Sausage and Egg Skillet Recipe

This Sausage and Egg Skillet Recipe is a hearty and protein-packed recipe, which includes diced Yukon Gold potatoes and crumbled breakfast sausage. It’s a complete breakfast in one pan, ready in about 20 minutes.

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Sausage and Egg Skillet Recipe Ingredients

• 2 Yukon Gold or Red Potatoes
• ½ cup yellow onion, diced
• ½ cup bell pepper, diced
• ½ cup crumbled breakfast sausage
• 2 large eggs
• ⅛ tsp ground thyme
• ¼ tsp red pepper flakes
• Salt (to taste)
• Black pepper
• Olive oil

How To Make Sausage and Egg Skillet Recipe

1. Preheat the skillet: Get a large nonstick or well-seasoned cast iron pan going on medium heat.
2. Prep the potatoes: Wash the potatoes well (no need to peel unless you prefer). Dice them into small 1/2-inch cubes. Pro Tip: Place the diced potatoes in a microwave-safe bowl with a splash of water, cover, and microwave for 2 minutes. This par-cooks them so they crisp up faster in the pan without burning.
3. Cook the veggies: Add a generous drizzle of olive oil to the hot pan. Add the par-cooked potatoes, diced onion, and bell pepper. Stir and cook for 4–5 minutes until the vegetables are softened and the potatoes are starting to brown.
4. Season the mix: Sprinkle the thyme, red pepper flakes, and a pinch of salt over the vegetables. Mix it around to distribute the spices evenly.
5. Add the sausage: Toss in the crumbled breakfast sausage. Cook, stirring occasionally, until the sausage is browned and fully cooked through, breaking up any large clumps.
6. Add the eggs: Use a spoon to make two small holes (wells) in the hash mix. Grease the spots with a tiny drop of oil if needed, and crack an egg into each hole.
7. Cook the eggs: Let the eggs set on medium heat for 5–7 minutes. If the whites are setting but the tops are still raw, cover the pan with a lid for the last minute, or throw the whole skillet into the oven at 180°C (350°F) for 5 more minutes until done to your liking.
8. Serve: Taste and adjust salt and pepper. Split the skillet contents onto two plates and serve hot.

Recipe Tips

• Potato Choice: Yukon Gold potatoes are ideal here because they have a creamy texture and thin skin that crisps up beautifully. Russets work too but can be mealier.
• The Microwave Hack: Do not skip the microwave step for the potatoes. Raw potatoes take much longer to cook than onions and peppers. If you cook them all raw together, your onions will burn before the potatoes are tender.
• Customize the Veggies: This is a “clean out the fridge” meal. Feel free to add zucchini, mushrooms, or kale along with the peppers.
• Sausage Options: You can use pork, turkey, or even plant-based sausage crumbles. If using link sausage, slice it into coins before frying.
• Runny Yolks: For perfect runny yolks, watch the whites closely. As soon as the whites turn opaque, take the pan off the heat. The residual heat will finish cooking them without hardening the yolk.

What To Serve With Sausage and Egg Skillet Recipe

This is a standalone meal, but you can dress it up.

• Toppings: Hot sauce, salsa, or a dollop of sour cream.
• Cheese: Sprinkle shredded cheddar or pepper jack over the top right before the eggs finish cooking.
• Toast: Sourdough or whole wheat toast to dip in the yolks.
• Fruit: A side of melon or berries adds freshness.

How To Store Sausage and Egg Skillet Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat in the microwave for 1-2 minutes. Note that reheating cooked eggs often makes them rubbery; it is better to reheat the hash mixture and fry a fresh egg to go on top.
• Freeze: You can freeze the cooked potato and sausage hash (without eggs). Thaw and reheat in a skillet, then crack fresh eggs into it.

Sausage and Egg Skillet Recipe Nutrition Facts

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 215mg
• Sodium: 550mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 3g
• Protein: 18g

Nutrition information is estimated per serving (based on 2 servings).

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