Breakfast skillets are all the rage these days, so I decided to dip my toes in the cast iron waters. The first time I tried this I used some beef chorizo from the fine folks at Ranchr:

And the Ranchr one turned out like this:

When you see the final product of the one I shot for this recipe you won’t see much difference, so feel free to use either pork or beef sausage.

Oh, speaking of Ranchr, what are they? They are company that works with boutique ranchers on the west coast to provide top notch, grass beef shipped straight to your door. I’ve had some of their steaks, which were absolutely fantastic, as well as a number of these “grinder” products that come in one pound packages. The beef chorizo is my favorite. It’s chorizo but not extremely spicy. I LOVE spicy chorizo, but it wrecks me later. This stuff has that amazing flavor but doesn’t light me up the next day. Best of both worlds!

So let’s get back to this recipe.

Sausage and Egg Breakfast Skillet Ingredients:

1/4 stick of salted butter
2 tbsp olive oil
1 pound russet or yukon gold potatoes, washed and cubed
1.5 yellow, orange or red bell pepper, chopped
1 cup purple onion, diced
1 pound pork or beef sausage
5-6 eggs
1/2 cup tomatoes, chopped
1/4 cup chopped greens (either flat leaf/Italian parsley or cilantro)
Salt and pepper to taste

Start with a cast iron pan north of 400F and add the olive oil and the butter:

Butter melting in cast iron
Butter melting in cast iron takes me to my happy place. Hey, I’m easily amused. Don’t judge me!

Wait for the butter to melt and the pan to return to temp and drop in the cubed potatoes and hit them with salt and pepper:

Potatoes sizzling in a cast iron pan
Potatoes are optional here. If you want to go lo carb, skip the spuds

If you are curious as to what grill I’m using, I’m using my new Hooray Grill which is a Santa Maria style cooker. That means it has a large, open top fire box that is topped with a grill grate that can be raised and lowered to adjust the surface temps:

The Hooray Grill fresh off the pallet
My Hooray also came with an optional rotisserie
Lighting the Hooray Grill
Lighting charcoal in a box of oak logs means I get plenty of heat and a wonderful amount of smoke for hours.
The Hooray Logo
This cooker is one of the coolest grills I’ve ever gotten to cook on and I’ve cooked on a lot.

Now back to the recipe. While the potatoes are browning in the cast iron pan, chop the peppers and onions:

Chopping peppers
Most of the rest of the ingredients of this dish

Once the potatoes have browned about 60-75%, add the peppers and then the onions:

Work the peppers and onions through the potatoes and let them soften as the potatoes finish browning. When the potatoes are near browned throughout, time to add the sausage:

One pound of pork sausage
One pound of pork sausage
Adding the sausage to the dish
Add the sausage
Working the sausage in with a spatula
Work the sausage in with a spatula

While the sausage is browning is a perfect time to get asked about what is in the skillet and thus explain that:

Explaining the dish and the process
Explaining the dish and the process!

And who is asking about the makeup of this dish?

Pointing to the one asking the questions
And the culprit is…

This guy:

Dad hamming it up for the cam
Dad hamming it up for the cam

While the sausage is browning is also the perfect time to chop the tomatoes and greens:

Slicing orange cherry tomatoes
Raw tomatoes add a wonderful freshness to the dish
Slicing flat leaf parsley
Flat leaf parsley ready for the skillet

Once the sausage is cooked through, use a spatula to create a little nest for each egg in the ingredients and crack an egg in each one:

Sausage, peppers, onions and potatoes in a cast iron skillet
Ready for the eggs
Cracking an egg into a nest
Crack an egg into each nest

Pull the skillet off the heat and drop a lid on it:

A wok lid on a cast iron skillet
That lid is a wok lid

Once the egg whites firm up, the skillet is done:

Firm egg whites
Egg whites are firm so this dish is done

Sprinkle the tomatoes and the greens over the top (optional):

Adding in the leafy greens and tomatoes to finish the dish
Add in the leafy greens and tomatoes to finish the dish
Ready to eat
Ready to eat

Pour a hot cup of coffee and scoop out a portion:

Coffee and breakfast
Add a cup of coffee (only if you are a closer) and eat up

Then mow it down. I, for instance, had at least three servings from that one pan:

Scott Thomas eating breakfast
I wonder why I’m fat!

I’m not kidding. I hit that more than a couple times:

I fried up an egg next to that little pile of leftover ingredients to make myself my third helping. What can I say, Breakfast is the most important meal of the day!

Feel free to augment as fresh ingredients dictate.

If you have any questions or comments, feel free to leave them below or shoot me an email.

Sausage and Egg Breakfast Skillet
Author: 
Recipe type: Entree
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Sausage, potatoes, peppers and eggs cooked in a cast iron skillet on the grill
Ingredients
  • ¼ stick of salted butter
  • 2 tbsp olive oil
  • 1 pound russet or yukon gold potatoes, washed and cubed
  • 1.5 yellow, orange or red bell pepper, chopped
  • 1 cup purple onion, finely chopped
  • 1 pound pork or beef sausage
  • 5-6 eggs
  • ½ cup tomatoes, chopped
  • ¼ cup chopped greens (either flat leaf/Italian parsley or cilantro)
  • Salt and pepper to taste
Instructions
  1. When the skillet gets to north of 400F add the oil and butter
  2. Once the butter melts and the pan returns to above 400F drop the potato cubes in
  3. Salt and pepper the potatoes
  4. Stir occasionally to brown the potatoes on all ides
  5. When the potatoes are browned between 60-75% add in the peppers and onions
  6. Once the potatoes are browned all the way around, and the peppers and onions are soft, add the pork
  7. Stir occasionally until the pork has been completely browned
  8. Create a nest in the potato/pepper/onion/pork concoction for each egg and crack an egg into each nest
  9. Place a lid on the skillet and remove from heat
  10. Once the egg whites are solid, add the fresh tomatoes and greens and serve
 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 3 years ago
Scott Thomas

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