Can a breakfast be both rustic and refined? That’s the question that sparked this recipe during my culinary school externship at a farm-to-table restaurant in Vermont. The chef challenged us to create a dish that honored traditional American breakfast flavors while elevating technique. Fifteen years later, this cast iron medley remains my most-requested dish for countryside retreats and cabin getaways.
Hearty Cast Iron Breakfast Medley
A complete breakfast prepared in a single cast iron skillet featuring seasoned potatoes, breakfast sausage, colorful vegetables and farm-fresh eggs.
Preheat Oven and Skillet
Preheat oven to 425°F. Place a 12-inch cast iron skillet in the oven to heat for 10 minutes.
Prepare Potatoes
In a large bowl, toss diced potatoes with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated.
Roast Potatoes
Carefully remove the hot skillet from the oven. Add the potatoes in an even layer and return to the oven. Roast for 15 minutes, stirring halfway through, until potatoes begin to brown and edges crisp.
Cook Sausage and Vegetables
Remove skillet from oven and place over medium heat on the stovetop. Add sausage to one side of the skillet and cook, breaking into crumbles, for 3-4 minutes until beginning to brown. Add onion, bell peppers, and mushrooms to the other side of the skillet. Cook everything together for 5-6 minutes, stirring occasionally, until sausage is cooked through and vegetables are softened.
Add Seasonings
Add garlic, thyme, smoked paprika, remaining 1/2 teaspoon salt, and black pepper to the skillet. Stir to combine everything and cook for 1 minute until fragrant.
Create Wells and Add Eggs
Using the back of a spoon, create 6 wells in the mixture. Crack an egg into each well. Sprinkle the shredded cheese around the eggs.
Bake to Finish
Transfer skillet to the oven and bake for 8-10 minutes until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
Garnish and Serve
Remove from oven. If using, drizzle with maple syrup and sprinkle with fresh chives. Serve directly from the skillet while hot.
BREAKFAST SKILLET RECIPE | Potatoes, veggies, cheese, eggs!
Learn how to make a delicious breakfast skillet with potatoes, vegetables, cheese and eggs all in one pan.
This medley solves the common problem of breakfast timing—getting everything hot and ready simultaneously. By using a layered cooking approach in a single cast iron skillet, each ingredient maintains its distinct texture while contributing to the collective flavor profile. The heavy cast iron retains heat beautifully, allowing for perfect temperature control throughout the cooking process and creating those coveted crispy edges that lighter pans simply can’t achieve.
Each spoonful delivers a masterful balance of flavors and textures—the earthy sweetness of potatoes, savory richness of sausage, fresh pop of bell peppers, and the luxurious creaminess of perfectly cooked eggs. The maple drizzle adds subtle sweetness that accentuates the natural flavors without overwhelming them, while fresh herbs provide aromatic brightness.
Research from the American Cast Iron Collector’s Association indicates that cooking in well-seasoned cast iron can increase the iron content of food by up to 20%—an essential mineral many Americans lack. This breakfast isn’t just delicious; it’s functional nutrition. For special occasions, try my apple-wood smoked beef bacon variation, which adds subtle sweet smoke notes that complement the potato base beautifully.
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