Easy One Skillet Breakfast (Gluten-Free Too)

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We have discovered a favorite breakfast! One morning, I had a bunch of common breakfast ingredients for the good ‘ol classic breakfast, you know….. hashbrowns, eggs, sausage… But I was short on time and wanted to “throw it all together.”  Well, this toss about in the kitchen ended up being a big hit and it was really, really good! Much better than these on their own.

This is also Gluten-Free!

First, I wanted to remind you about a “freezer” prep idea that is a better alternative, saves times and saves money! We shared our natural (no preservatives, nitrate-free, msg-free) sausage that is cheap and how you can get 26 breakfasts worth for $19!

See the post on the sausage HERE 

In addition, our breakfast page is very popular as many are looking for ideas for cheap hearty breakfasts that will satisfy many tummies and give an excellent start to the day! Breakfast is so, so important in our house.  BUT we rarely have cereal.

See our Breakfast Page HERE 

Okay – so are you ready for a super yummy, quite easy and very affordable One Skillet Breakfast?

It’s really quite simple!

The ingredients you will need are: (Please note, these don’t need to be exact… you can add more or less of any of these ingredients!)

• 16 oz. Hashbrown potatoes frozen or fresh (honestly, you can shred fresh potatoes too – it would be about 5-6!)
• 1/2 lb. Sausage crumbles or bacon pieces
• 8 eggs
• Diced onions and Bell Peppers (I freeze these too so my prep is very minimal in the morning!)
• 2 TBSP milk
• Salt and Pepper
• Cheese to top with

Here’s how to make it

*Please note: almost everything I make has a bright yellow color…. This is because I LOVE the spice Turmeric! It has loads and loads of health benefits and so I sneak it into almost everything I cook! It does make for funny pictures though 🙂 

Step #1 – Brown up hashbrowns in a skillet pan in coconut oil (or other cooking oil). Dash salt and pepper and any other spices you want (like Turmeric!).  Just cover the bottom of the skillet in coconut oil and then add the hashbrowns on top, spread evenly and cook on medium for about 6-8 minutes. Then flip over the hashbrowns and do the same thing on the other side. This is the longest process, but still quite simple!

Step #2 – Add the veggies and cook until they are soft

Step #3 – Add your pre-cooked sausage or bacon pieces

Step #4 – Mix the cracked eggs with the milk and mix until it is well blended

Step #5 – Move the skillet ingredients to one side of the pan

Step#6 – Pour the eggs on the empty side of the pan

Step #7 – “Scramble” the eggs on the one side of the pan and not mix into the hashbrown mixture yet.  Just keep scrambling on the one side until they are fully cooked.

Step #8 – Once the eggs are fully cooked and scrambled, then go ahead and mix it into the hashbrown mixture!

Step #9 – Serve it up and top with shredded cheese!

Step #10 – Enjoy!

That’s it! It is a pretty quick breakfast if you have your sausage and veggies pre-prepped like shared above.  The longest segment is browning the hashbrowns, but then it is pretty quick prep after that!

My family was so satisfied for hours after this breakfast! They loved it!

Here’s a printable recipe for you to put into your home binder!  AND details on the Home Binder with FREE downloads are HERE.