Sausage and Egg Breakfast Heap: A Simple Skillet Meal

For my husband, a breakfast skillet is the ultimate way to start the day.

I still remember when we first started dating and he introduced me to his favorite way to dine in the morning. We had spent a particularly crazy night out, and were both dealing with massive hangovers…

Ah, to be young and foolish again, am I right?

Well, he came to pick me up for breakfast and we went to a local diner that I’d never been to. Sitting across from each other in the booth, bloody mary’s in hand, the piping hot skillet was set down in the center of the table in front of us.

Holy wow, it was incredible. The combination of eggs, potatoes, sausage, and vegetables was pure deliciousness.

Its restorative powers started to sink in after just a few bites, and it kept me nice and full well into the early afternoon. As we walked around the neighborhood after our delicious start to the day, I felt my hangover slowly seeping away while the warm sun soaked into my skin.

If only every morning could start off just as lovely as this one, you know?

These are the moments when I really wish every single morning could be a weekend…

This breakfast heap is the skillet to beat all others, and you can whip it up right in your own kitchen.

While it may seem complicated, this is actually one of the easiest recipes you could ever cook, especially on a busy morning when you still want to eat a hearty meal. Even easier than a simply prepared omelet. It all comes together in one skillet, and it’s full of tastes and textures.

The potatoes get all golden brown and crispy on the outside. Then you have savory sausage for a kick of richness. The onions and bell peppers provide some crunchy vegetable freshness.

Finally, you add in the eggs, and boom: it’s time for the morning to kick off, and it’s time for you to get excited for your day. It’s anything but boring, yet the steps and ingredients required to put it together are super simple.

With just a hint of flavor from a few basic seasonings that you already have in your spice rack, it’s ready to go. Pretty darn easy, am I right?

Then, there’s only four straightforward steps to follow from prep to completion of the recipe.

To be honest, I’m not normally a huge breakfast person. But this particular dish totally changed my mind. I could eat this every single day if you put it in front of me.

You can easily change things up by substituting your favorite herbs, spices and toppings. Check out the details on that at the end of this article. There are so many ways to have fun with this skillet, and to customize it to your tastes.

This recipe is dairy free, but you can also add a little milk to the eggs if you like, or sprinkle some shredded cheese on top for some extra melty goodness.

No matter how many times you make it, I promise you, you’ll never get tired of all the goodness cooked up in this skillet.

Sausage and Egg Breakfast Heap

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★★★★★

5 from 1 review

• Author: Meghan Yager
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

There are few morning recipes out there that satisfy quite like a breakfast heap. It’s ridiculously simple to make and will fill you up.

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Ingredients

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• 2 tablespoons olive oil
• 4–6 Yukon Gold potatoes, cut into bite-sized pieces (about 1 pound)
• 1/2 cup diced mild onion (about 1/2 of a medium-sized onion)
• 1 medium green or yellow bell pepper, cut into strips
• 1 medium red bell pepper, cut into strips
• 10 precooked sausage links, thawed and chopped into small pieces (about 8 ounces)
• 8 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper (optional)

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Instructions

1. Heat oil in a large cast iron skillet over medium-high heat. Add potatoes and cook, stirring and turning over occasionally, for about 5 minutes. Add the onion. Continue cooking while stirring occasionally, until the onion is softened and the potatoes are crispy on the outside and soft on the inside, about 4 more minutes. 
2. Stir in the peppers and cook an additional 2 minutes. Add the sausage pieces to the pan and cook 1-2 minutes, until heated through.
3. Move potato mixture to the outside edges of the pan. Add the beaten eggs to the center of the pan. Wait until the bottom of the eggs begins to set, then scramble lightly. 
4. Season with salt and pepper, and crushed red pepper, if using. 
5. Divide among four plates and serve.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Eggs
• Method: Stovetop
• Cuisine: Breakfast

Keywords: egg, sausage, breakfast, skillet, one-pan meal, pepper, onion, potato

Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Cut your choice of golden potatoes into bite-sized pieces. I like to use Yukon Gold. Make sure they are all about the same size, so they cook evenly.

Peel and dice half of a medium mild onion. Don’t shed any tears with our guide to prevent crying while prepping onions!

Remove the seeds from both bell peppers and cut them into strips.

Thaw the sausage links and chop into small, bite-sized pieces.

Add 8 eggs to a medium bowl. Beat with a whisk or a fork until combined.

Measure out all of the remaining ingredients as listed on the ingredients list.

Step 2 – Cook Vegetables and Sausage

Place a cast iron skillet over medium-high heat, and add the olive oil. Once it’s hot, add the potatoes. Cook, stirring and turning occasionally until browned on the outside. This will take about 5 minutes.

Stir in the onion and continue to cook, stirring occasionally until onion is softened and potatoes are crisp on the outside. The potatoes should be cooked through on the inside. This will take about 4 minutes.

Stir in peppers and cook for another 2 minutes, stirring occasionally. Then stir in sausage pieces and cook until heated through, about 1-2 minutes.

Step 3 – Scramble Eggs

Move the vegetable and sausage mixture to the outside edges of the pan, leaving the center clear. Pour the beaten eggs into the center of the pan.

Cook until the bottom of the eggs starts to set. Use a silicone spatula to scramble lightly.

Step 4 – Season and Serve

Season the heap with salt, pepper (we loved freshly cracked!), and crushed red pepper, if using. Divide the mixture evenly between 4 plates.

Serve immediately with your favorite breakfast beverages like coffee or orange juice.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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