Loaded Breakfast Skillet using Breakfast Infused Olive Oil Blend

Start the morning with crispy potatoes, browned sausage, sweet bell pepper, and softly set eggs in one hearty skillet, finished with Breakfast Infused Olive Oil Blend for a savory onion, garlic, herb, nutritional yeast, and smoked paprika finish that makes every bite feel warm and satisfying. It’s an easy brunch skillet for a relaxed weekend, a family breakfast, or a cozy morning when you want something filling without a lot of fuss.

Garden Infuzions

Loaded Breakfast Skillet using Breakfast Infused Olive Oil Blend

A hearty breakfast skillet with crispy potatoes, savory sausage, soft scrambled eggs, and melty cheddar, all brought together with the cozy flavor of Breakfast Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 tablespoons Breakfast Infused Olive Oil Blend
• 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 pound breakfast sausage
• 1/2 cup yellow onion diced
• 1/2 cup red bell pepper diced
• 4 large eggs
• 1/4 cup whole milk
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley
• Hot sauce for serving (optional)

Equipment

• 1 Cast Iron Skillet 10 to 12-inch skillet
• 1 Wooden spoon For stirring and breaking up sausage
• 1 Mixing bowl For whisking the eggs
• 1 whisk For combining eggs and milk
• 1 Spatula For gentle folding and serving

Method

 

Instructions

1. Heat 2 tablespoons of the Breakfast Infused Olive Oil Blend in a large cast-iron skillet over medium heat. Add the potatoes, salt, and pepper, then cook, stirring now and then, until the potatoes are browned and tender, about 12 to 15 minutes.
2. Push the potatoes to one side of the skillet and add the sausage, breaking it apart as it cooks until browned and cooked through. Stir in the onion and bell pepper, then cook for 3 to 4 minutes until softened.
3. In a small bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
4. Reduce the heat to medium-low and add the remaining 1 tablespoon of Breakfast Infused Olive Oil Blend if the skillet looks dry. Pour in the eggs and gently stir until softly set.
5. Sprinkle the cheddar cheese over the top, cover the skillet for 1 to 2 minutes, and let the cheese melt. Finish with chives and parsley, then serve hot.

Notes

Par-cook the potatoes first if you want the crispiest result. The skillet can be customized with extra vegetables, but keep the pan fairly full so everything browns instead of steaming. Use the full amount of oil for the best savory flavor throughout the dish.

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Recipe Tips

Par-cook the potatoes until just tender so they crisp up nicely in the skillet. Stir the eggs gently so they stay soft and creamy, and add the cheese at the end so it melts over the hot potatoes and sausage.

Serving Suggestions

Serve this skillet straight from the pan with toast, warm biscuits, or fresh fruit on the side. A little hot sauce, chopped chives, or extra black pepper on top gives each plate a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in a skillet over medium-low heat or in the microwave until warmed through.

Variations

Swap the sausage for diced ham, crumbled bacon, or sautéed mushrooms. You can also add spinach, tomatoes, or jalapeños near the end of cooking for a different flavor direction.

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