Cowboy Breakfast Skillet is a hearty dish that can be served as any meal. Sausage, sweet potatoes, onions, eggs and cheese pair well together to make this tasty dish.
To make this dish, first cook crumbled sausage in an iron skillet or another oven-safe skillet. Once the sausage is cooked, add the onion and continue to cook until the onion is soft. Remove the sausage and onion from the skillet but keep the sausage drippings in the skillet.
Next, add the diced sweet potatoes to the skillet and cook until they are soft on the inside and browned on the outside. Return the sausage and onion mixture to the skillet and stir to combine.
Then, make six wells in the sausage mixture then divide the eggs between the wells. Jeff and I prefer scrambled eggs, so I beat the eggs before adding them to the mix.
If you prefer sunny side up eggs, you can crack one egg into each well. When making sunny side eggs, I suggest cracking an egg into a cup or small bowl before adding it to the sausage mixture in case an eggshell falls into your cracked egg. If you want to use less eggs, reduce the number of wells so that there is one well per egg. The eggs will spread a little into the surrounding sausage and sweet potatoes but the bulk will stay in the well.
Next, sprinkle the shredded cheese over the top. I try to sprinkle the cheese over just the sausage and sweet potatoes because I want to be able to see the eggs so I know they are cooked. It also helps when serving to be able to see the eggs. During the baking time, the cheese melts down into the sausage and sweet potato mixture.
This dish makes more than what Jeff and I will eat at one meal. So, I remove the casserole from the skillet and place in an airtight container then refrigerate it. I reheat individual portions in the microwave when we are ready to eat. Individual portions reheat in a minute or so in our microwave. This dish reheats well.
Another hearty breakfast dish that we like is Weekend Breakfast Burritos. Scrambled eggs, onions, hash browns and ham are placed inside tortillas, topped with cheese then warmed in the oven. Leftovers can be reheated in the microwave.
I hope you enjoy the Cowboy Breakfast Skillet!
Cowboy Breakfast Skillet
- 1 pound sausage I've made this dish using up to 1 1/4 pounds of sausage.
- 1 pound sweet potatoes
- 6 jumbo eggs
- ¼ cup onion more or less to taste
- 1 tablespoon parsley
- 1 cup cheddar cheese I've used a Mexican Cheese Blend, too.
- Preheat the oven to 400F.
- Dice the sweet potatoes. Set aside.
- Dice the onion. Set aside.
- Crack all of the eggs into a large bowl. Season with salt and pepper, if desired.
- Beat the eggs in preparation for adding them to the dish. Set aside. If you prefer, you can crack the eggs and add them to the dish whole. We prefer scrambled eggs. If you prefer sunny side up, skip the scrambling of the eggs.
- In a cast iron skillet, or other oven-safe skillet, crumble and brown the sausage.
- Add the onion and cook until the onion is soft.
- Using a slotted spoon, remove the cooked sausage and onion from the skillet. Leave the sausage drippings in the skillet.
- Add the diced sweet potatoes and toss in the sausage drippings. Stir and continue to cook the sweet potatoes until they are soft on the inside and crispy on the outside.
- Return the sausage and onions to the skillet and stir to combine.
- Using a large spoon, make six wells in the sausage and potato mixture.
- Divide the scrambled eggs between the six wells. Or, if you prefer sunny side up eggs, crack a whole egg in each well.
- Sprinkle the cheese over the top of the sausage and eggs. I try not to get any cheese on the eggs so that I can see them when cooking. It also helps to see the eggs when serving.
- Sprinkle the parsley over the top.
- Place the mixture in the oven for 5-15 minutes, or until the eggs are done to your liking.
- To serve, use a large spoon to scoop out an egg and its surrounding sausage and potato mixture nest.