Name: Sausage and Egg Breakfast Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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 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. 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 pan 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!

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.

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:

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:

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

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!

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.

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

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 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.