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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.
Can I make these in a muffin tin, and if so, approximately how long would they need to cook?
I think that will work but you need to make some modifications. However, I have not tried it to advise.
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 🙂