Cracker Barrel Sausage and Egg Skillet Recipe

Cracker Barrel Sausage and Egg Skillet is a hearty American breakfast featuring crispy diced potatoes, savoury breakfast sausage, and golden eggs. This one-pan meal uses bell peppers, onions, and red pepper flakes for a satisfying morning start.

The first time I made this, I tried to cook the raw potatoes straight in the pan with the sausage and they were still rock hard when the meat was done. Now I always par-boil or microwave the potato cubes first to soften the starch. This ensures you get that golden, crispy exterior without a crunchy, undercooked centre.

Cast iron is my favourite tool for this because it holds the heat steady and creates a better crust on the vegetables. Without a heavy pan, you often end up steaming the onions and peppers instead of frying them. I usually serve this straight from the skillet on a slow Sunday morning.

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Cracker Barrel Sausage and Egg Skillet Ingredients

The Base

• 2 large Yukon Gold or red potatoes, diced into 1cm (1/2 inch) cubes
• 120g (4oz) yellow onion, diced
• 120g (4oz) bell pepper, diced
• 2 tbsp olive oil

The Protein and Spice

• 150g (5oz) crumbled breakfast sausage
• 2 large eggs
• 1/8 tsp ground thyme
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste

How To Make Cracker Barrel Sausage and Egg Skillet

1. Preheat the skillet: Place a large non-stick or seasoned cast iron frying pan over a medium heat on the hob.
2. Prep the potatoes: Wash the potatoes and dice them into small 1cm (1/2 inch) cubes before placing them in a microwave-safe bowl with a splash of water. Cover and microwave for 2 minutes to soften the centres so they crisp up quickly in the pan.
3. Cook the veggies: Pour the olive oil into the hot pan and add the par-cooked potatoes, diced onion, and bell pepper. Stir the mixture and cook for 4–5 minutes until the vegetables soften and the potato edges turn golden brown.
4. Season the mix: Sprinkle the ground thyme, red pepper flakes, and a pinch of salt over the vegetables. Stir well to make sure the spices coat every piece of potato and pepper.
5. Add the sausage: Toss the crumbled breakfast sausage into the pan and cook while stirring occasionally. Use your wooden spoon to break up any large clumps until the meat is browned and cooked through.
6. Add the eggs: Use a spoon to push the hash aside and make two small wells in the mixture. Crack one egg into each hole, adding a tiny drop of oil first if the pan looks dry.
7. Cook the eggs: Let the eggs fry on medium heat for 5–7 minutes until the whites are set. Cover the pan with a lid for the final minute if you prefer the tops of the yolks to be cooked through.
8. Serve: Taste the hash and add extra salt and pepper if needed. Divide the mixture between two warm plates and serve immediately.

Recipe Tips

• Par-cook the potatoes. Skipping the microwave step means your potatoes will take 20 minutes to soften, by which time your peppers will be burnt. Two minutes of steaming makes the frying process much faster.
• Use a heavy pan. A cast iron skillet provides the most even heat and prevents the sausage from sticking. If you use a thin pan, the potatoes often catch and tear before they get crispy.
• Don’t crowd the ingredients. If your pan is too small, the vegetables will steam in their own moisture rather than frying. Use a pan at least 25cm (10 inches) wide to give everything space to brown.
• Check the sausage internal temp. Make sure the pork reaches 70°C (160°F) before you add the eggs. Since eggs cook quickly, the meat must be fully browned and safe to eat first.
• Prep the night before. You can dice the onions and peppers and store them in a container in the fridge. This cuts your morning prep time in half when you’re in a rush.
• Keep the skins on. Leaving the potato skins on adds extra texture and vitamins. Just make sure to scrub them well under cold water to remove any grit.

What To Serve With Sausage and Egg Skillet

This skillet is a full meal on its own, but a few thick slices of buttered sourdough or toasted bloomer are great for mopping up the egg yolks. You could also serve it with a side of sliced avocado or grilled tomatoes.

For a larger brunch, a small bowl of fresh fruit or a pot of Greek yoghurt helps balance the salty sausage. A dash of hot sauce or a spoonful of tomato chutney on the side adds a sharp kick.

How To Store Sausage and Egg Skillet

• Fridge: Place any leftovers in an airtight container once they have cooled down completely. They will stay fresh for up to 3 days, though the potatoes will lose their crispness over time.
• Reheat: The best way to reheat this is in a dry frying pan over medium heat until the sausage is hot through. Avoid the microwave if possible, as it makes the potatoes soggy and the eggs rubbery.
• Freeze: I don’t recommend freezing this dish because the texture of the cooked eggs becomes very unpleasant. If you must freeze, only freeze the potato and sausage mix, then fry fresh eggs when you want to eat.

Cracker Barrel Sausage and Egg Skillet Nutrition Facts

• Calories 420
• Protein 18g
• Fat 28g
• Carbohydrates 24g
• Sugar 4g
• Sodium 680mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Pecan Pancakes Recipe
• Cracker Barrel Cornbread Dressing Recipe
• Cracker Barrel Turnip Greens Recipe