Mains
Loaded Sunday Breakfast Skillet
Crispy potatoes, smoky sausage, sweet peppers, and melted cheese all come together in one skillet, finished with eggs baked right on top.
This is the breakfast that uses up whatever's in the fridge and turns it into something worth waking up early for. Everything cooks in a single skillet, ending with eggs nestled into the hash and baked just until the yolks turn glossy.
Ingredients
- 1 1/2 pounds russet potatoes, diced small
- 3 tablespoons vegetable oil, divided
- 1/2 pound smoked sausage, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 4 eggs
- 2 tablespoons sliced green onions
Instructions
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1
Crisp the potatoesHeat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat and cook the diced potatoes for 12 to 15 minutes, stirring occasionally, until golden and tender.
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2
Preheat the ovenWhile the potatoes cook, preheat the oven to 375°F.
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3
Brown the sausagePush the potatoes to one side, add the remaining oil, and brown the sausage slices for about 5 minutes.
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4
Add the vegetablesStir in the onion and bell peppers and cook 5 to 6 minutes until softened, then season everything with smoked paprika, garlic powder, salt, and pepper.
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5
Add the cheeseSprinkle the cheddar evenly over the skillet mixture.
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6
Add the eggsMake four small wells in the hash and crack an egg into each one.
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7
Bake to finishTransfer the skillet to the oven and bake 8 to 10 minutes, until the egg whites are set but yolks are still soft.
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8
Garnish and serveSprinkle with green onions and serve straight from the skillet.
Okra & Oak Tip
Cut the potatoes into small, even pieces so they crisp up quickly and cook through at the same rate.
Storage
Store leftovers, minus the eggs if possible, in the fridge for up to 3 days and reheat in a skillet to keep the potatoes crisp.
Frequently Asked Questions
Yes, prep the hash mixture ahead and refrigerate, then reheat in the skillet and add fresh eggs just before baking.
Cover the skillet with a lid and cook the eggs on the stovetop over low heat until the whites set, about 6 to 8 minutes.
Nutrition
Per serving. Values are estimates.
480
Calories
22g
Protein
34g
Carbs
28g
Fat
