Sausage & Potato Breakfast Skillet (video)

potato breakfast skillet with eggs and sausage and peppers

Easy and delicious breakfast recipe! My hearty sausage and potato breakfast skillet is made with the most delicious ingredients: baby potatoes, bell peppers, mushrooms, onions and smoky sausage! And the eggs are prepared right in the pan for an easy breakfast skillet! This recipe is also great with poached eggs, scrambled eggs or soft boiled eggs. Enjoy this sausage breakfast skillet with a side of sliced avocado or baby tomatoes, radishes, pickled onions, crumbled cheese or ketchen as a dipping sauce!

Watch My Potato Skillet Video!

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How To Make a Potato Skillet

You’ll love how quick and easy this breakfast recipe is!

  • Potatoes: This delicious breakfast recipe starts with the potatoes! I like to make my potato skillet with baby potatoes, but regular potatoes or even sweet potatoes will also work well! The flavor of the baby potatoes is sweeter than regular potatoes and they’re just more fun to use!
  • In my video recipe, I used raw potatoes and cooked them from scratch. For a quicker version of this recipe, use pre-cooked potatoes. Just boil them in salted water until fork tender, then cool slightly and use in the recipe.
  • While the potatoes are pan-searing and cooking, I prepare the remaining ingredients in a separate pan. It’s all about the flavor with this dish! I load it up with tons of onion, sweet bell pepper, sausage and mushrooms. Sauté the ingredients until tender and cooked. And, I add two secret ingredients that add phenomenal flavor: Worcestershire sauce and maple syrup! The sauce and syrup combined with everything else is like a taste of heaven!

Adding Eggs to the Skillet

Once the potatoes are cooked and tender, transfer them into the pan with the sausage and peppers and mix all the ingredients together. Next, make small wells for the eggs. Drop the eggs into wells, cover the pan with a tight fitting lid and cook over low heat until the egg whites are set. I like my eggs on the soft side but feel free to cook them until they’re well done. Serve the potatoes with additional maple syrup or ketchup.

potato sausage skillet with eggs and peppers

More Recipes!

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Potato Breakfast Skillet video

Sausage & Potato Breakfast Skillet (video)

10 mins prep + 25 mins cook
4 servings
Easy and delicious breakfast potato skillet with sausage, bell peppers, maple syrup and soft cooked eggs!

Ingredients 

  • 2 pounds baby potatoes, red and/or white skinned
  • 2 tablespoons olive oil
  • Smoked paprika, garlic powder, salt, black pepper, add to taste
  • small bunch Fresh thyme & fresh rosemary, destemmed
  • 10-14 ounces sausage of choice, I used Aidell’s Italian Style Chicken Sausage
  • 1 large red bell pepper
  • 10-12 white mushrooms
  • ½ large onion
  • 1-2 tablespoons maple syrup
  • A few dashes of Worcestershire
  • 4 to 6 Eggs

Instructions

  • Cut baby potatoes into halves. Place into a deep saute pan. Toss with 2 tablespoons olive oil and season with salt and pepper, paprika, garlic powder, thyme and rosemary. Cook over low-medium heat, covered, until tender. Stir every 5 minutes.
  • Meanwhile, prepare remaining ingredients. Cut sausage into ¼ – 1/3 inch slices; chop bell pepper, mushrooms and onion.
  • Preheat an extra-large saute pan over medium heat. Add sliced sausage and brown. Once browned, add pepper, mushrooms and onion. Continue to cook over medium heat until pepper and onions are tender. Add maple syrup and Worcestershire, season with a pinch of salt.
  • Once potatoes are tender, transfer to sausage pan and mix all ingredients together. Make small wells for eggs. Drop eggs into wells, cover pan and cook over low heat until egg whites are set. Serve with additional maple syrup or ketchup.

Nutrition

Calories: 628kcal | Carbohydrates: 49g | Protein: 27g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 663mg | Potassium: 1541mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1691IU | Vitamin C: 100mg | Calcium: 85mg | Iron: 4mg