Hi, there! I’m Emily, the content creator behind Flawed yet Functional. The content I show here is really just trial and error experiments in my own health walk which I hope resonates with you, offering inspiration and hope. Recently, I had a discussion with a friend about breakfast. It can be so hard to find time to make and eat a healthy breakfast. I get it; I really do! That discussion sparked thoughts about how to make a healthy breakfast happen and a new one pan breakfast skillet recipe. Try this easy sausage breakfast skillet recipe today! It’s easy, delicious, and reheats beautifully.
Disclosure: Some of the links below are affiliate links which just means if you purchase from the links provided, I may get a small commission at no additional cost to you! At Flawed yet Functional, I only reference products that have real value that I actually use.
Fresh Ingredients Make the Best Hash
Do you plant a vegetable garden in the summer? If you do, make sure you use the bounty your garden provides. This sausage breakfast skillet was purposefully designed to use fresh summer vegetables that could come straight from your yard!
Zucchini, kale, bell peppers, and cherry tomatoes are all wonderfully tasty, healthy ingredients that are a cinch to grow in a home garden. In fact, if you have a zucchini plant, it is likely delivering more squash than you can consume. Feel free to use more of one vegetable if you’ve got tons on hand. Summer breakfast skillet recipes are a great way to use up your garden (or your local farmers’ market)!
The Key to Delicious Cast Iron Skillet Recipes
We all love a good one-pan recipe, right? Fewer dishes to wash and (hopefully) a quick time to the table. Well, this recipe is definitely one pan, but if you want it to turn out perfect, then you’ll need to do these two steps as you cook.
Cook One Ingredient at a Time
First, do not just throw everything in the pan and hope for the best. The best will not come. I can promise you that.
Cook one ingredient at a time to ensure proper cooking of each ingredient. Mushrooms and onions take longer to brown and caramelize than tomatoes and kale. So you need to give each ingredient the time it needs in the pan and no more.
For this skillet recipe, the following order works best:
- Brown the breakfast sausage.
- Caramelize the mushrooms and onions.
- Saute the bell peppers and zucchini.
- Wilt the tomatoes and kale.
Take Your Time
Second, as you may have guessed by the tip above, take your time cooking each ingredient so that maximum flavor is developed. Some vegetables shine brighter with a longer cook time, for example the mushrooms and onions. When you put these two ingredients into your skillet, don’t rush them! Allow them time to sweat, release their juices, then cook off the juices and acquire that wonderful caramel color and flavor.
Cooking well begins with not rushing. If you want to enjoy all the flavor of this breakfast skillet, then take your time cooking it. But don’t worry, this recipe doesn’t take forever! After vegetable prep (which I recommend doing the night before!), the total cook time should be right around 30 minutes. Not bad for a fresh breakfast packed with nutrition and flavor!
Make Top-Notch Breakfast Skillets with Extra Toppings
My sister likes to be fancy and call the finishing toppings accouterments. Call them what you like, a few extra sprinkles of this or that can take a meal to the next level of deliciousness!
Here are a few ideas to try, depending on your diet.
- Runny yolk egg – If you can tolerate eggs in your diet (Sadly, I cannot…), then a fried egg over this sausage breakfast skillet will rock your world!
- Fresh chopped herbs – In the photos, you’ll notice fresh chopped chives gracing the dish, but you could put any fresh herb you like: parsley, cilantro, sage, basil, anything!
- Dairy-free yogurt – Try a dollop of plain, dairy-free yogurt to give your skillet a creamy zip!
- Ketchup – Ok, this is kind of gross, but if you have kids who need a little grace when it comes to veggie-filled breakfasts, let them squirt some of that beloved red stuff on top. You won’t enjoy it, but they will. Actually, I know there are adults out there that still love ketchup, so maybe you will love it too!
Summer is here! Take advantage of your garden or fresh produce stands in your neighborhood to eat all of the delicious fresh vegetables this season offers! With a little planning, you can make this sausage breakfast skillet to enjoy any day of the week, even a weekday! Try it today!
Summer Vegetable and Sausage Breakfast Skillet
Summer vegetables are bursting with flavor and nutrition. Take advantage of the bounty available this time of year by making this healthy, easy sausage breakfast skillet in one cast iron pan!
- 1 Tbsp. olive oil
- 2 lb. breakfast sausage
- 1 medium onion chopped
- 24 oz. mushrooms halved then sliced
- 2 small zucchini large chop
- 1 yellow bell pepper chopped
- 1 lb. cherry tomatoes halved
- 6 cups kale chopped
- Himalayan pink salt to taste
- fresh ground black pepper to taste
Prep all vegetables, except tomatoes, the night before. Chop the onion, mushrooms, zucchini, bell pepper, and kale. Store each in a separate container in the refrigerator. (Tip: Place a paper towel in the bottom of the mushroom container to absorb any extra liquid.)
Heat a large cast iron skillet or 6 quart cast iron dutch oven over medium heat. Add olive oil then brown the breakfast sausage until cooked through. Remove meat to a separate bowl leaving drippings in the pan.
One serving contains 13g total carbs with 4g of fiber, a net carb load of 9g.
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