Easy MorningMeal - Hearty 30-Minute Breakfast

MorningMeal is the breakfast you make when you want everything in one pan. Eggs, potatoes, and sausage cook together until the edges are crisp and the yolks are still runny. It takes about half an hour from start to table.

This recipe came from a busy weekday when I needed something filling before school and work. Now it's our Saturday morning standby. You can prep the veggies the night before, so it comes together even faster.

The best part? You only wash one skillet. Everything cooks in the same pan, and the potatoes soak up all the sausage flavor.

About the Ingredients

1 lb (450g) breakfast sausage

Use mild or hot, depending on your spice preference. You can also use bacon or diced ham.

1 lb (450g) baby potatoes, halved

Baby potatoes cook fast and don't need peeling. Yukon Gold or red potatoes work too.

1 small yellow onion, diced

A sweet onion or shallot works if that's what you have.

1 red bell pepper, diced

Any color pepper works. Green is a bit sharper, orange is sweeter.

6 large eggs

Use fresh eggs for the best yolks. Farm-fresh are great if you can get them.

1/2 tsp smoked paprika

Regular paprika is fine, but smoked adds a nice depth. You can skip it if you don't have it.

1/2 tsp salt

Adjust to taste. The sausage is already salty, so you might need less.

1/4 tsp black pepper

Freshly ground is best, but pre-ground works.

2 tbsp olive oil

Any neutral oil like canola or vegetable works here.

2 tbsp chopped fresh parsley, for garnish

Optional but pretty. Chives or green onions also work.

Step-by-Step Instructions

1. Cook the sausage

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

2. Sauté the vegetables

Add the potatoes to the same skillet. Cook over medium-high heat, stirring occasionally, until they start to brown, about 8-10 minutes. Add the onion and bell pepper, and cook for another 5 minutes, until the potatoes are fork-tender.

3. Add the sausage back

Return the sausage to the skillet and stir to combine. Sprinkle with smoked paprika, salt, and pepper. Spread everything into an even layer.

4. Make wells for the eggs

Reduce the heat to medium-low. Use the back of a spoon to make 6 small wells in the potato mixture. Crack one egg into each well.

5. Cover and cook

Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still soft. If you like firmer yolks, cook for 8-9 minutes.

6. Garnish and serve

Sprinkle with fresh parsley and serve straight from the skillet. Scoop out a portion with a spatula, making sure to get an egg and some potatoes.

How to Store MorningMeal

Tips & Tricks

• Don't crowd the pan. Too many potatoes will steam instead of browning. Use a large skillet so they have room.
• Cook the potatoes until they're fork-tender before adding the eggs. If they're still hard in the middle, the eggs will overcook while you wait.
• Lower the heat before adding the eggs. High heat will make them rubbery. A gentle heat cooks them slowly and keeps them soft.

Frequently Asked Questions

Delicious Variations

• Add a handful of spinach or kale in the last minute of cooking for extra greens.
• Swap the sausage for chorizo for a spicy kick.
• Top with avocado slices and a dash of hot sauce for a fresh finish.

MorningMeal is a breakfast you'll come back to again and again. Try it this weekend, and don't forget to save the recipe so you can find it when you need it. Low and slow, friend.

Easy MorningMeal – Hearty 30-Minute Breakfast

Start your day with MorningMeal, a hearty skillet breakfast of eggs, potatoes, and sausage in 30 minutes.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) breakfast sausage
• 1 lb (450g) baby potatoes, halved
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 6 large eggs
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley, for garnish

📋 Instructions

1. 1Cook the sausage — Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
2. 2Sauté the vegetables — Add the potatoes to the same skillet. Cook over medium-high heat, stirring occasionally, until they start to brown, about 8-10 minutes. Add the onion and bell pepper, and cook for another 5 minutes, until the potatoes are fork-tender.
3. 3Add the sausage back — Return the sausage to the skillet and stir to combine. Sprinkle with smoked paprika, salt, and pepper. Spread everything into an even layer.
4. 4Make wells for the eggs — Reduce the heat to medium-low. Use the back of a spoon to make 6 small wells in the potato mixture. Crack one egg into each well.
5. 5Cover and cook — Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still soft. If you like firmer yolks, cook for 8-9 minutes.
6. 6Garnish and serve — Sprinkle with fresh parsley and serve straight from the skillet. Scoop out a portion with a spatula, making sure to get an egg and some potatoes.

👨🍳 Chef's Note: If you like your eggs fully cooked, just cook them a couple minutes longer. The beauty of this dish is that you can make it exactly how you like it.

Servings: 6

Cuisine: American

Course: Breakfast

Easy Recipes for Everyday Cooking15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat