Sausage and Egg Breakfast Skillet

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:

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:

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:

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

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:

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

And who is asking about the makeup of this dish?

This guy:

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

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:

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

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

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

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

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

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

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.

Print Recipe

Sausage and Egg Breakfast Skillet

Sausage, potatoes, peppers and eggs cooked in a cast iron skillet on the grill

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Entree

Cuisine: Breakfast

Ingredients

• 2 tbsp salted butter ¼ stick
• 2 tbsp olive oil
• 1 lb russet or yukon gold potatoes washed and cubed
• 1.5 bell pepper yellow, orange, or red, chopped
• 1 cup red onion finely chopped
• 1 lb pork or beef sausage
• 5-6 egg
• ½ cup tomato chopped
• ¼ cup chopped greens either flat leaf/Italian parsley or cilantro
• Salt and pepper to taste

Instructions

• When the skillet gets to north of 400F add the oil and butter
• Once the butter melts and the pan returns to above 400F drop the potato cubes in
• Salt and pepper the potatoes
• Stir occasionally to brown the potatoes on all ides
• When the potatoes are browned between 60-75% add in the peppers and onions
• Once the potatoes are browned all the way around, and the peppers and onions are soft, add the pork
• Stir occasionally until the pork has been completely browned
• Create a nest in the potato/pepper/onion/pork concoction for each egg and crack an egg into each nest
• Place a lid on the skillet and remove from heat
• Once the egg whites are solid, add the fresh tomatoes and greens and serve

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