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Loaded Breakfast Potato Skillet

Loaded breakfast potato skillet with eggs, sausage, peppers, and melted cheese.
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This hearty one-pan meal features crispy roasted potatoes, savory breakfast sausage, peppers, onions, and eggs baked under a blanket of melted cheese. It is the ultimate comfort food for a leisurely weekend brunch, delivering diner-style flavor with minimal cleanup.

Ingredients

Scale
  • 1 1/2 pounds russet potatoes, scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 6 ounces breakfast sausage, removed from casing
  • 1 small yellow onion, diced
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • Fresh chopped chives or parsley for garnish
  • Hot sauce, for serving

Instructions

  1. Preheat oven to 425°F. On a baking sheet, toss diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, stirring halfway, until golden and fork-tender.
  2. While potatoes roast, heat a large oven-safe skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned, 5-7 minutes. Remove sausage with a slotted spoon, leaving drippings in pan.
  3. Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in minced garlic for the last 30 seconds until fragrant.
  4. Add the roasted potatoes and cooked sausage back to the skillet with the veggies. Stir to combine and warm through. Taste and adjust seasoning.
  5. Using the back of a spoon, create four wells in the potato mixture. Carefully crack an egg into each well. Season eggs with salt and pepper.
  6. Sprinkle the shredded cheddar cheese evenly over the entire skillet.
  7. Transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until egg whites are set, yolks are cooked to your liking, and cheese is melted and bubbly.

Notes

For crispier potatoes, ensure they are in a single layer on the baking sheet. For runny egg yolks, bake for the shorter time. The skillet handle must be oven-safe. Leftovers reheat well in a covered skillet with a splash of water.

Nutrition

Find it online: https://www.stacksipsnack.com/loaded-breakfast-potato-skillet/