There’s nothing like waking up to the sizzle of sausage hitting a hot cast iron skillet—especially when you know it means a hearty, one-pan breakfast is minutes away. This sausage potato egg skillet has been my go-to lazy Sunday meal for years, ever since my dad taught me the magic of cooking everything together in that trusty old skillet. The smoky sausage, crispy potatoes, and runny yolks all mingling in one pan? Pure comfort. And the best part? You get to skip the mountain of dishes afterward. Whether it’s just me or a house full of hungry guests, this skillet never fails to hit the spot.

Why You’ll Love This Sausage Potato Egg Skillet

This isn’t just another breakfast recipe—it’s a game-changer. Here’s why:

One-pan wonder: From crispy potatoes to perfectly cooked eggs, everything happens in a single cast iron skillet (hello, easy cleanup!)
Flavor bomb: Smoky sausage, sweet peppers, and golden potatoes create magic together
Brunch hero: Fancy enough for guests but easy enough for lazy weekends
Customizable: Runny yolks for dipping or fully cooked eggs—it’s your call
30-minute meal: Faster than waiting in line at your favorite breakfast spot

Trust me, once you try this skillet, you’ll understand why it’s my most-requested breakfast recipe!

Ingredients for Sausage Potato Egg Skillet

Here’s everything you’ll need to make this hearty breakfast skillet (measurements matter!):

12 oz smoked sausage – sliced into 1/4″ coins (I use pre-cooked for convenience)
1 lb baby potatoes – halved (those little gold nuggets cook perfectly!)
1 red bell pepper – sliced thin
1 yellow bell pepper – sliced thin
1 tbsp olive oil – just enough to coat the skillet
4 large eggs – farm-fresh if you can get ’em
Salt & black pepper – to taste
Fresh chives – for that pretty green finish

Ingredient Notes & Substitutions

Don’t stress if you need to swap things around! Here’s my cheat sheet:

No baby potatoes? Dice russets into 1/2″ cubes instead (just cook them a few minutes longer).
Turkey sausage works if you want it lighter—just add a pinch of smoked paprika for that missing smokiness.
Bell peppers got too pricey? Use 1 large onion instead (but skip watery veggies like zucchini).
Out of chives? Green onions or parsley make fine understudies.

Equipment You’ll Need

You really only need one superstar tool for this recipe—a 12-inch cast-iron skillet. That heavy bottom gives you perfect, even heat for crispy potatoes and golden sausage. If you want those eggs just right (especially if you like runny yolks), grab a lid—I use my skillet’s lid or even a baking sheet in a pinch to trap steam. That’s it! No fancy gadgets needed.

How to Make Sausage Potato Egg Skillet

Alright, let’s get cooking! This one-pan wonder comes together so easily, but there are a few key steps to nail that perfect balance of crispy potatoes, browned sausage, and dreamy eggs. Here’s how I do it:

Heat that skillet right: Start with your cast iron over medium heat—that magic spot between sizzle and smoke. Add the olive oil and let it get shimmering hot before anything else touches the pan.
Potatoes first! Toss in those halved baby potatoes. Let them sit undisturbed for 3 minutes to get golden, then stir. Repeat this dance for 10-12 minutes total—you want them tender with crispy edges.
Sausage & peppers join the party: Add the sliced sausage and bell peppers. Stir occasionally for 5-7 minutes until the sausage gets those beautiful browned bits and peppers soften slightly.
Egg time: Use your spoon to make 4 little wells in the mixture. Crack an egg into each one—no need to be perfect here! Cover immediately with a lid (or foil if you’re improvising).
Steam to perfection: Let those eggs cook covered for 4-6 minutes. Check at 4 minutes if you like runny yolks (my favorite!), or go longer for firmer eggs.
Finish with flair: Sprinkle with salt, pepper, and a shower of fresh chives. Serve right from the skillet—those cast iron keeps everything warm for ages!

Pro Tips for Perfect Skillet Every Time

After making this dozens of times, here’s what I’ve learned:

Don’t crowd the pan: If your skillet looks packed, cook in batches. Overcrowding = steamed potatoes instead of crispy ones.
Medium heat is key: Too high burns sausage before potatoes cook through; too low makes everything soggy.
Test potato doneness: Pierce with a fork at 10 minutes—they should yield easily but not be mushy.
Egg cover matters: No lid? Use a big plate or baking sheet to trap steam for perfect egg whites.

Serving Suggestions for Sausage Potato Egg Skillet

This skillet is a meal all by itself, but here’s how I love to jazz it up for company: crusty sourdough toast for mopping up runny yolks, creamy avocado slices on the side, and a bottle of hot sauce for spice lovers. It’s perfect for feeding a brunch crowd—just set the skillet right on the table with some forks and watch it disappear!

Storage & Reheating Instructions

Leftovers? No problem! Store any extra sausage potato egg skillet in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it gently in a skillet with a splash of water—this keeps everything moist while bringing back that perfect texture. Pro tip: The potatoes actually get crispier on day two!

Nutritional Information

Here’s the breakdown per serving (but remember, estimates vary based on ingredients/brands): roughly 480 calories with 22g protein to keep you full all morning. I love that you’re getting veggies, protein, and carbs all in one delicious skillet! The sausage brings most of the sodium (about 850mg), so if you’re watching that, turkey sausage works great too.

Frequently Asked Questions

I get asked about this sausage potato egg skillet all the time! Here are the most common questions (and my tried-and-true answers):

“Can I use frozen potatoes?” Oh honey, I learned the hard way—skip ’em! Frozen potatoes release too much water and turn your skillet into a soggy mess. Fresh baby potatoes or diced russets are the way to go.
“How do I make it spicier?” Toss in a pinch of red pepper flakes with the sausage, or add some diced jalapeños with the bell peppers. My dad always drizzles sriracha over his portion!
“Can I make this ahead?” You can prep the sausage and veggies the night before, but cook everything fresh for the best texture. Those crispy potatoes just don’t hold up overnight.
“No cast iron skillet—what can I use?” Any heavy-bottomed pan works, but cast iron really gives you that perfect even heat. If you’re using stainless steel, keep an eye on the heat to prevent sticking.
“How do I know when the eggs are done?” Peek under the lid at 4 minutes—the whites should be set but the yolks still jiggle slightly. For hard yolks, give it 6 minutes. Trust me, you’ll nail it after one try!

Try This Sausage Potato Egg Skillet and Tag Us!

I can’t wait for you to experience the magic of this one-pan wonder! There’s something so satisfying about hearing that first sizzle when the potatoes hit the skillet—it’s like the breakfast version of a symphony. When you make it (and I know you will!), snap a photo of those golden potatoes and perfectly cooked eggs. Tag me on Instagram—I love seeing your kitchen creations! This recipe has brought so many happy mornings to my home, and now I’m passing that joy to you. Happy skillet cooking, friends!

Irresistible 30-Minute Sausage Potato Egg Skillet Recipe

Print Recipe

A hearty one-pan breakfast with smoked sausage, potatoes, and eggs cooked together in a cast-iron skillet.

Author: Zoe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

12 oz smoked sausage, sliced
1 lb baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tablespoon olive oil
4 eggs
Salt and black pepper, to taste
Fresh chives, chopped (for garnish)

Instructions

Heat olive oil in a large cast-iron skillet over medium heat.
Add the halved potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
Add the sliced sausage and bell peppers to the skillet. Cook for 5–7 minutes until the sausage is browned and the peppers are softened.
Season with salt and black pepper.
Create small wells in the skillet and crack the eggs directly into them.
Cover the skillet and cook for 4–6 minutes, until egg whites are set and yolks are cooked to your liking.
Remove from heat and garnish with fresh chopped chives before serving.

Notes

Use pre-cooked sausage for quicker cooking.
Adjust egg cooking time based on yolk preference.
Serve immediately for best texture.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 250mg

Keywords: sausage potato egg skillet, one pan breakfast, sausage and eggs, potato breakfast skillet, easy brunch recipe, cast iron breakfast