Bacon Sausage and Potato Breakfast Skillet
Table of contents
Intro
If you love a big hearty breakfast loaded with crispy potatoes, smoky bacon, savory sausage, melty cheese, and jammy eggs, this Bacon Sausage and Potato Breakfast Skillet is about to become one of your new favorites. This is the kind of breakfast that feels a little indulgent in the best possible way and works just as well for breakfast-for-dinner as it does for weekend brunch or camping on the Blackstone.
The combination of crispy bacon, smoky kielbasa sausage, golden potatoes, sautéed peppers and onions, gooey cheddar cheese, and rich egg yolks makes every bite ridiculously good. Then right at the end, everything gets topped with green onions and a drizzle of chili crisp oil that takes this skillet completely over the top.
One thing I love most about this recipe is how customizable it is. You can swap the protein, change up the vegetables, use different cheeses, or adjust the spice level depending on what your family likes or what you already have on hand.
It’s hearty, filling, packed with flavor, and honestly feels like something you’d order at a restaurant brunch spot.
Here are a few more recipes to check out while you are here!
Twice Baked Breakfast Potatoes
Kings Hawaiian Cream Cheese Cinnamon Rolls
Why You’ll Love This Recipe
- Crispy potatoes with tender centers
- Smoky bacon and sausage in every bite
- Jammy eggs and melty cheese make it extra comforting
- Great for breakfast, brunch, or breakfast-for-dinner
- Perfect for camping or cooking on a Blackstone
- Easy to customize with different proteins and vegetables
- One-pan recipe with simple cleanup
- Mildly spicy with easy ways to adjust the heat
- Hearty and filling enough to satisfy everyone
Ingredients
- Bacon – Adds smoky flavor and creates the grease that helps crisp up the potatoes and sausage beautifully.
- Smoked kielbasa sausage – Gets caramelized and crispy in the skillet while adding smoky savory flavor. Breakfast sausage, chicken sausage, diced ham, or even extra bacon all work great too.
- Yellow potatoes – Become golden and crispy on the outside while staying fluffy inside. Frozen hash browns, frozen diced potatoes, sweet potatoes, or leftover cooked potatoes can also be used.
- Yellow onion – Adds sweetness and extra flavor to the skillet.
- Red bell pepper – Brings a slight sweetness and beautiful color.
- Green bell pepper – Adds a savory balance and classic breakfast skillet flavor.
- Fire & Smoke Society Onion Butter seasoning – Gives the potatoes rich buttery savory flavor.
- Tony Chachere’s Creole seasoning – Adds a little kick and bold flavor.
- Black pepper – Helps balance all the richness.
- Eggs – Cook them exactly how your family likes them. Jammy yolks, fully set yolks, or scrambled eggs all work perfectly.
- Sharp cheddar cheese – Melts into all the crispy potatoes and sausage. Pepper jack, Colby Jack, Monterey Jack, mozzarella, smoked gouda, or any favorite cheese can be used.
- Chili crisp oil – Adds heat, crunch, and incredible flavor. This finishing touch really takes the skillet over the top.
- Green onions – Brighten everything up and add freshness right before serving.
How To Make Bacon Sausage and Potato Breakfast Skillet
Start by chopping the bacon into small pieces. Add it to a large skillet over medium heat and cook until crispy and browned. Once fully cooked, transfer the bacon to a paper towel-lined plate and set aside.
Drain all but about 1 tablespoon of the bacon grease from the skillet.
Add the sliced smoked kielbasa sausage to the pan and cook until browned and crispy around the edges. Letting the sausage caramelize really adds flavor here. Remove it from the skillet and set aside with the bacon.
Meanwhile, dice the potatoes into bite-sized pieces. Place them in a microwave-safe bowl and microwave for about 5 minutes to speed up the cooking process.
Add the potatoes to the skillet with the remaining grease and cook for about 5 minutes, stirring occasionally, until they start developing golden crispy edges.
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Season with Onion Butter seasoning, Tony Chachere’s Creole seasoning, and black pepper.
Continue cooking until the potatoes are crispy on the outside and tender inside while the vegetables become tender-crisp.
Add the cooked bacon and sausage back into the skillet and stir everything together well.
Create a well in the center of the skillet, add a bit more bacon grease if needed, and crack the eggs directly into it. Season the eggs lightly with salt and pepper.
Sprinkle the shredded cheddar cheese all around the potatoes and sausage mixture near the outer edges of the skillet.
Cover with a lid and cook for about 3–4 minutes, or until the eggs are cooked to your liking. I personally love jammy yolks for this recipe because they mix into the crispy potatoes and sausage so well, but you can cook them longer for fully set yolks if preferred.
If your family prefers scrambled eggs, that works perfectly too. And if anyone doesn’t like their foods touching, the eggs can easily be cooked separately in another skillet and served on top.
Lastly
Right before serving, drizzle the eggs with chili crisp oil and sprinkle everything with sliced green onions.
Serve hot and enjoy every crispy, cheesy bite.
Tips for Success
- Microwaving the potatoes first helps them cook faster while still getting crispy.
- Don’t overcrowd the skillet or the potatoes will steam instead of brown.
- Let the sausage sit undisturbed for a bit so it can caramelize properly.
- Freshly shredded cheese melts smoother than pre-shredded.
- Adjust the spice level by changing the seasoning blend or skipping the chili crisp oil.
- A larger skillet helps everything cook evenly and crisp properly.
Serving Suggestions
This skillet is hearty enough to be a full meal all by itself, but it also pairs perfectly with:
- Biscuits or toast
- Pancakes or waffles
- Fresh fruit
- Salsa or hot sauce
- Avocado slices
- Sour cream
- Extra chili crisp oil
This recipe is also incredible cooked on a flat top griddle while camping.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Bacon Sausage and Potato Breakfast Skillet
Ingredients
- 8-10 Slices Bacon, chopped
- 6-7 oz Kielbasa Smoked Sausage, sliced and quartered
- 1 lb Yellow Potatoes, diced
- 1/2 Yellow Onion, Diced
- 1/2 Green Bell Pepper, diced
- 1/2 Red Bell Pepper, diced
- 1-2 tsp All Purpose Seasoning Blend
- 1/2-1 tsp Creole Seasoning
- 1/8-1/4 tsp Black Pepper
- 4-6 Eggs salt and pepper to season
- 1 Cup Shredded Cheese I used sharp cheddar, but any flavor works!
- Chili Crisp Oil optional for topping on the eggs
- 2-3 tsp Sliced Green Onions for garnish
Instructions
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove and set aside. Drain all but 1 tablespoon of grease from the skillet.
- Add the sliced kielbasa sausage and cook until browned and crispy around the edges. Remove and set aside.
- Microwave the diced potatoes for 5 minutes. Add the potatoes to the skillet and cook about 5 minutes until beginning to crisp.
- Add the onion and bell peppers. Season with and continue cooking until the potatoes are crispy outside and tender inside.
- Stir the bacon and sausage back into the skillet.
- Create a well in the skillet and crack the eggs into it. (You may need to add a bit of bacon grease to before adding the eggs to ensure they don't stick). Season eggs lightly with salt and pepper. Sprinkle cheese around the skillet over the potatoes and sausage mixture.
- Cover with a lid and cook 3–4 minutes or until eggs are cooked to your liking. Finish with chili crisp oil and sliced green onions before serving.
Notes
- Frozen diced potatoes or hash browns work great in this recipe.
- Sweet potatoes can be substituted for regular potatoes.
- Breakfast sausage, chicken sausage, diced ham, or extra bacon can replace the kielbasa.
- Any vegetables or cheese can be used.
- Scrambled eggs work great in this skillet.
- Eggs can also be cooked separately if preferred.
FAQ
Can I use frozen potatoes? – Yes! Frozen diced potatoes or hash browns work perfectly and make prep even easier.
Can I make this less spicy? – Absolutely. Reduce the Creole seasoning or simply leave off the chili crisp oil.
What other meats work well in this recipe? – Breakfast sausage, chicken sausage, diced ham, or even leftover steak all work great.
Can I make this on a flat top griddle? – Yes! This recipe is fantastic for camping and outdoor cooking.
What cheese works best? – Sharp cheddar is my favorite, but pepper jack, Monterey Jack, mozzarella, Colby Jack, or smoked gouda are all delicious.
Can I scramble the eggs instead? – Definitely. Scrambled eggs work perfectly in this skillet.
