Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.

Sausage & Egg Breakfast Skillet

Pork sausage, peppers and spinach with eggs and a little cheddar, cooked together in a generous skillet.

Prep15 min
Cook25–30 min
Total40–45 min
Serves4

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Four eggs with crumbled sausage, spinach, red pepper and melted cheddar in a cast-iron skillet.

Illustrative serving suggestion.

Ingredients

12 oz / 340 g raw bulk pork breakfast sausage, casings removed if needed
1 teaspoon olive oil, only if the pan needs it
1 small yellow onion, diced
1 red bell pepper, diced
3 oz / 85 g baby spinach
4 large eggs
½ cup / 55 g grated sharp cheddar
¼ teaspoon black pepper
2 tablespoons chopped chives, optional

Method

Heat the oven to 375°F / 190°C. Brown the sausage in the skillet over medium heat, breaking it into generous bite-size pieces, about 7–9 minutes. Check that the sausage reaches 160°F / 71°C. Transfer it to a clean plate.
Leave about 1 tablespoon rendered fat in the skillet, or add the teaspoon oil if needed. Cook onion and pepper for 6–8 minutes until softened. Add spinach and stir until wilted.
Return the sausage to the pan and stir in the pepper. Make four shallow wells and crack one egg into each. Sprinkle the cheese around the eggs.
Transfer to the oven for approximately 10–13 minutes, starting checks early. Cook until the whites and yolks are firm and the combined meat-and-egg dish reaches 165°F / 74°C. Check the center and more than one area; continue cooking as needed.
Scatter over the optional chives and divide into four portions, each with one egg. The skillet handle will remain hot.

Equipment

12-inch oven-safe skillet
Food thermometer

Storage

Refrigerate promptly; use within 3–4 days and reheat to 165°F / 74°C.

Variations

Leave out cheddar for a version without intentionally added milk, after checking the sausage label.

Allergens

Egg and milk. Check sausage for any additional declared allergens.

Explore the product concept

Optional. These Simply Pasture product concepts are not required to make this recipe and are not available for purchase.

Kitchen safety

Keep perishable food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Divide hot leftovers into shallow containers. Follow any earlier package or ingredient limit. Keep raw meat and its juices away from ready-to-eat foods, use pasteurized dairy, and use the internal temperature specified in the method rather than color or timing alone.