Wake up your tastebuds and start the day with this umami rich, protein packed Sausage Breakfast Skillet. This one pan meal features perfectly baked eggs nestled in a roasted potato and breakfast sausage hash with a drizzle of tasty maple miso sauce.
Eggs for breakfast, lunch, and dinner… what could be simpler? This versatile protein makes its way into so many of my recipes, I’d be lost without them. Find them here on the blog in everything from Easy Croissant Breakfast Casserole to Japanese Egg Salad Sandwiches and even Mexican Eggnog. If you want to an easy way to increase your protein intake, reach for an egg!
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Disclosure: This Breakfast Sausage Skillet recipe is made possible by (you guessed it!) Egg Farmers of Alberta. All opinions and experiences are my own.
Sausage Breakfast Skillet
When you start your day with this easy breakfast skillet it’s impossible to have a bad day. In fact, the miso coated cheesy roasted potatoes are an instant mood lift on their own. These heavenly hash browns make a great side dish for dinner and are fabulous in a cold potato salad.
However, the potatoes are only the beginning. Then there are the proteins: delicious breakfast sausage (or your favourite breakfast protein) and of course, perfectly baked eggs. I recommend baking the eggs for the shortest amount of time so you can enjoy the goodness of saucy egg yolks.
The final touch is a generous drizzle of tangy umami-rich miso dressing and tasty toppings like sliced green onions and roasted sesame seeds.
And of course, you can alter this skillet breakfast recipe to your liking in several ways. Try using roasted sweet potatoes or cauliflower instead of potatoes or switching out the Parmesan cheese.
Feel free to add more vegetables (onions, bell peppers, or dark greens) instead of sausage to make a veggie version. Or, substitute bacon or ham for the sausage.
Ingredients in Sausage Breakfast Skillet
This is no ordinary Sausage Breakfast Skillet. The addition of umami-rich Asian ingredients like miso paste, sesame oil, tahini paste bring a whole new world of flavour to sausage, eggs, and breakfast potatoes.
- Miso Paste
- Sesame Oil
- Vegetable Oil
- Garlic Powder
- Better than Bouillon
- Parmesan Cheese
- Black Pepper
- Yellow Baby Potatoes
- Breakfast Sausage
- Large Eggs
- Sour Cream
- Cream Cheese
- Tahini Paste
- Rice Wine Vinegar
- Maple Syrup
- Green Onions
- White and Black Sesame Seeds
Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji mold. It comes in three different versions: white, red, and mixed miso. For this recipe, I used red miso which contains more soybeans and has a bolder flavour.
This recipe works best with waxy potatoes or sweet potatoes. I recommend Yukon Gold, red potatoes, purple potatoes, and fingerling potatoes.
Feel free to use any cheese you prefer for this recipe. Cheddar cheese, Swiss, Muenster, and Mexican blend are all great substitutions for Parmesan.
Rice wine vinegar is a by product of the rice wine making process. It’s the same as rice vinegar and it comes seasoned or as plain rice vinegar. You can use either form in this recipe.
Feel free to replace the maple syrup with any other kind of syrup substitute (agave, honey, etc.).
Tahini paste is essentially ground sesame seeds. Because it is made from seeds, it will go rancid over time. Always stir and taste your tahini before adding to a recipe.
How to Make Sausage Breakfast Skillet
There are several steps to this breakfast skillet recipe. It all starts with the perfectly roasted golden potatoes which are delicious on their own. They’re extra cheesy with a unique earthy flavour from the miso and sesame coating.
Make the Sesame Miso Potatoes
Begin by preheating the oven to 425 F. Next, whisk the miso paste, chicken Better than Bouillon (if using chicken bouillon powder add to dry ingredients in next step), roasted sesame seed oil, and vegetable oil together in a small bowl. Set aside.
In another small bowl, combine ½ cup shredded cheese, garlic powder, and pepper. Set aside.
In a large bowl, pour the miso mixture onto the potatoes and mix well. Once coated, sprinkle over the cheese mixture and toss to coat once more. Set potatoes aside.
Add the Sausage and Bake
Heat a large skillet to medium high. Once hot, put sausage in the pan and brown on each side, about 30 seconds per side. Try not to cook the sausages all the way through.
Pour in potatoes and stir well with the sausages until everything is evenly distributed. Even out the potato sausage mixture in the pan.
Place skillet in the preheated oven and roast for 30 minutes, stirring halfway through, until the potatoes and sausage are golden brown.
Add the Eggs
Without turning off the oven, quickly but carefully remove the skillet and place on a heat-proof surface or trivet. With a wooden spoon or spatula, move the potatoes around to create 4 small wells. Crack an egg into each of the wells.
Place the pan back into the oven between 5-10 minutes, depending on your desired yolk doneness. After 5 minutes, the yolks will be very runny. 8 minutes will give you firmer, but still creamy eggs while 10 minutes will give you very firm yolks.
Make the Sesame Miso Sauce
While the potatoes and sausage are roasting, whisk together sour cream, cream cheese, miso paste, tahini, rice vinegar, and maple syrup in a small bowl until well combined. If it’s too thick, add a little water at a time until you’ve reached your desired consistency. Set aside.
Finish the Dish
Once potatoes, sausage, and eggs are done, remove from the oven and drizzle with sesame-miso sauce.
Sprinkle remaining ½ cup of the Parmesan cheese then garnish with scallions, black and white sesame seeds. Season with salt and freshly ground black pepper and serve immediately.
Recipe Variations and Substitutions
- Add more veggies! I recommend adding Brussels sprouts, spinach, kale, mustard greens, or any dark bitter green vegetable to the potatoes and sausages.
- If you prefer to use bacon, cook bacon in a pan until crispy. Remove crispy bacon and place on a paper towel lined plate. Follow instructions starting from mixing the potatoes in the drippings. To finish the recipe, crumble bacon over potatoes.
- Add more eggs! If you are an egg lover, go ahead and crack more eggs on there. If you aren’t an egg lover, you can cut down to what you prefer.
How to Store Leftover Sausage Breakfast Skillet
Store leftover breakfast skillet in an airtight container in the fridge for up to 5 days. I do not recommend freezing the potatoes, sausage and eggs together. However, you can freeze the potatoes and sausage together, tightly wrapped in foil, for up to 1 month.
To defrost, place directly in a 350 F oven and warm through, between 8-10 minutes.
Hi! I’m Bernice Hill, the recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.
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Sausage Breakfast Skillet
Ingredients
- 3 Tablespoons Miso Paste
- 1 Tablespoon roasted Sesame Oil
- 1 Tablespoon Vegetable or Olive Oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon Better than Bouillon (or 2 teaspoons chicken bouillon powder)
- 1 cup grated Parmesan Cheese; divided
- ½ teaspoon Pepper
- 1 1/2 lbs yellow Baby Potatoes; quartered
- 7 links Breakfast Sausage; scored crosshatched, halved
- 4 Eggs; room temperature
FOR THE SESAME MISO SAUCE
- ¼ cup Sour Cream
- 2 ounces Cream Cheese
- 2 Tablespoons Miso Paste
- 1 Tablespoons Tahini Paste
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Maple Syrup
- FOR GARNISH: Scallions, Black and White Sesame Seeds,
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl, whisk the miso paste, roasted sesame seed oil, chicken Better than Bouillon, and vegetable oil. Set aside. If using chicken bouillon powder add to dry ingredients in next step.
- In another small bowl, combine ½ cup Parmesan cheese, garlic powder, and pepper. Set aside.
- In a large bowl, pour the miso mixture onto the potatoes and mix well. Once coated, sprinkle over the cheese mixture and toss to coat once more. Set potatoes aside.
- Heat a large skillet to medium high. Once hot, put sausage in the pan and brown on each side, about 30 seconds per side. Try not to cook the sausages all the way through.
- Pour in potatoes and stir well with the sausages until everything is evenly distributed. Even out the potato sausage mixture in the pan.
- Place skillet in the preheated oven and roast for 30 minutes, .stirring halfway through, until the potatoes and sausage are golden brown.
- Without turning off the oven, quickly but carefully remove the skillet and place on a heat-proof surface or trivet. With a wooden spoon or spatula, move the potatoes around to create 4 small wells. Crack an egg into each of the wells.
- Place the pan back into the oven between 5-10 minutes, depending on your desired yolk doneness. After 5 minutes, the yolks will be very runny. 8 minutes will give you firmer, but still creamy eggs while 10 minutes will give you very firm yolks.
- While the potatoes and sausage are roasting, whisk together sour cream, cream cheese, miso paste, tahini, rice vinegar, and maple syrup in a small bowl until well combined. If it’s too thick, add a little water at a time until you’ve reached your desired consistency. Set aside.
- Once potatoes, sausage, and eggs are done, remove from the oven and drizzle with sesame-miso sauce.
- Sprinkle remaining ½ cup of the Parmesan cheese then garnish with scallions, black and white sesame seeds. Season with salt and freshly ground black pepper and serve immediately.
FOR THE SESAME MISO SAUCE
ASSEMBLY
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 744Total Fat: 44gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 265mgSodium: 1837mgCarbohydrates: 58gFiber: 6gSugar: 11gProtein: 31g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
