Sausage Potato and Egg Skillet

This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

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!

This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

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

This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

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.

Breakfast Potato Sausage and Egg Skillet-5

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.

Breakfast Potato Sausage and Egg Skillet-6

Breakfast Potato Sausage and Egg Skillet-7

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.

Breakfast Potato Sausage and Egg Skillet-8

4. Generously butter your baking dish and pour your mixture into the prepared pan.

This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

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-3

This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

Breakfast Potato Sausage and Egg Skillet

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen
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 it in the oven and be patient. Tell the kids it's breakfast pizza!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$9
Servings: 4 -6

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

  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 sautéed 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.

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This has all my favorite breakfast ingredients. It will get your family to the table in the morning! @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Pat Hancock
    July 1, 2017

    Would this work using shredded refridgerated prepackaged hash browns? Reply

    • Natasha
      natashaskitchen
      July 1, 2017

      Hi Pat, yes that will work. Here is a recipe where I used prepackaged hash browns. I hope that helps! Reply

  • smart shopper
    January 2, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 2, 2017

      Thank you for the suggestion and I’ll definitely keep that in mind 🙂 Reply

  • Julie
    December 28, 2016

    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 🙂 Reply

    • Natasha's Kitchen
      December 28, 2016

      I’m so glad you liked it Julie! Reply

  • Natasha Konovalchuk
    September 15, 2016

    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? Reply

    • Natasha
      natashaskitchen
      September 15, 2016

      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. Reply

      • Natasha Konovalchuk
        September 15, 2016

        Ok thanks! Reply

  • Zoe
    March 11, 2016

    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!! Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      I love that you turned it into a vegetarian skillet! Thank you so much for sharing that with us. Reply

  • Travis
    March 20, 2015

    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! Reply

    • Natasha
      natashaskitchen
      March 20, 2015

      Your additions sound really really good and so do sun-dried tomatoes! Thanks so much for sharing that with me 🙂 Reply

  • Dasha
    March 8, 2015

    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 Reply

    • Natasha
      natashaskitchen
      March 8, 2015

      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 🙂 Reply

  • Karen
    January 10, 2015

    Made for supper tonight, delicious! Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      Awesome!! Thanks so much for the great review! Reply

  • Jennifer
    November 25, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      I am so happy to hear that your family really enjoyed it. Thank you so much for stopping by to let me know 🙂 Reply

  • Irene
    November 20, 2014

    Yes yes and yes for this recipe!! Just made this and it is yummayy! My dad calls it a “myasniy tort” Thank you Natasha!!!! Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      I’m so happy you love the recipe 🙂 Thanks so much for the great review! 🙂 Reply

  • Han
    November 19, 2014

    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 ((: Reply

    • Natasha
      natashaskitchen
      November 19, 2014

      Thank you for letting me know Han :), let me know how it turns out. Reply

  • lolo
    November 17, 2014

    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 Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      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! Reply

  • Linda Lou
    November 6, 2014

    Do you use raw potatoes? Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      Yes 🙂 Reply

  • natalia
    October 6, 2014

    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!! Reply

    • Natasha
      natashaskitchen
      October 6, 2014

      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 Reply

  • Marina
    October 4, 2014

    I make these frittatas all the time :)) I can’t have dairy so I just make it with eggs  Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      I bet it’s just as good! 🙂 Reply

  • October 4, 2014

    Looks great Natasha, great for a weekend breakfast! Pinned! Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      Thank you so much for pinning. I sure appreciate it 🙂 And have a happy weekend! Reply

  • Liz
    October 4, 2014

    Thank you for the nice recipe. Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      You’re very welcome Liz 🙂 Reply

  • alisson
    October 4, 2014

    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!!!! Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      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. Reply

  • Looks tasty Natasha! We were both in the breakfast omelet mood! 🙂
     Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      Looks delicious!! 🙂 Reply

  • October 3, 2014

    Love the simplicity of this frittata and that you incorporated italian sausage! It always adds a nice flavor. Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      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 🙂 Reply

  • Julia
    October 3, 2014

    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! Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      Fancy breakfasts for dinner are the best! 🙂 Reply

      • Julia
        October 7, 2014

        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! Reply

        • Natasha
          natashaskitchen
          October 7, 2014

          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. 🙂 Reply

  • October 3, 2014

    This one looks awesome! Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      Thank you Julia :), it tasted great as well. Reply

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