Description
A High-Protein American Breakfast skillet packed with eggs, sausage, and veggies. Fuel your day with this simple, satisfying recipe.
Ingredients
Scale
- The Foundation:
- 6 large eggs
- 1 lb ground breakfast sausage
- 2 medium Russet or Yukon Gold potatoes, diced
- Veggies & Flavor:
- 1 yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- Dairy & Fat:
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- Finishing Touches:
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Prep the Veggies and Potatoes:: First things first, get those potatoes diced into small, even cubes. Seriously, even is key for even cooking. Then, chop your onion and bell pepper. Mince that garlic. I usually have all my little bowls lined up, a bit of kitchen chaos, but it keeps me organized. This skillet starts with good prep, trust me on this one!
- Brown the Sausage:: Heat a large, heavy-bottomed skillet (my cast iron is a lifesaver here!) over medium-high heat. Add your ground breakfast sausage and break it up with a spoon. Cook until it’s beautifully browned and cooked through, about 5-7 minutes. Drain off any excess fat—I usually just tilt the pan and scoop it out with a spoon, being careful not to spill. This step makes the kitchen smell so inviting!
- Sauté the Aromatics:: Once the sausage is out (set it aside for a moment), add a drizzle of olive oil to the same skillet. Toss in your diced potatoes, onion, and bell pepper. Sauté these for about 8-10 minutes, stirring occasionally. You want the potatoes to start getting tender and a little golden. This is where the magic starts happening for your breakfast!
- Add Garlic and Sausage Back:: Now, stir in the minced garlic and cook for another minute until it’s fragrant. Don’t let it burn, hon! Then, return the cooked sausage to the skillet, mixing it all together. Season generously with salt and black pepper. This mix of savory sausage and tender veggies is just so good.
- Make Wells for Eggs:: Using the back of your spoon, create 4-6 small “wells” or indentations in the sausage and potato mixture in the skillet. This is where our eggs will nestle. Crack one egg into each well. I always get a bit nervous here, hoping I don’t break a yolk, but honestly, even a broken yolk tastes just as good in this hearty meal.
- Cook the Eggs and Melt Cheese:: Reduce the heat to medium-low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are to your liking. I like mine a little runny, but you do you! Just before they’re done, sprinkle the shredded cheddar cheese over the entire skillet. Cover again for a minute or two until the cheese is gloriously melted and bubbly. Oh, the anticipation! Garnish with fresh parsley if you’re feeling fancy.