Smoked sausage and egg skillet is a one-pan breakfast that turns eggs, cheddar, sausage, and mushrooms into something worth slowing down for. Everything builds in a single oven-safe skillet, from browning the sausage to baking the fluffy egg base. It works just as well for breakfast-for-dinner.
Imagine the sizzle of savory smoked sausage filling your kitchen, mingling with the aroma of tender mushrooms and sharp cheddar cheese. This isn’t just another breakfast; it’s a one-pan wonder that transforms simple ingredients into an impressively hearty and delicious meal. Whether you’re hosting a weekend brunch or looking for a satisfying breakfast-for-dinner, this Smoked Sausage and Egg Skillet is your ticket to a flavorful, fuss-free feast. The best part? It looks as amazing as it tastes, with minimal cleanup!
Ingredients
• 8 large eggs
• ¼ cup / 60 ml heavy whipping cream
• 1 cup / 113 g (4 oz) shredded sharp cheddar cheese
• ½ teaspoon / 3 g (0.11 oz) kosher salt
• ¼ teaspoon / 1 g (0.04 oz) ground black pepper
• 12 ounces / 340 g (12 oz) smoked sausage, sliced into ¼-inch rounds
• 1 cup / 90 g (3.17 oz) diced white or cremini mushrooms
• ¼ cup / 25 g (0.88 oz) sliced green onions, plus extra for garnish
Instructions
1. In a medium bowl, whisk the eggs and heavy cream until light and frothy. Gently stir in the shredded cheddar cheese, salt, and pepper. Set the mixture aside.
2. Position a rack in the center of the oven and preheat to 400°F / 200°C.
3. Heat a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Add the sausage slices in a single layer and cook, flipping once, until nicely browned on both sides, about 5-6 minutes total.
4. Add the mushrooms and green onions to the skillet with the sausage, and cook, stirring occasionally, until the mushrooms have released their liquid and are tender, about 5 minutes.
5. Remove the skillet from the heat. Pour the prepared egg mixture evenly over the sausage and vegetables. Carefully transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, or until the center is just set and the edges are slightly puffed and golden.
7. Let the skillet cool for a few minutes before serving. Run a spatula or knife around the edge to loosen. Garnish generously with extra green onions, if desired, and serve warm directly from the skillet. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Serving: 1 slice
• Calories: 375kcal
• Carbohydrates: 3g
• Protein: 22g
• Fat: 30g
• Saturated Fat: 13g
• Cholesterol: 310mg
• Sodium: 850mg
• Fiber: 1g
• Sugar: 2g
Pro Tips
• For the best melt, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.
• Feel free to customize with other vegetables like diced bell peppers or spinach. Add heartier vegetables with the sausage and delicate greens like spinach just before adding the eggs.
• Pull the skillet from the oven when the center is still slightly jiggly. The residual heat will finish cooking the eggs to perfection, ensuring they stay tender and creamy, not rubbery.
• A well-seasoned cast-iron skillet provides the best heat distribution and a beautiful golden-brown crust. If you don’t have one, any 12-inch oven-safe skillet will work.
FAQ
Q: What can I use if I don’t have a cast-iron skillet
A: Any 12-inch oven-safe skillet will work for this recipe. The key is to ensure your pan can safely go from the stovetop directly into a 400°F (200°C) oven.
Q: Can I add other vegetables to this smoked sausage and egg skillet
A: Absolutely! This recipe is very customizable. Diced bell peppers or spinach are great additions. Add heartier vegetables like peppers along with the mushrooms, and stir in delicate greens like spinach just before pouring in the eggs.
Q: How do I know when the egg skillet is perfectly cooked
A: The skillet is ready when the edges are slightly puffed and golden, and the center is just set but still has a slight jiggle. The residual heat from the pan will finish cooking the eggs, keeping them tender and preventing them from becoming rubbery.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices gently in the microwave or in a skillet over low heat until warmed through.
Pro Tips
- Shred the cheddar from a block — pre-shredded cheese is coated with anti-caking agents that stop it from melting smoothly into the eggs.
- Pull the skillet from the oven while the center is still slightly jiggly; residual heat finishes the eggs so they stay tender and creamy instead of rubbery.
- A well-seasoned cast-iron skillet gives the best heat distribution and a golden-brown crust, but any 12-inch oven-safe skillet handles the stovetop-to-400°F/200°C jump.
- Add diced bell peppers or other hearty vegetables with the sausage and mushrooms; stir in delicate greens like spinach just before pouring in the egg mixture.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat slices gently in the microwave or in a skillet over low heat.
Frequently Asked Questions
What can I use if I don't have a cast-iron skillet?
Any 12-inch oven-safe skillet works. The only requirement is that it can go safely from the stovetop into a 400°F (200°C) oven.
Can I add other vegetables to this smoked sausage and egg skillet?
Yes — diced bell peppers and spinach are great additions. Cook heartier vegetables along with the mushrooms, and add delicate greens just before the eggs.
How do I know when the egg skillet is perfectly cooked?
Look for puffed, golden edges and a center that is just set with a slight jiggle — the pan's residual heat does the rest without overcooking the eggs.
How should I store and reheat leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days and reheat gently in the microwave or a skillet over low heat.
Recipe card below.
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Smoked Sausage and Egg Skillet
Ingredients
Method
- In a medium bowl, whisk the eggs and heavy cream until light and frothy. Gently stir in the shredded cheddar cheese, salt, and pepper.
- Set the mixture aside.
- Position a rack in the center of the oven and preheat to 400°F / 200°C.
- Heat a 12-inch cast-iron or other oven-safe skillet over medium-high heat.
- Add the sausage slices in a single layer and cook, flipping once, until nicely browned on both sides, about 5-6 minutes total.
- Add the mushrooms and green onions to the skillet with the sausage, and cook, stirring occasionally, until the mushrooms have released their liquid and are tender, about 5 minutes.
- Remove the skillet from the heat.
- Pour the prepared egg mixture evenly over the sausage and vegetables. Carefully transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the center is just set and the edges are slightly puffed and golden.
- Let the skillet cool for a few minutes before serving. Run a spatula or knife around the edge to loosen.
- Garnish generously with extra green onions, if desired, and serve warm directly from the skillet. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
