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. All that being said, this is my go-to breakfast skillet recipe – Sausage and Egg Breakfast Skillet. That being said, I do have another version of this with some cheese!

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

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

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 and hit them with salt and pepper. Once the potatoes have browned about 60%-70% drop in the peppers and onions. Then, after the peppers and onions have softened, add the sausage and work it through the rest of the ingredients. Next, 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.

Back to the breakfast skillet recipe.

Here are those potatoes in the pan. They go in first because they take the longest to cook:

Potatoes sizzling in a cast iron pan — Potatoes are optional here. If you want to go low 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.

This cooker is one of the coolest grills I’ve ever gotten to cook on and I’ve cooked on a lot of grills.

Now back to the breakfast skillet 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%-70%, then 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. Next, when the potatoes are near browned throughout, add the 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:

And who is asking about the makeup of this dish?

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

This guy:

Next, while the sausage is browning is also the perfect time to chop the tomatoes and greens:

Slicing orange cherry tomatoes — Fresh 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. Then, crack an egg into each nest

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

Then, 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

After 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) and serve:

Adding in the leafy greens and tomatoes to finish the dish — Add in the leafy greens and tomatoes to finish the dish

Finally, 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. If are too a coffee fan, you will like to taste this coffee that supports animal rescue.

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!

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, feel free to leave them below or shoot me an email.

And if you could leave us a great review that would be most appreciated!

Furthermore, you can follow us on our GrillinFools Facebook page and Instagram.

Print Recipe

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

Cook Time30

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: 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

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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.