Smoked Sausage Breakfast Skillet
This smoked sausage breakfast skillet loads one pan with smoky sausage, crispy potatoes, peppers, onions, eggs, and melted cheese. You smoke the sausages, crisp the potatoes, then nestle eggs into the mix. Everything cooks together in a cast iron skillet. The smoked sausage brings deep, savory flavor to every bite. This recipe serves about 4 for a hearty breakfast or brunch. Garnish with fresh parsley and serve it hot from the pan.
What Makes This Breakfast Skillet
A One-Pan Breakfast
This smoked sausage breakfast skillet cooks everything in one pan. You build layers of potato, veg, sausage, and egg. The cast iron holds heat evenly for crispy edges. As a result, cleanup stays simple with just one skillet. It works on the grill or the stovetop. This makes it a solid weekend breakfast.
Smoky Sausage and Cheese
The smoked sausage breakfast skillet gets its depth from two things. First, smoking the sausage adds a rich, savory flavor. I used Sausage Boss Philly Style Cheesesteak Sausages for a cheesy bite. However, any smoked sausage you like will work. Then melted cheese ties the whole skillet together. As a result, every forkful tastes smoky and rich.
Smoking the Sausages
Smoke to 165°F
Start by smoking the sausages for the skillet. Smoke them until they reach 165°F internal temperature. Use an instant-read thermometer to check the center. The 165°F mark keeps the sausage safe and juicy. Meanwhile, the smoke builds that signature flavor. As a result, the sausage is ready to slice.
Slicing the Sausage
Slice the sausages once they finish smoking. Remove them from the grill and let them rest briefly. Then cut them into rounds or half-moons. Bite-sized slices spread through the whole skillet. They also crisp at the edges when you add them later. As a result, you get sausage in every bite.
Prepping the Potatoes and Veg
Parboiling the Potatoes
Parboiling gives this smoked sausage breakfast skillet crispy potatoes. Dice 2 pounds of potatoes into even pieces. Then parboil them for about 5 minutes until fork-tender. Drain and let them cool before they hit the skillet. This step cooks the centers so they crisp fast later. As a result, the potatoes turn golden without staying raw inside.
Dicing the Vegetables
Dice the onion and bell peppers while the potatoes cool. Cut one onion, one red bell pepper, and one green bell pepper. Keep the pieces roughly the same size. Even pieces cook at the same rate. The peppers add color and a sweet crunch. As a result, the skillet looks and tastes balanced.
Building the Skillet
Sautéing and Crisping
Build the smoked sausage breakfast skillet in layers. Heat 2 tablespoons of olive oil over medium heat. Then sauté the onions and peppers for about 5 minutes. Add the parboiled potatoes and season to taste. Cook until the potatoes turn crispy and golden brown. As a result, the base has flavor and texture.
Adding the Sausage
Add the sliced sausage once the potatoes crisp up. Fold it into the potato and pepper mixture. Stir so the sausage heats through evenly. The sausage releases its smoky flavor into the base. Keep everything moving for a minute or two. As a result, the whole skillet tastes savory and smoky.
Eggs, Cheese, and Serving
Cracking the Eggs
Eggs turn this smoked sausage breakfast skillet into a full meal. Form 4 pockets in the skillet mixture. Then crack one egg into each pocket. The pockets hold the eggs in place as they set. Cook them to your preferred doneness. As a result, each serving gets its own egg.
Melting the Cheese
Cheese finishes the smoked sausage breakfast skillet. Top the eggs and mixture with 1 cup of shredded cheese. Cover or leave it while the eggs cook and the cheese melts. Then remove the skillet from the heat. Garnish with fresh chopped parsley before serving. As a result, you get a cheesy, hearty breakfast in one pan.
Step-by-Step: How to Make a Smoked Sausage Breakfast Skillet
Step 1: Smoke and Slice the Sausages
Smoke the sausages until they reach 165°F internal temperature. Remove them, slice into rounds, and set aside. You can use your favorite smoked sausages for this recipe as well.
Step 2: Prep the Vegetables and Potatoes
Dice the onion, red and green bell peppers, and potatoes into even pieces so everything cooks at the same rate.
Step 3: Parboil the Potatoes
Parboil the potatoes for about 5 minutes, or until fork-tender. Remove them from the hot water and let them cool.
Step 4: Sauté and Crisp
Heat a skillet over medium heat and sauté the onions and bell peppers for about 5 minutes. Add the potatoes, season with your favorite seasoning, and cook until the potatoes are crispy and golden brown.
Step 5: Add the Sausage and Make Egg Pockets
Add the sliced sausages and combine everything together. Form 4 pockets in the skillet mixture and crack an egg into each pocket.
Step 6: Top with Cheese and Serve
Top with the shredded cheese and let the eggs cook while the cheese melts. Remove from the heat and garnish with fresh parsley before serving.
Smoked Sausage Breakfast Skillet
Ingredients
Equipment
Method
- Smoke the sausages until they reach 165°F internal temperature. Remove, slice, and set aside. You can use your favorite sausages for this recipe as well.
- Dice the onion, bell peppers, and potatoes.
- Parboil the potatoes for about 5 minutes, or until fork-tender. Remove from the hot water and let cool.
- Heat a skillet over medium heat and sauté the onions and bell peppers for about 5 minutes.
- Add the potatoes, season with your favorite seasoning, and cook until the potatoes are crispy and golden brown.
- Add the sliced sausages and combine everything together.
- Form 4 pockets in the skillet mixture and crack an egg into each pocket.
- Top with cheese and allow the eggs to cook while the cheese melts.
- Remove from the heat and garnish with fresh parsley before serving.
Notes
Tried this recipe?
Let us know how it was!Smoked Sausage Breakfast Skillet — FAQ
Common questions about the sausage, potatoes, eggs, and cheese.
Skillet & Method
I used Sausage Boss Philly Style Cheesesteak Sausages for an extra cheesy, savory bite. Any smoked sausage you like will work, though, so use your favorite links and adjust the seasoning to match.
Parboiling for about 5 minutes cooks the centers so the potatoes crisp fast in the skillet. Without it, the outsides brown before the insides finish. Let them cool after draining so they crisp instead of steam.
Smoke the sausages to 165°F internal, checked with an instant-read thermometer. That keeps them safe and juicy. Slice them once they finish so they warm through and crisp when you fold them into the skillet.
Yes. The skillet steps work over medium heat on the stovetop. You will lose the smoke on the sausage, so cook the sausage separately or use a pre-smoked link, then build the rest of the skillet as written.
Eggs & Cheese
Form 4 pockets in the mixture and crack one egg into each. The pockets hold the eggs in place as they set. Cook them to your preferred doneness, from runny yolks to fully set, then add the cheese.
Use 1 cup of any good melting cheese. Cheddar, pepper jack, or mozzarella all melt well over the eggs. Add it at the end so it melts as the eggs finish, then garnish with fresh parsley.
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