Description
Cheesy Breakfast Skillet made with sausage, potatoes, eggs, peppers, spinach, and cheddar cheese in one easy cast iron skillet breakfast recipe.
Ingredients
Scale
- 8 ounces bulk country sausage
- 4 to 5 large eggs
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more for the eggs
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 red potatoes, diced small (or 1 1/2 cups frozen diced potatoes)
- 1/2 small onion, minced
- 1/2 red bell pepper, diced small
- 1 jalapeño, diced (optional)
- 1 1/2 cups baby spinach, roughly chopped
- 4 ounces shredded cheddar cheese
- Fresh parsley, chopped, for garnish
Instructions
- In a small bowl, combine the salt, black pepper, paprika, and garlic powder. Set aside.
- Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat.
- Add the country sausage and break it apart as it cooks. Continue cooking until browned and fully cooked through, about 6 to 8 minutes. Remove the sausage from the skillet and reserve.
- Add the remaining tablespoon of olive oil to the skillet along with the diced potatoes. Sprinkle the potatoes with the seasoning blend and toss to coat evenly.
- Cook the potatoes for about 7 to 8 minutes, stirring occasionally, until they begin to soften and lightly crisp.
- Add the minced onion, diced red bell pepper, and jalapeño. Continue cooking until the vegetables are softened to your liking, about 4 to 5 minutes.
- Stir the cooked sausage back into the skillet along with the chopped spinach. Toss everything together just until the spinach wilts.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Create 4 to 5 small wells in the skillet mixture and crack an egg into each well.
- Season the eggs lightly with a pinch of salt and black pepper.
- Cover the skillet with a lid and cook until the whites set, or to your liking. For softer yolks, cook about 4 to 5 minutes. For firmer yolks, cook longer.
- Garnish with fresh parsley before serving.
- ENJOY!
Equipment
Notes
- Dice the potatoes small so they cook faster and become tender in the skillet.
- Frozen diced potatoes help make this breakfast skillet even quicker for busy mornings.
- If your skillet seems dry while cooking the potatoes, add a small splash of additional olive oil.
- For extra crispy potatoes, avoid stirring too often while they cook.
- A lid helps the eggs cook evenly, without drying out the skillet mixture.
- This recipe can easily be doubled for feeding a crowd.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Easy
- Cuisine: American