Sausage Potato and Egg Skillet
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Introducing a new favorite breakfast – Sausage Potato and Egg Skillet. The combination of italian sausage, cheese and potatoes; what’s not to love! The aroma from this will definitely wake your family up for breakfast. I love how simple it is to make.
After a quick prep of sauteeing the sausage and onion, a little blending and some mixing, (and some sprinkling of the cheese ofcourse), you just pop this breakfast casserole in the oven and be patient. My son calls this breakfast pizza and he just loves it!
Ingredients for Breakfast Skillet:
1/2 lb ground Italian sausage
1 medium yellow onion, minced (about 3/4 cup)
4 large eggs
2 Tbsp fresh minced parsley, or chives
1 cup grated colby jack cheese, divided
1/4 cup whipping cream
1/4 tsp salt
2 medium potatoes (about 12 oz)
1/2 Tbsp butter to dot the top, plus more to butter dish
What you will need:
An oven proof baking dish such as a deep pie dish or cash iron skillet (should hold 3-4 cups).
How to make a tasty breakfast casserole:
1. Saute 1/2 lb ground Italian sausage. No need to add oil; the sausage has enough of it’s own. When it’s nearly cooked through, add minced onion and continue cooking, stirring occasionally until sausage is lightly browned and onions are soft. Remove from heat to cool slightly.
2. In a large mixing bowl, whisk together until blended: 4 large eggs with 1/4 cup whipping cream, 1/2 cup cheese, 1/4 tsp salt and 2 Tbsp chopped fresh parsley. Blend in the sauteed sausage and onions.
3. Peel potatoes and grate them on the large holes of a grater. Squeeze out any excess water from potatoes and stir them into the egg mixture, mixing well to combine.
4. Generously butter your baking dish and pour your mixture into the prepared pan.
5. Sprinkle the top with 1/2 cup cheese and dot with 1/2 Tbsp of butter pieces. Bake uncovered in the center of the oven at 375˚F for 30-35 min or until the top is golden browned.
Breakfast Potato Sausage and Egg Skillet
Ingredients
- 1/2 lb ground Italian sausage
- 1 medium yellow onion, minced (about 3/4 cup)
- 4 large eggs
- 2 Tbsp fresh minced parsley, or chives
- 1 cup grated colby jack cheese, divided
- 1/4 cup whipping cream
- 1/4 tsp salt
- 2 medium potatoes, about 12 oz
- 1/2 Tbsp butter to dot the top, plus more to butter dish
What you will need:
- An oven proof baking dish such as a deep pie dish or cash iron skillet, should hold 3-4 cups.
Instructions
- Saute 1/2 lb ground Italian sausage. No need to add oil; the sausage has enough of it's own. When it's nearly cooked through, add minced onion and continue cooking, stirring occasionally until sausage is lightly browned and onions are soft. Remove from heat to cool slightly.
- In a large mixing bowl, whisk together until blended: 4 large eggs with 1/4 cup whipping cream, 1/2 cup cheese, 1/4 tsp salt and 2 Tbsp chopped fresh parsley. Blend in the sautéed sausage and onions.
- Peel potatoes and grate them on the large holes of a grater. Squeeze out any excess water from potatoes and stir them into the egg mixture, mixing well to combine.
- Generously butter your baking dish and pour your mixture into the prepared pan.
- Sprinkle the top with 1/2 cup cheese and dot with 1/2 Tbsp of butter pieces. Bake uncovered in the center of the oven at 375˚F for 30-35 min or until the top is golden browned.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great recipe, easy and quick! Use as a dinner option! Love many of your recipe’s !
Aww, thanks Leslie! I’m so glad to hear that!
Love this recipe, easy and quick! Use it for a dinner option.
I’m so glad you enjoyed it!
How would the taste/texture hold overnight if made the night before?
Hi Dasha, I have not tried making this ahead of time, so I can’t say for sure. If you are concerned about the potatoes, you can still pre-make the rest of the recipe until you have to add the potatoes. Keep the mixture covered in a bowl in the refrigerator and the next day add the grated potatoes, assemble and bake.
Would this work using shredded refridgerated prepackaged hash browns?
Hi Pat, yes that will work. Here is a recipe where I used prepackaged hash browns. I hope that helps!
Hi…how do you go about meal planning? Do you have any tips for that?
Do you have any free online printables for meal planning with your recipes?
If you don’t…would you consider doing that..coming up with a meal planner and clicking on the recipe to go with it?
(free only though) please? cuz I gave you the idea…:) cuz I don’t see that on your site now.
God bless you.
Thank you for the suggestion and I’ll definitely keep that in mind 🙂
Great recipe!! I used turkey ham instead of sausage and added frozen peas and it came out delicious! Even my 2 year old approved and kept asking for more 🙂
I’m so glad you liked it Julie!
Can you make this the night before and combine all the ingredients and just bake it in the morning or will the potatoes be discolored?
I have not tried making this ahead of time, so I can’t say for sure. If you are concerned about the potatoes, you can still pre-make the rest of the recipe until you have to add the potatoes. Keep the mixture covered in a bowl in the refrigerator and the next day add the grated potatoes, assemble and bake.
Ok thanks!
instead of Italian sausages, I used shredded carrots, mushrooms, crushed broccoli, spinach!! it became a vegetarian skillet, and herbs, and it is still so yummy!! thank you for sharing your awesome recipes, Natasha!!
I love that you turned it into a vegetarian skillet! Thank you so much for sharing that with us.
This was really good. I added a few chopped mushrooms and a small handful of spinach after browning the sausage. May try sun-dried tomatoes next time. Very versatile “base” recipe – really could add all sorts of meat/veggie/cheese combos. Thanks!
Your additions sound really really good and so do sun-dried tomatoes! Thanks so much for sharing that with me 🙂
This was very good. I scaled it down to 3 eggs and 1 potato, and used Jimmy Dean all natural sausage. Family really liked it. I might try adding more veggies next time. Thank you, Natasha
I’m so glad you enjoyed the recipe! I love adding extra veggies to various dishes too and give them a little extra healthy kick 🙂
Made for supper tonight, delicious!
Awesome!! Thanks so much for the great review!
Made this for supper tonight. Substituted milk for the cream and used frozen shredded hash browns that I happened to have on hand rather than potatoes. Big hit with the family!
I am so happy to hear that your family really enjoyed it. Thank you so much for stopping by to let me know 🙂
Yes yes and yes for this recipe!! Just made this and it is yummayy! My dad calls it a “myasniy tort” Thank you Natasha!!!!
I’m so happy you love the recipe 🙂 Thanks so much for the great review! 🙂
Hi
I love how there’s always a photo of the raw ingredients.
It means so much to non-cooks like me..
Looking forward to starting on this ((:
Thank you for letting me know Han :), let me know how it turns out.
I found this on a Facebook page .This is a very well known magazine in Romania There are using everybody picture without paying anything for it I don t thing is fair . you should talk with them . Here is your picture used by them https://www.facebook.com/RevistaAVANTAJE/photos/pcb.989874091026945/989873167693704/?type=1&theater
Thank you so much! I appreciate that you thought of me :). I sent them a message asking them to credit the photos in the future :). Thanks again!
Do you use raw potatoes?
Yes 🙂
Hi, what size cast iron pan do you have pictured here? I’m looking to get one, but haven’t decided on the size. Thank you for your time and great recipes!!
I have a 10″ diameter cast iron skillet from the Lodge Cast Iron brand. They are not expensive but they last a lifetime, just make sure you read up about caring for it. If you wash it with soap, you can ruin all the great seasoning you’ve done over the years (been there, done that). 🙂 Here’s a link to the one I have (select the 10.25 inch size if you want the same one): Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
I make these frittatas all the time :)) I can’t have dairy so I just make it with eggs
I bet it’s just as good! 🙂
Looks great Natasha, great for a weekend breakfast! Pinned!
Thank you so much for pinning. I sure appreciate it 🙂 And have a happy weekend!
Thank you for the nice recipe.
You’re very welcome Liz 🙂
Hi Natasha. Great recipe. Looks very tasty. I’ve just recently found out that you are pregnant and I am so happy for you and for your son, he will finally have a sibling to play with. YeY! I think it’s one of the best things in life-our brothers and sisters. Forever friends! God bless you in many ways!!!!
Alisson thank you so much! It will be wonderful to see them interact and love on each other. My son is writing a book for the baby and it’s the sweetest thing how he talks about cuddling the baby. I told him the baby can now hear him (I’m 18 weeks) and he started singing to my belly. God bless you too and thank you for your sweet comment.
Looks tasty Natasha! We were both in the breakfast omelet mood! 🙂
Looks delicious!! 🙂
Love the simplicity of this frittata and that you incorporated italian sausage! It always adds a nice flavor.
Frittata – that’s the word I was looking for!! I kept thinking about what to name this thing and that word just escaped me! lol. Thanks katya 🙂
This looks delicious! I’ll be making it this week (probably for supper b/c my family is a bit impatient at breakfast so we often have “fancy breakfasts” for dinner) 🙂 Thanks for another great recipe!
Fancy breakfasts for dinner are the best! 🙂
We had this last night for dinner and it was delicious! The only thing I changed was using milk instead of heavy cream just to cut down on the calories a little 😉 but it was delicious! My husband and 3 kids all enjoyed it. The Italian sausage does add a great taste to this. Thanks again!
I’m so happy you enjoyed it and thank you for reporting back :). I’ll have to try milk next time. I bet it was nice! Thanks for the tip. 🙂
This one looks awesome!
Thank you Julia :), it tasted great as well.