This easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It’s a quick, hearty breakfast all made in just one pan!
If you love breakfast recipes, try my Hashbrown Breakfast Casserole, Crab Cake Benedict, Egg Salad Sandwich, or Breakfast Taquitos!
Why I love this recipe:
- One Pan – A hearty meal without making a mess in the kitchen? I can’t think of a better way to start my morning.
- Quick – Ready in about 30 minutes, this meal is so fast and easy to throw together.
- Real Potatoes make it taste so fresh, or you could also use frozen diced hashbrowns.
How to make a Breakfast Skillet:
Cook Meat: Add sausage links to a 12’’ skillet and cook over medium heat until browned and cooked through. Remove to a paper towel lined plate. Add bacon and cook until crisp. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).
Sauté Vegetables: Add potatoes to the pan in a single layer then season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan then add onion, bell pepper and garlic. Sauté for about 3 more minutes.
Chop the sausage and bacon into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
Add Eggs: Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well then sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.
Serve: Garnish with green onion then serve with red or green salsa and hot sauce.
Recipe Variations:
- Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
- Sausage: Substitute ½ pound of your favorite ground sausage.
- Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos by serving the filling inside a warm tortilla.
More Egg Recipes:
- How to Poach an Egg
- Eggs Benedict
- Chilaquiles
- Overnight Breakfast Casserole
- Deviled Eggs
- Breakfast Quesadillas
- Spinach and Bacon Quiche
- Huevos Rancheros
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Recipe
Breakfast Skillet
Equipment
Ingredients
- 8-10 slices bacon , chopped
- 8 breakfast sausage links*
- 1 small onion , diced
- 1 red bell pepper , diced
- 3 cloves garlic , minced
- 1.5 lbs Russet potatoes* , (about 2 large), peeled and diced into ½’’ cubes, about 3 cups
- salt and pepper
- ¼ teaspoon smoked paprika
- 6 large eggs
- 1 cup shredded cheddar cheese , or favorite cheese
- 2 green onions , chopped, for garnish
- salsa , for serving
- Hot sauce , for serving
Instructions
- Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).
- Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
- Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
- Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
- Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.
Notes
Macros Recipe Adaptation
10 slices turkey bacon, 8 links andouille chicken sausage, 3 large eggs, 3 large egg whites, 1.5 lb red potatoes,Per Serving Amount
395 kcal, Fat: 18g, Carbs: 27g, PRotein: 31gMacros
327.7 gramsNutrition
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I originally shared this recipe June 2019. Updated October 2023.
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Love this versatile recipe — you can use veggies or meat that you have on hand. I feed my husband’s band every Saturday morning. This is on the rotation regularly as requested by band members!
I am a self-confessed “breakfast guy”. I must admit I was getting bored with the usual breakfast fare, then along comes this delicious recipe from Lauren! If you are having a get’er-done-day this will power you through the day I promise you that! In an effort to eat healthier, I made the following changes to the recipe:
– Turkey sausage/bacon
– Avocado oil
– Mrs Dash Table Blend instead of salt
– Kept the skin on the russet potato
Great recipe, will definitely make again.
Great recipe! Easy to remember in the future as well.
As always Lauren, every one of your recipes I make are always amazing!!!!! I put green onions and mushrooms in the skillet and used 6 eggs. We all love it! Thank you 😊
Best compliment I could get! Thank you Becky <3
I’m wondering if the sausage and potatoes can be cooked together at the same time to add additional flavor. Has anyone done this?
I’m not sure about the sausage but after I cook my bacon and my potatoes are almost done, I throw in my bacon pieces so that they get extra crispy!
Hi! Have made this recipe quite a few times and comes out perfect every time. Have made it with different meats and is delicious every time, thanks
What if you’d like to add veggies – onions, peppers, mushroom? Would you sautee those first and add them in with everything before baking? TIA!
Yes, that’s what I would do.
Made this tonight for dinner and it was a huge hit!! I should have doubled the recipe as everyone wanted seconds. Such a fun variation on breakfast for dinner. Thanks for the inspiration!!
I made the whole thing on stovetop! Can’t get link sausage right now because of the pandemic but it was delicious without it!
sausage? what kind?
I use breakfast sausage links, but you can use whatever you like!
We are having this for breakfast on Saturday! I can’t wait!
Wondering if I could make scrambled eggs with this instead of the over easy ones. Would that work? Tends to go ever better with my family 🙂 thank you for the recipe!!
Yes, that should work. You could scramble the eggs before hand and mix them in completely or pour them in sections like I did with the over easy eggs.
A new favorite for sure! I can’t believe how easy it was. The only problem is I should have doubled it because it was eaten in two seconds by my hungry kids.