Breakfast Skillet with Sausage and Eggs

I’ve been walloped with a nasty cold this week that not even a bowl of veggie soup can cure. The fuzzy pup and I have been curled up in bed with a kleenex box, sipping hot tea by the gallon. There are a few things that I need to kick a bad cold, a hearty meal packed with veggies, an endless supply of hot water with lemon, and sleep, lots and lots of sleep. A few doses of cold meds probably wouldn’t hurt either but I much prefer the food.

Even a bit under the weather, breakfast skillets are something I will crawl out of bed for. They’re a quick and easy way to make a hot and filling weekend breakfast that’s packed with veggies.

This skillet is tasty, customizable and beyond easy! Usually I just throw in whatever leftover veggies and proteins are in the fridge, but this time it was a mix of carrots, peppers, mushrooms and sausage. Whatever mix you pick, top it with a couple eggs for the ultimate breakfast, brunch or brinner (breakfast for dinner) dish!

Breakfast Skillet with Sausage and Eggs

Print Recipe

This breakfast skillet is tasty, customizable and beyond easy! A mix of veggies and sausage topped with a couple eggs for the ultimate breakfast.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 carrots, peeled, thinly sliced
• 1 small onion, chopped
• 2 links chicken and apple sausage, sliced
• 1 package (8 oz) mushrooms, sliced
• 1 large red bell pepper, seeded, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch cayenne pepper
• 4 cups fresh spinach
• 4 eggs
• 2 tablespoons chopped herbs (parsley, green onions, cilantro)

Instructions

1. Heat oven to 375°F. Heat the oil in a large cast iron skillet over medium heat. Add the carrots, onion and sausage and cook 3 to 4 minutes, stir occasionally to brown both sides. Add the mushrooms and peppers and cook an additional 4 to 6 minutes, stirring occasionally or until browned and softened,
2. Add the garlic, salt, pepper and cayenne to the pan. Stir in the the spinach.
3. Remove the pan from the heat and use the back of a spoon to make 4 divots in the top of the veggies.
4. Crack an egg into each divot and transfer the pan to the oven. Bake 10 to 12 minutes or until the egg whites are set but the yolks are still runny, or until desired doneness. Top with fresh herbs and serve immediately.

Nutrition

• Serving Size: 1 Serving
• Calories: 285
• Sugar: 5g
• Sodium: 706mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 203mg

What are your favorite weekend breakfast veggies?

Breakfast is Served!
Red Flannel Hash from Spoon Fork Bacon
Spinach and Potato Breakfast Hash from Joy the Baker
Quinoa Breakfast Skillet from How Sweet it is

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