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).
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.
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
- Cast Iron Skillet
- 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
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.
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).
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
