I love breakfast foods. I love it all, both sweet and savory. Muffins, baked oatmeal, banana bread, granola, pancakes, overnight oats, breakfast cookies, protein bars, and granola bars. Goodness….I have to say, the savory breakfast recipes are sorely lacking around here! The sweeter breakfast items make delicious and quick grab-and-go breakfasts for busy weekdays. This hash brown sausage egg skillet is maybe more of the perfect recipe to make for a weekend brunch. However, I can vouch the leftovers still taste great the next day too!
Cast Iron Skillet
I get (pathetically) excited anytime I have an opportunity to use my cast iron skillet. I mean, aren’t they just so fun?! Such a fun presentation to serve a meal out of a cast iron skillet. I love how versatile they are; you can sauté the veggies and brown the sausage in the skillet, and then layer all ingredients together in the same pan to bake in the oven! Sautéing the peppers, onions, and shredded potatoes first will ensure they are cooked through enough as well as lets them release water before cooking the skillet in the oven. Baking the skillet allows the eggs to cook through (you can adjust the baking time based on your preference of how you like your eggs), and lets the cheese melt!
However, if you don’t have a cast iron skillet, you can simply use any sautéing pan to cook the veggies, and then layer all the ingredients in an 8×8 or 9×9 oven-proof baking dish.
Ingredients and Substitution Ideas
This recipe was created using leftovers from my fridge about a month ago (I believe it was over Labor Day weekend!). I literally had just two random potatoes, a couple bell peppers (leftover from my garden), and some sausage that needed to be eaten. I pretty much always have eggs and various cheeses on hand in the fridge…and this yummy hash brown sausage egg skillet was born!
That being said, this skillet can be very adaptable based on what you have on hand at home. Cooked and crumbled ham or bacon also would be delicious, switch up the cheese, try different veggies such as spinach, broccoli, etc. Get creative using those veggies that are on their last leg in the fridge. Let me know what variations you try! ?
P.S. I topped mine with a little bit of homemade everything seasoning, which I’m slightly obsessed with considering I eat it literally every single night on top of my avocado toast!
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 1 large/2 small bell peppers (any color), diced (about 1 cup)
- 2 medium potatoes (any kind), shredded (about 2 cups)
- 4 cloves garlic, minced
- Salt and pepper, to taste
- ½ lb (8 ounces) ground sausage, cooked and crumbled (drained of fat)
- 4 eggs
- 2-4 ounces (1/2-1 cup) shredded cheddar cheese
- Fresh parsley and cherry tomatoes for garnish, optional
- Preheat oven to 400 degrees F.
- Heat olive oil in cast iron skillet (or regular skillet/frying pan if you don’t have a cast iron, see post for details). Add in diced onion, peppers, and minced garlic and cook until vegetables are soft and tender. Add the shredded potato and cook for a few more minutes until the potatoes begin to soften and cook through.
- Add the cooked and crumbled sausage to the top of the cast iron skillet (or transfer ingredients to baking dish). Make 4 small wells/holes in the skillet and crack the 4 eggs into the wells. Top with shredded cheese.
- Bake at 400 degrees for about 15-22 minutes, or until eggs are cooked through to your preference (I personally prefer my eggs mostly cooked through, but feel free to leave the yolks runny if you prefer!). Delicious served with ketchup, and even works well for leftovers!
This is my kind of breakfast! Yummy!
Right?! I’m looking forward to making variations of this too!