Sausage and Pepper Breakfast Skillet
Italian sausage, bell peppers and onion cooked in one skillet, then topped with eggs and cheddar. A hearty 30-minute breakfast for four.
- Prep10 min
- Cook20 min
- Total30 min
- Servings4
- Net carbs*7.4 g
- LevelEasy
This skillet borrows the flavors of a ballpark sausage and pepper sandwich and turns them into breakfast. Browned Italian sausage, soft sweet peppers and onion form the base, then eggs bake right on top until the whites set and the yolks stay runny. Bring the pan straight to the table with a spatula and let everyone scoop their own.
Let the sausage brown without stirring for the first few minutes. When the meat sits still against the hot pan it forms crisp, dark edges, and those browned bits flavor the peppers that cook in the same fat. Stir too soon and the sausage steams into gray crumbles with much less taste.
Ingredients
Makes 1 (12-inch) skillet. Tap an item to check it off.
Equipment
- 12-inch oven-safe skillet with lid
- Wooden spoon
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage, press it into an even layer and cook 4 minutes without stirring until browned underneath.
- Break the sausage into bite-size pieces and cook 2 to 3 minutes more, until no pink remains.
- Add the bell peppers, onion and oregano. Cook 6 to 7 minutes, stirring now and then, until the peppers are soft and lightly charred at the edges.
- Reduce the heat to medium-low. Make 6 wells in the mixture and crack an egg into each. Season the eggs with the salt and pepper.
- Scatter the cheddar over the top, cover and cook 5 to 6 minutes, until the whites are set and the yolks are still soft.
- Sprinkle with green onions and serve straight from the pan.
Estimated nutrition per serving
- Calories
- 444
- Total carbs
- 9.1 g
- Fiber
- 1.7 g
- Net carbs
- 7.4 g
- Protein
- 25.3 g
- Fat
- 33.7 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- For firmer yolks, cook covered 2 minutes longer.
- Check your sausage label. Some brands add sugar or fillers, which raises the carb count.
Substitutions
- Italian sausage → ground pork plus 1/2 teaspoon fennel seed Same weight. Slightly lower in carbs and you control the seasoning.
- Cheddar → Monterey Jack Same amount. Melts smoother and tastes milder.
- Green bell pepper → zucchini One small zucchini, sliced. Lower in carbs and softer.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days.
- Freezer
- Freeze the sausage and pepper base only, up to 2 months. Cooked eggs turn rubbery when frozen.
- Reheat
- Microwave a portion covered for 60 to 90 seconds, or warm in a skillet over medium-low heat for 4 to 5 minutes.
Questions cooks ask
Can I scramble the eggs into the skillet instead?
Yes. Beat the eggs, pour them over the sausage and peppers, and stir gently over low heat until just set.
