Description
This hearty Breakfast Potato Sausage and Egg Skillet combines savory Italian sausage, tender grated potatoes, fluffy eggs, and melted Colby Jack cheese baked to a golden perfection. Ideal for a satisfying morning meal, this one-dish breakfast offers a blend of rich flavors and comforting textures, making it perfect for family brunches or weekend treat.
Ingredients
Scale
Sausage and Onion
- 1/2 lb ground Italian sausage
- 1 medium yellow onion, minced (about 3/4 cup)
Egg Mixture
- 4 large eggs
- 1/4 cup whipping cream
- 1/4 tsp salt
- 2 Tbsp fresh minced parsley (or chives)
- 1 cup grated Colby Jack cheese, divided
Potatoes and Butter
- 2 medium potatoes (about 12 oz), peeled and grated
- 1/2 Tbsp butter, to dot the top
- Butter for greasing the baking dish
Equipment
- An ovenproof baking dish such as a deep pie dish or cast iron skillet (should hold 3-4 cups)
Instructions
- Cook the Sausage and Onions: In a skillet over medium heat, cook 1/2 lb ground Italian sausage without adding extra oil as the sausage releases enough fat. When the sausage is nearly cooked through, add the minced yellow onion. Continue cooking, stirring occasionally, until the sausage is lightly browned and the onions are softened. Remove from heat and allow the mixture to cool slightly.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together 4 large eggs, 1/4 cup whipping cream, 1/4 teaspoon salt, 2 tablespoons fresh minced parsley, and 1/2 cup of grated Colby Jack cheese until thoroughly blended. Stir in the sautéed sausage and onions until fully combined.
- Incorporate the Potatoes: Peel and grate 2 medium potatoes using the large holes of a grater. Squeeze out any excess water from the grated potatoes to prevent sogginess, then stir the potatoes into the egg and sausage mixture, ensuring even distribution.
- Prepare the Baking Dish: Generously butter the ovenproof baking dish or cast iron skillet to prevent sticking. Pour the prepared potato, sausage, and egg mixture into the buttered dish, spreading it evenly.
- Add Cheese and Butter Topping: Evenly sprinkle the remaining 1/2 cup of grated Colby Jack cheese over the top of the mixture. Dot the surface with small pieces of the remaining 1/2 tablespoon butter to enhance browning and flavor.
- Bake the Skillet: Place the baking dish uncovered in the center of a preheated oven at 375°F (190°C). Bake for 30 to 35 minutes or until the top turns a golden brown and the eggs are set.
Notes
- You can substitute fresh chives for parsley if preferred for a slightly different herb flavor.
- Be sure to squeeze out excess water from the grated potatoes to avoid a watery casserole.
- Use a cast iron skillet if possible for added flavor and even cooking.
- Serve warm, optionally with fresh fruit or toast for a full breakfast.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
