Breakfast Skillet: Potato, Sausage, Egg

Skillet Breakfast Bake

Feeling under the weather today and I didn’t want to put too much thought in to what’s for dinner. Since the weather’s warmed up recently, our chickens and ducks have been busy laying eggs so we have a surplus. Looks like we’ll be having breakfast for dinner tonight.

This is a quick and easy recipe using what was available in my pantry: farm fresh eggs, fingerling potatoes, bell peppers, onions, and ground pork sausage.

Breakfast Skillet: Potato, Sausage, Egg
Prep time
Cook time
Total time
Serves: 6
  • 1 lb. ground pork sausage
  • 4 cups of fingerling potatoes, sliced (use what you have available)
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 4-6 eggs (depending on how many you need to feed or want to use)
  • salt and pepper
  • handful shredded cheddar cheese
  • sliced green onion (for garnish)
  1. Preheat oven to 400 degrees.
  2. Place sliced potatoes in a large bowl with a little bit of water and microwave for about 4 minutes to steam and pre-cook them. Drain excess water and set aside.
  3. Brown sausage in a skillet over med-high heat. Transfer cooked sausage from skillet to a bowl but leave the grease in the pan to brown the potatoes.
  4. Finish cooking the potatoes by browning in the skillet. I cooked mine until they were crispy on the outside. Transfer cooked potatoes to the bowl with the sausage. Remove most of the excess grease but leave about 2 tablespoons in the skillet to sauté the bell peppers and onions.
  5. After the bell peppers and onions have cooked for a few minutes and have softened, add the potatoes and sausage back in to the skillet. Give it a good mix, season to taste and then make 4-6 small wells to hold the eggs.
  6. Crack one egg into each hole. Place the skillet into the oven for about 10-12 minutes until the whites have cooked through but the yolk still remains runny.
  7. Serve the skillet topped with shredded cheddar cheese and sliced green onions.

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