This easy breakfast skillet has all of your favorite breakfast foods – eggs, sausage, potatoes…what’s not to love? They can easily be made into freezer breakfast bowls for quick and filling breakfasts!
Breakfast Skillet Cast Iron
Thank you to al fresco for partnering with us on this recipe creation!
Even though we aren’t even to the end of July yet, I’m seeing back-to-school stuff EVERYWHERE.
When I was growing up, we didn’t start school until the end of August – so it just seems so bizarre that some people go back so early!
Jack goes back mid-August, which seems so early to me. But I digress. I guess that’s just how things are.
Anyways! Back-to-school means back to schedules, eating meals at a specific time, and just being a little more on top of things.
While some people thrive on this – I much prefer the laid back nature of summer!
So I really have to try hard to get things organized!
Breakfast has never been a strong suit for me, and my kids eat cereal more often than not.
However, I do try to make one hot breakfast a week, which they seem to enjoy.
Today, I wanted to share a yummy breakfast skillet I came up with. It doesn’t take very long to make, and you can even use it to meal prep with so you can have breakfast ready for days.
If you choose to go that route, you can grab these bowls out of the freezer and heat them up straight from the container, or you can throw them into a tortilla to make a quick breakfast burrito.
Or you can just throw it together in about 10 minutes and have breakfast for the whole family. No wrong choice here!
You can add all sorts of thing to scrambles, and they will usually turn out delicious. However, this one is pretty simple – as to keep things pretty kid-friendly.
In order to cut down on the fat a little bit without compromising on flavor, I decided to use some breakfast sausage from al fresco. If you’ve never tried these – you are missing out.
They are DELICIOUS. They are precooked, which makes meal prep simple, and they are made with chicken instead of pork. They are naturally low in fat and carbs, and they are a great source of protein.
With my Gestational Diabetes, I have to be careful about watching my macronutrients, and these fit into that diet perfectly.
It was so nice when I was making this scramble that I didn’t need to cook them beforehand – I just threw them in when I was cooking the potatoes, and they were heated through perfectly.
al fresco is the #1 chicken sausage brand in the United States – and for good reason. They have over 40 different varieties of chicken products, and they have 70% less fat than pork sausage.
My body has a hard time handling a lot of fat, so I appreciate being able to find products like these that taste even better than pork sausage – and have so much less fat. They also are free of gluten, nitrites, nitrates and preservatives!
Homemade Breakfast Bowls
Printable Recipe available below
As I mentioned, these can be made to eat directly from the skillet, or you can portion them to make homemade breakfast bowls! They keep in the freezer for about six months, but I doubt you’ll avoid eating them!
Vegetable Oil (2-3 Tablespoons)
8 whole eggs
1/2 cup milk
3 cups frozen potatoes o’brien with red peppers and onions
1 package al fresco breakfast Chicken sausage
1/2 cup cheddar cheese, shredded
Spinach leaves (optional)
Heat oil in a skillet. I recommend using a good, cast iron skillet!
In a large skillet, cook the potatoes as the package requires.
In the meantime, whisk together eggs, milk, cheese, salt and pepper.
When the potatoes are almost cooked, add in the chicken sausage and chop it up (you can also precut if). Let cook for a few minutes.
Pour the eggs over the top of the potatoes and sausage and let cook until a little bit set.
Then scramble and continue cooking until done. I recommend covering the pan to cook more thoroughly.
If you want to add spinach leaves, add them at the end and let them wilt.
Serve immediately or portion into freezer-friendly containers. Reheat in microwave in one-minute increments. I recommend adding fresh cheese on top while reheating.
Cast Iron Breakfast Skillet Recipe
- 2-3 Tablespoons vegetable oil
- 8 whole eggs
- 1/2 cup milk
- 3 cups frozen potatoes o’brien with red peppers and onions
- 1 package al fresco breakfast Chicken sausage
- 1/2 cup cheddar cheese, shredded
- Spinach Leaves (optional)
- Heat oil in a skillet. I recommend using a good, cast iron skillet!
- In a large skillet, cook the potatoes as the package requires.
- In the meantime, whisk together eggs, milk, cheese, salt and pepper.
- When the potatoes are almost cooked, add in the chicken sausage and chop it up (you can also precut if). Let cook for a few minutes.
- Pour the eggs over the top of the potatoes and sausage and let cook until a little bit set.
- Then scramble and continue cooking until done. I recommend covering the pan to cook more thoroughly.
- If you want to add spinach leaves, add them at the end and let them wilt.
- Serve immediately or portion into freezer-friendly containers. Reheat in microwave in one-minute increments. I recommend adding fresh cheese on top while reheating.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.