Simple Loaded Breakfast Skillet Recipe

My family and I are always on the lookout for delicious and easy breakfast recipes, especially on busy weekend mornings. We stumbled upon this Simple Loaded Breakfast Skillet recipe a few weeks ago, and let me tell you, it has become an absolute game-changer! From the first sizzling sound of the sausage hitting the hot pan to the last satisfying bite, this recipe is a winner. The kids devoured it, my husband went back for seconds (and maybe thirds!), and even I, who usually just grab a quick coffee, found myself completely hooked. What I loved most was how customizable it is – we used what veggies we had on hand and even swapped the sausage for chorizo one morning for a spicy kick. If you’re looking for a hearty, flavorful, and incredibly simple breakfast that will please everyone at the table, look no further. This loaded breakfast skillet is your answer!

Ingredients

• Breakfast Sausage: 1 pound, provides a savory and meaty base for the skillet. You can use your favorite type, like pork, turkey, or even plant-based sausage.
• Potatoes: 1.5 pounds, diced into small cubes for even cooking and crispy edges. Russet or Yukon Gold potatoes work wonderfully.
• Onion: 1 medium, diced. Adds a layer of aromatic sweetness that complements the other ingredients.
• Bell Peppers: 2, any color (or a mix for visual appeal), diced. Contributes a sweet and slightly tangy flavor, along with vibrant color and nutrients.
• Eggs: 6-8 large, the star of the breakfast, providing protein and richness. Adjust quantity based on your skillet size and desired egg-to-filling ratio.
• Shredded Cheese: 1 cup, your choice (cheddar, Monterey Jack, pepper jack, or a blend). Adds a melty, cheesy goodness that ties everything together.
• Olive Oil: 2 tablespoons, or any cooking oil. Used for sautéing the vegetables and preventing sticking in the skillet.
• Salt: 1 teaspoon, or to taste. Enhances the flavors of all ingredients and seasons the dish.
• Black Pepper: ½ teaspoon, or to taste. Adds a touch of spice and depth of flavor.
• Optional Garnishes: Fresh parsley, chopped green onions, hot sauce, sour cream, avocado slices, for adding a final touch of freshness and flavor.

Instructions

1. Prepare the Potatoes: Start by washing and dicing your potatoes into small, uniform cubes, about ½ inch in size. Smaller cubes will cook faster and become nicely crispy. If using Russet potatoes, you might consider peeling them, but leaving the skin on Yukon Golds adds extra nutrients and texture.
2. Preheat Skillet and Cook Sausage: Place a large (12-inch) oven-safe skillet, preferably cast iron, over medium-high heat. Add the olive oil and let it heat up for a minute until shimmering. Crumble the breakfast sausage into the hot skillet. Cook, breaking it up with a spoon, until it is browned and cooked through. This usually takes about 5-7 minutes. Ensure there are no pink bits remaining for food safety.
3. Sauté Onions and Peppers: Once the sausage is cooked, remove it from the skillet and set aside, leaving any rendered fat in the pan for extra flavor (you can drain off excess fat if preferred). Add the diced onions and bell peppers to the skillet. Sauté them over medium heat, stirring occasionally, until they soften and become fragrant. This should take approximately 5-7 minutes. Sautéing the vegetables before adding the potatoes helps to build layers of flavor.
4. Cook the Potatoes: Add the diced potatoes to the skillet with the onions and peppers. Stir to combine everything well and coat the potatoes in the flavorful oil and vegetable mixture. Season with salt and pepper. Reduce the heat to medium, cover the skillet, and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to ensure even cooking and prevent sticking. Covering the skillet helps to steam the potatoes and cook them through faster.
5. Crisp the Potatoes (Optional but Recommended): For extra crispy potatoes, remove the lid for the last 5-7 minutes of cooking and increase the heat slightly to medium-high. Continue to cook, stirring occasionally, until the potatoes are golden brown and crispy on the edges. This step really elevates the texture of the skillet.
6. Combine and Create Wells for Eggs: Once the potatoes are cooked to your liking, return the cooked sausage to the skillet, distributing it evenly among the vegetables and potatoes. Using a spoon, make small wells or indentations in the mixture across the skillet. These wells will hold the eggs and prevent them from spreading too much.
7. Crack in the Eggs: Carefully crack one egg into each well you’ve created in the skillet mixture. Try to keep the yolks intact. The number of eggs depends on your preference and skillet size; aim for even distribution.
8. Cook Eggs and Melt Cheese: Reduce the heat to low, cover the skillet again, and cook until the egg whites are set but the yolks are still runny or cooked to your desired doneness. This typically takes about 5-8 minutes for runny yolks and longer for firmer yolks. For firmer yolks, you can cook for 10-12 minutes. In the last 2-3 minutes of cooking, sprinkle the shredded cheese evenly over the entire skillet. Replace the lid to allow the cheese to melt beautifully.
9. Garnish and Serve: Once the cheese is melted and bubbly and the eggs are cooked to your preference, remove the skillet from the heat. Garnish with fresh parsley or chopped green onions for a pop of color and freshness, if desired. Serve immediately while hot and enjoy! Offer optional garnishes like hot sauce, sour cream, or avocado slices on the side for everyone to customize their serving.

Nutrition Facts (per serving, approximately)

• Serving Size: 1/6 of skillet
• Calories: 450 kcal
• Protein: 25g
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 200mg
• Carbohydrates: 20g
• Sodium: 600mg

Please note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes.

Preparation Time

Prep time: 20 minutes (for chopping vegetables and potatoes)
Cook time: 30 minutes (from sautéing sausage to cooking eggs)
Total time: 50 minutes (from start to finish, ready to serve)

This Simple Loaded Breakfast Skillet is quick enough for a weekend brunch but hearty enough for a satisfying weeknight “breakfast for dinner.” The hands-on time is minimal, mostly involving chopping veggies, and the rest is just letting the skillet work its magic on the stovetop.

How to Serve

• As is: Serve directly from the skillet for a rustic and family-style presentation. Place the skillet in the center of the table and let everyone help themselves.
• With Toast or Biscuits: Offer slices of toasted bread, English muffins, or warm biscuits on the side for dipping into the runny egg yolks and scooping up the skillet mixture.
• With a Side Salad: Balance the richness of the skillet with a light and refreshing side salad. A simple green salad with vinaigrette or a tomato and cucumber salad would be perfect.
• With Avocado: Sliced or mashed avocado adds a creamy texture and healthy fats that complement the savory skillet.
• With Salsa or Hot Sauce: For those who like a bit of spice, serve with your favorite salsa, hot sauce, or a dollop of pico de gallo.
• Breakfast Burrito Filling: Spoon the skillet mixture into warm tortillas for delicious and portable breakfast burritos. Add some extra cheese or salsa inside the burrito for even more flavor.
• Over Hash Browns or Grits: For an extra hearty meal, serve the skillet mixture over a bed of crispy hash browns or creamy grits.
• Garnished with Fresh Herbs: A sprinkle of fresh herbs like parsley, cilantro, or chives adds a pop of freshness and visual appeal.

Additional Tips for the Perfect Breakfast Skillet

1. Use an Oven-Safe Skillet: While this recipe is primarily stovetop, using an oven-safe skillet (like cast iron) gives you the option to broil the top for extra crispy potatoes or perfectly melted cheese if desired. Just be sure to handle the hot skillet carefully.
2. Don’t Overcrowd the Skillet: Cook the potatoes in a single layer as much as possible. Overcrowding can steam the potatoes instead of browning them. If you have a lot of potatoes, cook them in batches or use a larger skillet.
3. Preheat the Skillet Properly: Starting with a hot skillet ensures that the sausage browns nicely and the vegetables sauté well instead of just steaming. Let the oil heat up until it shimmers before adding ingredients.
4. Season in Layers: Season each component of the skillet as you go. Season the potatoes with salt and pepper before cooking, and taste and adjust the seasoning at the end. Layering seasoning builds deeper flavor.
5. Customize Your Vegetables: Feel free to add other vegetables you enjoy or have on hand. Mushrooms, zucchini, spinach, or diced tomatoes would all be delicious additions. Just adjust cooking times accordingly.
6. Spice it Up! For a spicier skillet, use hot breakfast sausage, add a pinch of red pepper flakes, or use pepper jack cheese. You can also sauté a diced jalapeño with the onions and peppers.
7. Make it Vegetarian or Vegan: For a vegetarian version, omit the sausage or substitute with plant-based sausage crumbles or black beans. For a vegan version, use plant-based sausage and vegan cheese, and consider using a tofu scramble instead of eggs or omitting the eggs entirely and focusing on a hearty vegetable and potato skillet.
8. Leftovers are Delicious: Breakfast skillet leftovers are surprisingly good! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Leftovers are perfect for a quick breakfast or lunch during the week.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen potatoes for this recipe?
A: Yes, you can use frozen diced potatoes. However, they may release more moisture, so you might need to cook them a bit longer to get them crispy. Ensure they are fully thawed and pat them dry before adding them to the skillet to encourage browning.

Q2: Can I make this breakfast skillet ahead of time?
A: While best served fresh, you can prepare the vegetable and sausage mixture ahead of time. Cook the sausage, vegetables, and potatoes as instructed, then store them in the refrigerator. When ready to serve, reheat the mixture in the skillet and then add the eggs and cheese to finish cooking.

Q3: What kind of cheese works best in a breakfast skillet?
A: Cheddar cheese is a classic choice for breakfast skillets, but you can use any cheese that melts well and you enjoy. Monterey Jack, pepper jack, mozzarella, Colby, or a blend of cheeses all work great. Consider using a sharper cheese for more flavor.

Q4: Can I use bacon instead of sausage?
A: Absolutely! Crispy bacon is a delicious alternative to sausage. Cook the bacon in the skillet until crispy, remove it and crumble it, then use the bacon fat to sauté the vegetables. Add the crumbled bacon back into the skillet at the end, along with the eggs and cheese.

Q5: How do I prevent the eggs from overcooking in the skillet?
A: The key is to reduce the heat to low once you add the eggs and cover the skillet. This gentle heat will cook the eggs without making them rubbery. Keep an eye on them and cook until the whites are set and the yolks are cooked to your desired doneness.

Q6: Can I add spinach to this breakfast skillet?
A: Yes, spinach is a great addition! Add a few handfuls of fresh spinach to the skillet during the last few minutes of cooking the potatoes, or after you’ve added the sausage back in. Sauté until the spinach wilts.

Q7: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you ensure your sausage and cheese are gluten-free (most are, but always check labels). Potatoes, eggs, vegetables, and most cheeses are naturally gluten-free.

Q8: Can I bake this breakfast skillet in the oven instead of cooking on the stovetop?
A: Yes, you can bake the skillet. Follow the instructions for sautéing the sausage and vegetables on the stovetop. Then, add the potatoes and cook them in the skillet in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender. Remove from the oven, make wells, crack in the eggs, sprinkle with cheese, and bake for another 5-10 minutes, or until the eggs are set and cheese is melted. Baking can be a good option if you prefer a more hands-off approach.

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