This Beefy Breakfast Skillet is sponsored by the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet!
I am so excited to share this recipe for several reasons! This recipe is the first in a series of recipes that I’m making in partnership with the Washington Beef Commission, one of my favorite companies to work with. The Washington Beef Commission is passionate about showcasing Washington farmers and beef and in the time that I’ve worked with them, I’ve been able to see firsthand how passionate farmers are about the product they deliver and earnestly want to bridge the gap between farmer and consumer to help everyone understand what goes into producing quality beef. This series is going to highlight a hobby that I’ve had and loved for years: running, specifically ultramarathon running. I ran my first ultramarathon a few months after turning 20, and now at 37 years old I have dozens of races under my belt. Training looks different now; instead of being a young Army officer I’m now a mom of five kids. Since I refuse to compromise on time with my kids, that means a lot of early morning runs followed by getting kids up and fed and ready for school. I need a protein-packed breakfast to refuel after these runs that doesn’t take a while to make. Thankfully, this beefy breakfast skillet is ready quickly and can be made in advance as a meal prep option.
Ingredients for Beefy Breakfast Skillet
- Beef sausage: One of the reasons I love using beef sausage in this breakfast skillet is because it’s high in protein and helps with my recovery after a long run. I’m a busy mom and I need something that will fill me up, aid in recovery, and keep me full until lunchtime. Beef sausage is perfect for this!
- Potatoes: A healthy balance of protein and carbs is essential for refuel and I love a crispy breakfast potato. I’m using Yukon gold potatoes here, which crisp up perfectly in the oven.
- Bell peppers: A hint of veggies here in this scramble are perfect, and they take on a smokey roasted flavor that I absolutely love.
- Red onion: Red onions are a touch sweeter than regular onions and I love the flavor that gives us here.
- Olive oil: For cooking! Both the potatoes and everything else.
- Seasonings: salt, pepper, garlic powder, onion powder, oregano, and smoked paprika. I’m putting about 2/3 of this over the potatoes and the rest with the sausage, peppers, and onions.
- Egg: Who doesn’t love a runny egg on top of a skillet?
- Toppings: chives or green onions, goat cheese, chili onion crunch, avocado. Choose your favorites! I always add avocado for healthy fats, and I love a little chili onion crunch for the texture and spice, but you can truly add whatever you want! Add all of them for maximum flavor!
How to Make Your Beefy Breakfast Skillet
- First, preheat your oven and cut your potatoes. I know it’s going to seem like a bit of a pain to cook the potatoes separately, but they will get crispier and cook more evenly. Place the potatoes on a rimmed baking sheet lined with parchment paper for best results, drizzle with olive oil, and sprinkle with the seasonings. Roast the potatoes in the oven, tossing every 10 minutes or so, until crispy and browned.
- While the potatoes are cooking, slice your sausage and chop your peppers and onions. Add a little olive oil and the sausage to the skillet first, then add the peppers, onions, and remaining seasonings.
- When ready to serve, you can either mix the potatoes with the sausage and peppers mixture or serve the sausage on top of the potatoes. And as a reminder, this recipe is great for a meal prep breakfast option. If you’re doing that, divide your breakfast skillet into individual serving containers and add the toppings when ready to eat!
- When ready to serve, add the sausage and potatoes to a bowl, top with a fried egg and whatever your toppings of choice are. I’ll admit, I love a loaded breakfast bowl, and I add all of the toppings!
I cannot stress enough how much I love this breakfast! I love that I can make it in advance, but even if I don’t it’s quick to make and have the potatoes roasting while I shower post-run. As moms it’s easy to get into a habit of working out in the morning but then being focused on the kids and grabbing a protein bar on the way to the bus stop or preschool drop-off. Our bodies deserve to be fueled well and eat delicious food and thankfully there are quick options available like beef breakfast sausage as a delicious source of protein.
- 3 lbs. Yukon gold potatoes
- 3 tbsp. olive oil, divided
- 1½ tsp. salt
- ½ tsp freshly ground black pepper
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. oregano
- 1 tsp. smoked paprika
- 1 lb. beef sausage
- 2 red bell peppers, de-seeded and chopped
- ½ red onions, chopped
- For topping: eggs, chives, goat cheese, chili onion crunch, avocado
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Chop the potatoes and place them on the prepared pan. No need to peel!
- In a small bowl, mix together the salt, pepper, onion powder, garlic powder, oregano, and paprika.
- Drizzle the potatoes with 2 tbsp. of the olive oil and sprinkle with about ⅔ of the seasoning. Use your hands to toss to coat and roast in the oven for about 30 minutes until crispy and golden, tossing every 10 minutes to make sure they cook evenly.
- In a skillet, heat the remaining 1 tbsp. olive oil and add the sliced sausage. Cook for a few minutes, then add the peppers and red onions. Cook until the vegetables are tender and the sausage is beginning to brown. Add the remaining seasoning and toss to coat.
- At this point you can either add the potatoes to the skillet, or plate them in a shallow bowl and put the sausage on top.
- Top your breakfast bowl with a fried egg, fresh chives, goat cheese, chili onion crunch, and avocado.
- Enjoy!
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