to a 12 inch skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).
Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.
Notes
Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
Sausage: You can substitute ½ pound of your favorite ground sausage.
Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos (serve inside a warm tortilla).
Nutrition
Calories: 492kcal, Carbohydrates: 38g, Protein: 26g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 303mg, Sodium: 585mg, Potassium: 1053mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1725 IU, Vitamin C: 52mg, Calcium: 279mg, Iron: 3mg
