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Sausage & Veggie Breakfast Skillet

  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 4-5 servings 1x


This delicious one-pan breakfast is hearty, healthy, and easy to make. Full of protein and veggies, it makes a great meal for anytime of the day.


  • 1 lb. ground turkey sausage, can omit or substitute with a veggie protein
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup chopped veggies, I use whatever I have on hand. Tomato, bell pepper, mushrooms, zucchini, yellow squash all work well.
  • 2 cups chopped kale leaves
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 36 eggs, as many or few as you want
  • chopped parsley, optional garnish


  1. In a large, oven-proof skillet, grease bottom and sides of pan with coconut oil, ghee, or another oil of choice. Turn heat to medium, add sausage and brown lightly. Add cubed sweet potato, onion, and minced garlic. Sauté for 3-4 minutes then cover with a lid and let it cook for a few minutes, until the sweet potato is tender but still firm (not mushy.) Stir in your veggies, kale, and season with salt and pepper. Cook until the kale begins to wilt. Turn off heat.
  2. With your cooking utensil, make little “wells” or pockets in the mixture to hold the egg. Crack an egg into each pocket and place under the broiler in the oven for 2-5 minutes or until the yolk is cooked to your liking. Remove from the oven and garnish with chopped parsley and additional salt and pepper, if needed. Makes 4-5 servings
  3. If you don’t have an oven-safe skillet, you can continue to cook the eggs on the stove. Just cover the pan with a lid and cook the eggs for a few minutes, until the yolk is cooked to your liking.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Breakfast