Make this easy breakfast skillet for your next brunch. Your guests will love this loaded breakfast skillet that's packed with sausage, potatoes, and eggs. This recipe starts on the stovetop, but finishes with a quick bake in the oven.
Heat the oil or butter in a large (30-cm) oven-proof nonstick skillet on medium-high. Add in the potatoes. Sauté for about 2 minutes. The potatoes should be coated in the oil or butter by now.
Add in the onions and sausage meat, and continue to cook for about 2 minutes, breaking apart any large clumps of sausage meat with a spatula. At this point, the potatoes may be starting to brown on the outside, but will still be firm inside.
Add in the red and green bell peppers and mushrooms, and continue to cook about 2 minutes, until the peppers and mushrooms begin to soften. The ingredients won't all be cooked through at this stage and it's ok. We're sautéing the fresh ingredients to get out some of the water content and to brown the edges. They will finish cooking in the oven.
In the meantime, beat the eggs together in a medium bowl, and stir in the cheese. Gently pour the egg mixture into the skillet. Slowly stir everything around a few times. The hot pan will cause the eggs to start cooking a bit, which is fine.
Transfer the pan into the middle rack of the oven. Bake for 20 minutes, until the eggs are just set in the middle. Remove from oven and allow to rest for 5 minutes. Serve immediately.
Tip: Make this recipe with homemade sausage meat. You will need ½ the recipe of this homemade sausage meat. Freeze the rest into breakfast sausage patties.