Sausage and Egg Breakfast Skillet

Sausage, peppers, potatoes, onions, eggs, herbs and tomatoes all cooked over live fire in a cast iron pan to make an amazing breakfast skillet. This is one of those guideline sort of recipes. Hence, use whatever you you have on hand. If you want to scramble the eggs, go for it. If you want to leave the onions out, so be it. Furthermore, this is my go-to breakfast skillet recipe – Sausage and Egg Breakfast Skillet.

Breakfast skillets are all the rage these days, thus I decided to dip my toes in those cast iron waters.

I do have another version of this with some cheese!

The first time I tried this I used some beef chorizo and it was fantastic.

Here is the first run of this recipe:

When you see the final product of the one I shot for this recipe you won’t see much difference, from that pic above and the one I did with pork sausage here.

Therefore, feel free to use either pork or beef sausage.

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 skillet north of 400F and add the olive oil and the butter:

How to Cook a Breakfast Skillet

Wait for the butter to melt and the pan to return to temp, then drop in the cubed potatoes. Once the potatoes have browned about 60%-70% drop in the peppers and onions. Once the peppers and onions have softened, add the sausage and work it through. When the sausage is cooked about 80%-90%, form small indentions (or nests) in the ingredients for the eggs and crack one in each nest and put on the lid. Finally, slide the pan off the heat and let the residual heat in the pan work its way through the ingredients. Once the eggs have firmed up top with the tomatoes and herbs and serve.

Scroll down for step-by-step, picture-by-picture, foolproof grilling instructions.

Step by Step Instructions:

Back to the Sausage and Egg Breakfast Skillet recipe.

Here are those potatoes in the pan.

They go in first because they take the longest to cook:

Santa Maria Grill

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 breakfast skillet recipe.

While the potatoes are browning in the cast iron pan, chop the peppers and onions:

Once the potatoes have browned about 60%-70%, add the peppers and onions to the skillet:

Work the peppers and onions through the potatoes and let them soften as the potatoes finish browning.

Sausage Fest:

Next, when the potatoes are near browned throughout, 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. 

Eggtastic!

Crack an egg into each nest

Then, pull the skillet off the heat and drop a lid on it:

Once the egg whites firm up, the Sausage and Egg Breakfast Skillet is done:

Then, sprinkle the tomatoes and the greens over the top (optional) and serve:

Finally, pour a hot cup of coffee and scoop out a portion of that Sausage and Egg Breakfast Skillet:

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:

Sausage and Egg Breakfast Skillet Recipe Recap

This dish always hits the spot. So much so, I now make it for more than 20 people every year on our family vacation in Northern Michigan. Additionally, I chop everything the night before and keep the chunked potatoes in a large bowl of water in the fridge overnight. Furthermore, always feel free to augment as fresh ingredients dictate.

If you have any questions or comments about the Sausage and Egg Breakfast Skillet, feel free to leave them below or shoot me an email.

Also, if you could leave us a great review with lots of stars that would be most appreciated!

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Sausage and Egg Breakfast Skillet Recipe Card:

Print Recipe

5 from 2 votes

Sausage and Egg Breakfast Skillet

Sausage, peppers, potatoes, onions, eggs, herbs and tomatoes all cooked over live fire in a cast iron pan to make Sausage and Egg Breakfast Skillet

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Entree, Main Course

Cuisine: American, American Fare, Breakfast, Grilling, North American

Keyword: Breakfast, Breakfast Sausage, Breakfast Skillet, Butter, cast iron, Cast Iron Grilling, Cast Iron Pan, Cast Iron Skillet, Eggs, Fried Potatoes, Potato, Potatoes

Servings: 6 People

Ingredients

• 2 tbsp salted butter (¼ stick)
• 2 tbsp olive oil
• 1 lb russet or yukon gold potato 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 black 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

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.

See Full Bio

BBQ Grilling

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This article was initially published on: October 1, 2020