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American

Spicy Sausage and Egg Skillet

Sausage, peppers, and eggs cook in one skillet for a breakfast that also works as a late dinner. The eggs set on top instead of scrambling into the meat.

Prep
8 min
Cook
14 min
Total
22 min
Servings
4
Difficulty
Easy
Jump to recipe
Sausage, peppers, and eggs in a cast-iron skillet.

Why you’ll love it

  • One pan.
  • Eggs cook in the sausage fat, so you do not need much oil.
  • It works at 8 a.m. or 8 p.m.
  • The peppers stay a little crisp.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $9–13 at a typical US supermarket. Prices vary by store, region, and season.

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Instructions

  1. 1

    Cook the sausage in a 10-inch skillet over medium, breaking it up, until browned and cooked through, about 6 minutes.

  2. 2

    Add the pepper, onion, salt, pepper, and pepper flakes. Cook 4 minutes, until softened.

  3. 3

    Make six small wells in the mixture. Crack an egg into each.

  4. 4

    Cover and cook until the whites are set and the yolks are as runny or firm as you want, about 3 to 4 minutes.

  5. 5

    If your stove runs hot and the bottoms brown before the whites set, lower the heat.

  6. 6

    Finish with parsley.

Pro tips

  • Covering the pan sets the tops of the eggs without flipping.
  • If you want firmer yolks, give it another minute.
  • Drain a very greasy sausage before the eggs go in, or the edges will fry hard.

Easy substitutions

Breakfast sausage
Italian sausage, casings off.
Eggs
You can scramble them in at the end instead of poaching in wells.
Parsley
Sliced scallions.

Storage and reheating

Storage

Refrigerate up to 2 days. Eggs change texture overnight.

Reheating

Warm covered on low, or microwave a portion in short bursts. The yolks will firm up.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
24 g
Carbs
6 g
Fat
24 g
Fiber
1 g

Budget friendly · Stovetop · Gluten-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients