Breakfast Skillet

I start my day with this hearty breakfast skillet that combines golden potatoes, savory sausage, and fluffy eggs, all topped with melted cheese. It’s all cooked in one pan—quick, satisfying, and cleanup is a breeze.

Why You’ll Love This Recipe

I treasure how this skillet is ready in about 30 minutes with minimal effort. Everything cooks together, infusing flavor from the sausage into the potatoes. I love that I can swap in  turkey sausage, stir in extra veggies, and customize the cheese. It’s a great way to use what’s already in my fridge, and it makes enough for leftovers I can reheat later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter

• Potatoes (diced small – Yukon gold or red)

• Ground sausage or turkey sausage, chopped

• Onion, diced (optional but adds flavor)

• Garlic, minced (optional)

• Eggs, beaten or cracked whole

• Shredded cheese (cheddar, Monterey Jack, or your favorite)

• Salt and pepper

• Optional add-ins: bell peppers, mushrooms, spinach, cherry tomatoes

Directions

1. Heat oil or butter in a large skillet over medium heat.

2. Add potatoes (and onion, if using); cook until they start to brown, about 8–10 minutes, stirring occasionally.

3. Push potatoes to one side and add sausage; cook until browned and cooked through, around 5–7 minutes. If using garlic or peppers, stir them in now and sauté a minute.

4. Combine potatoes and meat, season with salt and pepper.

5. Pour beaten eggs over the skillet or crack eggs evenly on top. Cover and cook until eggs set to your liking (about 5 minutes for firmer eggs).

6. Sprinkle cheese over top, cover briefly until melted.

7. Serve straight from the pan, garnished with fresh herbs or a dollop of sour cream, if you like.

Servings and timing

• Servings: 3–4 generous portions.

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• Meat swap: Use chorizo, pancetta, or omit for a vegetarian base—add more veggies instead.

• Veggie-packed: Sauté bell peppers, mushrooms, or kale along with the potatoes.

• Spicy kick: Stir in diced jalapeño or sprinkle crushed red pepper.

• Cheese options: Swap cheddar for pepper jack, feta, or smoked gouda for new flavor.

• Herb finish: Top with fresh parsley, chives, or cilantro right before serving.

storage/reheating

I let the skillet cool, then store leftover portions in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the skillet over medium-low heat, or microwave a single portion for about 1–2 minutes, adding a splash of water if it seems dry. I don’t recommend freezing, as the texture of the potatoes and eggs changes too much.

FAQs

Can I use frozen hash browns instead of fresh potatoes?

Yes—I often use thawed frozen hash browns to save time. Just skip the prep and cook them until crisp.

Can I make this dairy-free?

Absolutely—just omit the cheese or use a dairy-free cheese alternative.

How do I know when the eggs are done?

I like the eggs slightly soft but cooked through; usually 5 minutes covered does it. For runnier yolks, check at around 3 minutes.

Is this recipe gluten-free?

Yes—as long as your sausage and seasonings are certified gluten-free, the rest is naturally gluten-free.

Can I prep this ahead?

For sure! I dice potatoes and prep toppings the night before. Then I cook meat fresh in the morning, add potatoes and eggs, and it’s ready fast.

Conclusion

I find this breakfast skillet to be my go-to for busy mornings or when I want a comforting, all-in-one meal. It’s flexible, flavorful, and perfect for feeding a crowd or prepping ahead. I hope it fuels your day as much as it does mine!

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