Breakfast Skillet
COOK TIME: 30 minutes
PREP TIME: 15 minutes
SERVINGS: 6
INGREDIENTS
8–10 slices bacon, chopped
8 breakfast sausage links
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 Russet potatoes, peeled and diced into ½-inch cubes
¼ teaspoon smoked paprika
6 large eggs
1 cup shredded cheddar cheese
2 green onions, chopped
Salt and pepper, to taste
INSTRUCTIONS
Cook sausage: Place sausage links in a large 12-inch skillet over medium heat. Cook, turning occasionally, until browned and cooked through (internal temperature of 160°F), about 8–10 minutes. Transfer to a paper towel-lined plate.
Cook bacon: In the same skillet, add chopped bacon and cook until crisp, stirring occasionally, about 6–8 minutes. Remove with a slotted spoon to the plate with the sausage. Leave about 3–4 tablespoons of bacon grease in the skillet. If needed, add a little olive oil or butter.
Cook potatoes: Add the diced potatoes to the skillet in a single layer. Season with salt and pepper. Cook over medium heat, turning occasionally, until golden brown and fork-tender, about 8–10 minutes.
Sauté vegetables: Push the potatoes to one side of the pan. Add the onion, red bell pepper, and garlic. Cook for 3–4 minutes until softened and fragrant. Mix everything together and sprinkle with smoked paprika.
Combine meats and create wells: Chop the sausage into bite-sized pieces. Return sausage and bacon to the skillet and stir to combine. Use a wooden spoon to make six shallow wells in the mixture.
Add eggs: Crack one egg into each well. Season each egg with a pinch of salt and pepper. Sprinkle shredded cheddar evenly over the skillet.
Cover and cook: Cover the skillet with a lid and cook over low heat for 4–6 minutes, or until the egg whites are fully set and yolks are cooked to your preference. Eggs should reach 160°F to ensure food safety.
Serve: Garnish with chopped green onions. Optional: Serve warm with salsa and hot sauce on the side.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a greased skillet over medium heat. Great repurposed in a tortilla for breakfast burritos.
Ingredient Substitutions
Potatoes: You can substitute 3 cups of thawed frozen diced hash browns or sweet potatoes for the fresh potatoes. These will cook faster and reduce prep time.
Sausage: Replace sausage links with ½ pound ground breakfast sausage if preferred.
Cheese: Any melty cheese like Monterey Jack, pepper jack, or mozzarella can be used instead of cheddar.
Make-ahead tip: Cook the sausage, bacon, and potatoes ahead of time and assemble the skillet just before cooking the eggs.
Disclaimer: This dish contains pork sausage and eggs. Ensure the sausage reaches an internal temperature of 160°F and the eggs are cooked to at least 160°F per USDA food safety guidelines.