Introduction

Start your day with a hearty and satisfying breakfast skillet that combines crispy bacon, savory sausage, potatoes, and eggs. This easy one-pan meal is perfect for busy mornings or a relaxed weekend brunch.

A close-up view of a black cast iron skillet filled with a breakfast dish featuring four sunny-side-up eggs placed evenly around the center. Around the eggs is a thick layer of diced golden-brown potatoes mixed with browned sausage pieces and small red pepper bits. The dish is topped with melting shredded yellow and white cheese, evenly spread and slightly crispy in spots. In the background, fresh green parsley adds a pop of color, and the skillet rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 strips bacon, cut into 1 inch pieces
20 oz refrigerated potatoes or 3-4 cups frozen hash browns
½ cup sweet onion, diced (optional)
½ cup red bell pepper, diced (optional)
8-10 sausage links, cooked and chopped
Salt and pepper, to taste
4 eggs

Instructions

Step 1: In a large skillet over medium heat, cook the bacon pieces until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
Step 2: Add the diced onion and red bell pepper to the skillet and sauté until softened, about 3-4 minutes.
Step 3: Stir in the potatoes and cook until they start to brown and become crispy, about 5-7 minutes.
Step 4: Add the chopped sausage and cooked bacon back to the skillet. Season with salt and pepper, and mix well.
Step 5: Create four small wells in the skillet mixture and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are done to your liking, about 4-6 minutes for runny yolks or longer if preferred.
Step 6: Remove from heat and serve immediately. Enjoy your delicious breakfast skillet!

Tips & Variations

Use smoked sausage or chorizo instead of regular sausage for a spicier twist.
Add shredded cheese on top before cracking the eggs for a cheesy finish.
Include vegetables like mushrooms or spinach to boost nutrition and flavor.
For a vegetarian version, omit bacon and sausage and add more vegetables or plant-based protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Eggs may lose some quality when reheated, so it’s best enjoyed fresh.

How to Serve

A black cast iron skillet filled with a layered breakfast dish, starting with a base of small golden-brown cooked potato cubes mixed with browned sausage pieces and bits of red bell pepper. On top, there are four cooked eggs with soft white edges and slightly runny yolks in the center. The entire dish is covered with melted shredded cheese that is light yellow and creamy white, melted unevenly over the potatoes and sausage, giving a rich texture. In the background, fresh green parsley leaves rest on a white marbled surface, adding a fresh touch to the warm, hearty meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of refrigerated ones?

Yes, frozen hash browns work well. Just make sure to thaw and drain excess moisture before cooking to achieve a crispy texture.

How can I cook the eggs if I prefer them scrambled?

Instead of cracking the eggs into wells, beat the eggs separately and pour them over the cooked ingredients. Stir gently until the eggs are fully cooked.

Hearty Breakfast Skillet with Bacon, Sausage, and Eggs Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

This hearty Breakfast Skillet is a delicious one-pan meal featuring crispy bacon, tender potatoes, savory sausage, colorful vegetables, and perfectly cooked eggs. Ideal for a satisfying morning feast, it combines classic breakfast flavors and textures with ease and speed, making it perfect for busy mornings or leisurely weekend brunches.

Author: Nora
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat

4–6 strips bacon, cut into 1 inch pieces
8–10 cooked sausage links, chopped

Vegetables

20 oz refrigerated potatoes or 3–4 cups frozen hash browns
½ cup sweet onion, diced (optional)
½ cup red bell pepper, diced (optional)

Other

Salt and pepper, to taste
4 eggs

Instructions

Prepare the bacon: In a large skillet over medium heat, add the bacon pieces and cook until they are crispy and browned. This will render the fat and create a flavorful base for your breakfast skillet.
Cook the potatoes and vegetables: Remove some of the bacon grease if too much has accumulated, then add the refrigerated potatoes or frozen hash browns to the skillet. Add the diced sweet onion and red bell pepper if using. Cook, stirring occasionally, until the potatoes are golden brown and cooked through, about 10-15 minutes.
Add the sausage: Stir in the chopped cooked sausage links, mixing everything evenly. Allow the mixture to heat through for a few minutes to combine flavors.
Season: Add salt and pepper to taste, adjusting as needed based on the saltiness of the bacon and sausage.
Cook the eggs: Make four small wells in the potato mixture and crack an egg into each. Cover the skillet with a lid and cook over low heat until the egg whites are set and yolks reach your desired doneness, about 5-7 minutes.
Serve: Carefully scoop out portions with eggs and serve warm. Optionally, garnish with fresh herbs like parsley or chives for added color and flavor.

Notes

You can substitute bacon with turkey bacon for a leaner option.
Adding vegetables like spinach or mushrooms can increase nutritional value.
Use a lid to help cook eggs evenly without flipping.
Refrigerated potatoes or frozen hash browns can be used interchangeably depending on preference.
Adjust seasoning at the end to avoid over-salting due to cured meats.

Keywords: breakfast skillet, bacon and eggs, sausage hash, easy breakfast, one-pan meal