This one pan breakfast skillet is such an easy, filling way to start the day. Packed with sausages, potatoes, peppers and onion, then topped with perfectly cooked eggs, it's one of those simple breakfasts that feels really satisfying and full of flavour.
Everything cooks together in one pan, which keeps it nice and easy and means less washing up too. It's the kind of breakfast that works just as well for a lazy weekend brunch as it does for a hearty midweek meal when you want something warm and comforting.
Calories in Sausage Potato Egg Breakfast Skillet
This recipe serves 2 and is 420 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Baby potatoes: Leave the skins on for extra texture and flavour. Cut into small, even cubes so they cook through nicely.
- Onion: Adds savoury flavour and a little sweetness as it softens.
- Red pepper: Brings a pop of colour and a slight sweetness to balance the dish.
- Low calorie sausages: Use your favourite low calorie sausages, sliced into bite size pieces. A gluten free variety works well too if needed.
- Streaky bacon: Adds a lovely smoky, salty flavour. You can leave this out if preferred.
- Mushrooms: Finely chopping them helps them soften down into the mix and adds extra savoury flavour.
- Chicken stock: Keeps everything moist as it cooks and adds more flavour than using water.
- Eggs: These help bind everything together and give that classic breakfast-style finish.
- Spring onions: The green part adds a mild onion flavour and a nice fresh finish.
- Seasonings: Salt and black pepper help bring all the flavours together, while the sweet paprika adds a gentle warmth and the garlic powder gives an easy boost of savoury flavour.
- Cheddar: Melts into the top for a delicious cheesy finish. Use a reduced fat cheddar if you prefer.
- Olive oil spray: Used for frying and roasting with minimal oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
If you can't get low calorie sausages, you can use your homemade sausage patties instead, just crumble or chop them up. Pick from these recipes:
or you can swap for a little extra bacon. For a vegetarian version, omit the sausage and bacon, or use black beans or a vegetarian sausage instead.
You can also switch up the veg with things like spinach, extra peppers or courgette. Cheddar works great, but feta, mozzarella or a lighter cheese mix are all nice options too. For a little extra flavour, smoked paprika works well in place of the sweet paprika.
Storing, Freezing and Reheating
Storing
Store the cooked sausage, potato and vegetable mixture in an airtight container in the fridge for up to 3 days. For best results, cook the eggs fresh when serving rather than storing the fried eggs with the skillet.
Freezing
You can freeze the sausage, potato and vegetable mixture once cooled completely. Portion into airtight containers and freeze for up to 3 months. I would not freeze the fried eggs, as they do not reheat well.
Reheating
Reheat the sausage, potato and vegetable mixture in the microwave or in a frying pan until piping hot throughout. Then just add freshly cooked eggs when ready to eat.
More Breakfast Recipes
Looking for more breakfast recipes? Check out these:
- Breakfast Layered Crustless Quiche
- Breakfast Pizza
- Speedy Breakfast Frittata
- The Ultimate All Day Breakfast Tray Bake
- Breakfast Hash
- Breakfast Roll Bakes
- Sticky Sriracha Mushroom Omelette
- French Toast with Fruit and Maple Syrup
- Easy Sheet Pan Oat Pancakes
- Sauteed Garlic Mushrooms with Bacon
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Sausage Potato Breakfast Skillet
This easy one pan breakfast skillet with sausages, potatoes, peppers, onion and eggs is a hearty, filling breakfast that is perfect for starting the day.
Ingredients
- baby potatoes raw, cubed in skins - approx 200g (7oz)
- 1 small onion, chopped
- half a red pepper, chopped
- 4 small low calorie sausages, sliced into bitesize pieces- (can use a gluten free variety) -120g total
- 1 slice of streaky bacon, chopped up
- 60g of mushrooms, finely chopped
- ½ cup (120ml) of chicken stock
- 2 large eggs
- 2 spring onions (green part), chopped
- Salt and black pepper to season
- ½ teaspoon of sweet paprika
- ½ teaspoon of garlic powder
- 30g of cheddar, grated
- olive oil spray
Instructions
- Preheat Oven to 160c fan, 180c or 350f (gas mark 4)
- Spray a skillet with some olive oil spray
- Add the bacon and sausages and fry until light browned.
- Remove and set aside.
- Wipe the skillet clean and spray with some more olive oil. Add the onion and fry until softened. Then add the cubes of potato and fry until lightly golden all over and fork tender.
- Add the paprika, garlic powder and some salt and pepper and stir to coat.
- Add the peppers, and mushrooms and continue to fry for a couple of minutes
- Add in a little bit of stock at a time and reduce down around the potatoes until fork tender.
- Return the sausage and bacon back to the pan and stir to combine. Remove from heat.
- Make two wells in the mix and crack in the eggs and Sprinkle all over with the mix with cheddar
- Place in the oven and bake until your eggs are cooked to your liking. (approx 8-10 minutes)
- Season with a little salt and black pepper and top with some chopped spring onions
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 420Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 245mgSodium 737mgCarbohydrates 34gFiber 5gSugar 7gProtein 28g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Ems says
Can this be frozen?
Shevy (Slimming Eats) says
Yes it sure can 🙂