Loaded Breakfast Skillet with Spicy Eggs
Crispy potatoes, sausage, and peppers topped with runny eggs and a hit of hot sauce. One skillet, 20 minutes, pure breakfast bliss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 24g
Ingredients
- 4 links breakfast sausage links
- 1.5 cups waxy potatoes (Yukon Gold or red), diced small
- 1 medium red bell pepper, diced
- ½ medium yellow onion, diced
- 4 large eggs
- 2 tbsp hot sauce (Frank's, Tabasco, or sriracha)
- ¼ tsp red chili flakes
- ½ cup sharp cheddar cheese, shredded
Instructions
- 1
Slice sausages into 0.5-inch rounds. Heat a 12-inch skillet over medium-high until hot, then brown sausage, ~4 minutes, breaking pieces apart as they cook.
- 2
Add diced potatoes, spreading them flat. Cook without stirring for 4 minutes until the bottoms start to crisp and turn golden.
- 3
Stir potatoes once, then add bell pepper and onion. Sauté for 3 minutes until the onion softens and potatoes are fork-tender.
- 4
Push sausage and vegetables to the sides, creating 4 small wells in the center. Crack eggs into each well, season with salt and pepper.
- 5
Cover the skillet and cook over medium heat for 3 minutes until egg whites set but yolks still jiggle when shaken gently.
- 6
Scatter cheddar over the top, drizzle with hot sauce, and sprinkle chili flakes. Serve hot with black coffee on the side.
Tools you’ll need
- 12-inch cast iron or nonstick skillet
- wooden spoon or spatula
- cover (lid or aluminum foil)
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