Breakfast Skillet Recipe
This breakfast skillet recipe cooks diced potatoes, turkey sausage, bell pepper and onion in one pan, then sets 4 eggs in wells on top and finishes with cheddar. It takes about 30 minutes and serves 4, with roughly 380 calories and 23 g protein per serving.
Quick answer
Brown 1 lb diced potatoes covered for 10 to 12 minutes, add 8 oz turkey sausage and cook to 165°F, then add pepper, onion and garlic for 4 to 5 minutes. Season with smoked paprika, make 4 wells, crack in the eggs, cover and cook until the whites and yolks are set, then melt cheddar on top.
Breakfast Skillet
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Breakfast Skillet Ingredients
- 1 lb Yukon gold potatoes, cut into 1/2-inch dice
- 2 tbsp olive oil, divided
- 8 oz turkey breakfast sausage, casings removed
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 4 large eggs
- 1/2 cup shredded cheddar
- 2 tbsp chopped chives or green onion
- Optional: hot sauce, for serving
How to Make This Breakfast Skillet Recipe
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the potatoes in an even layer, cover and cook 10 to 12 minutes, stirring every few minutes, until tender and browned.
- Push the potatoes to one side. Add the remaining oil and the turkey sausage to the empty side, break it up and cook 4 to 5 minutes, until browned with no pink left (165°F for poultry sausage).
- Add the bell pepper, onion and garlic, stir everything together and cook 4 to 5 minutes, until softened.
- Sprinkle in the smoked paprika, salt and pepper and stir.
- Make 4 wells in the mixture and crack an egg into each. Cover and cook over low heat 6 to 8 minutes, until the whites and yolks are set. (For runny yolks, see the note below.)
- Scatter the cheddar over the top for the last minute so it melts. Finish with chives and serve from the skillet with hot sauce if you like.
Nutrition Facts
Per serving (1 of 4, with 1 egg) (estimated)
- Calories: 380
- Total fat: 21 g
- Saturated fat: 6 g
- Cholesterol: 240 mg
- Sodium: 800 mg
- Carbohydrates: 25 g
- Fiber: 4 g
- Sugar: 3 g
- Protein: 23 g
Estimated from USDA FoodData Central (SR Legacy) values with raw turkey sausage, red bell pepper and regular cheddar. Hot sauce and salt to taste are not included. Actual values vary with the turkey sausage brand.
What Goes in a Breakfast Skillet
A breakfast skillet is a one-pan hash topped with eggs. Potatoes are the base, a protein adds savory flavor, and peppers and onion bring color. This version uses turkey breakfast sausage, which browns well and keeps the fat moderate.
| Part | This recipe | Other options |
|---|---|---|
| Potatoes | Yukon gold, diced small | Red potatoes, or frozen diced hash browns |
| Protein | Turkey breakfast sausage | Ground chicken, turkey bacon, or beef sausage |
| Vegetables | Bell pepper, onion, garlic | Spinach, mushrooms, zucchini |
| Eggs | 4 eggs set in wells | Scrambled into the skillet |
| Cheese | Cheddar | Pepper jack or mozzarella |
Crispy Breakfast Skillet Potatoes Without Parboiling
Cut the potatoes small, about ½ inch, so they cook through in the pan. Covering the skillet for the first 10 minutes traps steam and softens them; stirring only every few minutes lets each side brown. If you have leftover cooked potatoes, skip the lid and brown them for 5 to 6 minutes. For shredded potatoes, see our hash browns recipe.
How Long to Cook the Eggs in a Breakfast Skillet
Covered over low heat, the whites set in about 4 to 6 minutes while the yolks stay soft, and both are firm after 6 to 8 minutes. FoodSafety.gov recommends cooking eggs until the yolk and white are firm, which matters most for young children, older adults and anyone pregnant. If you prefer softer eggs, use pasteurized eggs.
Turkey and chicken sausage count as poultry, so cook it to 165°F; beef sausage is done at 160°F.
Breakfast Skillet Nutrition
Using USDA FoodData Central values, each serving has about 380 calories, 23 g protein, 21 g fat and 25 g carbohydrates. The eggs and cheese supply most of the cholesterol (about 240 mg). Each 2 oz of raw turkey sausage adds about 88 calories and 340 mg sodium, so a leaner or lower-sodium turkey sausage changes the totals the most.
Breakfast Skillet Make Ahead and Leftovers
Cook the potato and turkey sausage hash up to 3 days ahead and refrigerate it within 2 hours. Reheat it in the skillet, then add fresh eggs. Leftovers with eggs keep 3 to 4 days in the fridge; reheat to 165°F. For a breakfast you can hold in your hand, wrap leftovers in a tortilla like our breakfast burrito.
Frequently Asked Questions
What is a breakfast skillet?
A one-pan breakfast of fried potatoes, a protein and vegetables, usually topped with eggs and cheese and served straight from the skillet.
Do I need to boil the potatoes first?
No. Dice them small and cook them covered for the first 10 minutes; they soften and brown in the same pan.
Can I make it without turkey sausage?
Yes. Add a can of drained black beans or extra vegetables and an extra egg for protein.
Can I bake the eggs instead?
Yes. After adding the eggs, move the oven-safe skillet to a 400°F oven for 8 to 10 minutes, until set.
How do I keep the eggs from overcooking on the bottom?
Keep the heat low once the eggs go in and use a lid. The trapped steam cooks the tops while the bottom stays tender.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Pexels
