Egg and Sausage Breakfast Skillet with Peppers and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (454 g) pork breakfast sausage (bulk or casings removed)
• 1 medium yellow onion, sliced (about 1 1/2 cups / 225 g)
• 1 red bell pepper, sliced (about 1 cup / 150 g)
• 1 green bell pepper, sliced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 4 large eggs
• 1/2 cup (50 g) shredded cheddar (optional)
• 2 tbsp chopped fresh parsley or chives (optional)

Do This

• 1. Heat a 10–12 inch skillet over medium-high heat; brown sausage 6–8 minutes.
• 2. Add onion and peppers; cook 5–6 minutes until softened and lightly browned.
• 3. Stir in garlic, paprika, thyme, salt, and pepper; cook 30 seconds.
• 4. Spread mixture evenly; make 4 wells.
• 5. Crack an egg into each well; season lightly with salt and pepper.
• 6. Cover and cook on medium-low 4–6 minutes until whites are set (yolks to your liking).
• 7. Top with cheddar and herbs (if using) and serve hot.

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Why You’ll Love This Recipe

• One-pan breakfast: Sausage, veggies, and eggs cook in the same skillet for easy cleanup.
• Big flavor, simple steps: Browning the sausage and peppers builds a rich, savory base fast.
• Flexible: Make the eggs runny or set, add cheese, or swap in your favorite sausage.
• Perfect for weekends: Hearty, cozy, and great with toast or potatoes.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 2 cloves garlic, fresh parsley or chives (optional)
• Dairy: 4 large eggs, shredded cheddar (optional)
• Meat: 1 lb pork breakfast sausage
• Pantry: smoked paprika, dried thyme, kosher salt, black pepper

Full Ingredients

Skillet Base

• 1 lb (454 g) pork breakfast sausage (bulk, or remove casings if using links)
• 1 medium yellow onion, thinly sliced (about 1 1/2 cups / 225 g)
• 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
• 1 green bell pepper, thinly sliced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Eggs & Finishing

• 4 large eggs
• 1/2 cup (50 g) shredded sharp cheddar cheese (optional)
• 2 tbsp chopped fresh parsley or chives (optional)
• Additional kosher salt and black pepper, to taste

To Serve (Optional, Not Included in Nutrition)

• Toast, tortillas, or warm biscuits
• Sliced avocado or hot sauce

Step-by-Step Instructions

Step 1: Prep your ingredients

Thinly slice the onion and both bell peppers. Mince the garlic. If your sausage comes in links, remove the casings so it can brown evenly and break up into crumbles.

Tip: Keeping the pepper and onion slices roughly the same thickness helps everything cook at the same pace.

Step 2: Brown the sausage

Set a 10–12 inch skillet (cast iron works great) over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon or spatula.

Keep cooking until the sausage is well-browned in spots. Those browned bits on the bottom of the pan add a lot of flavor to the whole skillet.

Step 3: Cook the onions and peppers until lightly browned

Add the sliced onion and peppers to the skillet with the sausage. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the vegetables soften and pick up a little browning around the edges.

If the pan looks dry at any point, you can add 1 tablespoon water and scrape up any browned bits to keep things moving without burning.

Step 4: Add garlic and seasonings

Stir in the minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 30 seconds, just until the garlic smells fragrant.

Taste the sausage-and-pepper mixture and adjust salt if needed (sausage brands vary a lot in saltiness).

Step 5: Make wells for the eggs

Use a spoon to spread the sausage and vegetables into an even layer, then create 4 wells (little pockets) in the mixture. The wells help the eggs stay in place and cook evenly.

Step 6: Crack in the eggs and cook until set

Crack one egg into each well. Lightly season the eggs with a pinch of salt and pepper.

Reduce heat to medium-low, cover the skillet with a lid, and cook for 4–6 minutes, or until the egg whites are fully set and the yolks are cooked to your liking.

If you prefer firmer yolks, keep cooking closer to 6 minutes. For runnier yolks, start checking at 4 minutes.

Step 7: Finish and serve

If using cheese, sprinkle 1/2 cup shredded cheddar over the top during the last 1 minute of cooking so it melts. Remove from heat and finish with chopped parsley or chives.

Spoon the sausage-and-pepper mixture onto plates and top each serving with an egg, or serve family-style straight from the skillet.

Pro Tips

• Go for real browning: Don’t rush the sausage. A deeper brown means a deeper, savory skillet.
• Control the grease: If your sausage renders a lot of fat, carefully spoon off all but about 1 tablespoon before adding the vegetables.
• Use a lid for reliable eggs: Covering the pan traps steam so the egg whites set without overcooking the bottoms.
• Want extra-set tops? If your skillet is oven-safe, you can broil briefly: place the skillet 6 inches from the broiler and broil on High (about 500°F / 260°C) for 30–90 seconds, watching constantly.
• Don’t overcrowd: A 10–12 inch skillet is ideal. Smaller pans can steam the veggies instead of browning them.

Variations

• Potato breakfast skillet: Add 2 cups (300 g) cooked diced potatoes (leftover roasted or parboiled) with the peppers and onions; cook until crisped.
• Southwest style: Swap cheddar for pepper jack, add 1/2 tsp ground cumin, and finish with salsa and cilantro.
• Greens + feta: Stir in 2 packed cups (60 g) baby spinach after the garlic; let it wilt, then top with crumbled feta instead of cheddar.

Storage & Make-Ahead

For the best texture, this skillet is ideal fresh. That said, you can make it easier:

• Make-ahead: Cook the sausage, onions, and peppers through Step 4. Cool, cover, and refrigerate for up to 3 days.
• To finish: Reheat the base in a skillet over medium heat until hot (about 4–6 minutes), then proceed with making wells and cooking the eggs.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. (Eggs will firm up when reheated, but it’s still tasty.)

Nutrition (per serving)

Approximate, per 1/4 of recipe (with cheddar): 460 calories, 23 g protein, 12 g carbs, 36 g fat, 3 g fiber, 5 g sugar, 850 mg sodium.