Disclosure: As a Sabra Tastemaker, I have been monetarily compensated for this post, recipe development, and photography. However, all opinions are 100% my own. This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
This Salsa, Hash Brown + Sausage Egg Skillet could just be the perfect breakfast for a large crew on a lazy weekend morning!
Below these soft baked eggs, you will find: Golden hash browns, chopped onions, red peppers, mushrooms, black beans, sausage, and Sabra Roasted Garlic Salsa to add a bit of zing and color.
Yes, please!
Breakfast is my favorite meal, hands down. I especially love breakfast for dinner, but breakfast on Sunday morning is so ritualistic to me.
I slowly sip on a cup of coffee and leisurely begin to cook; mostly from my imagination, sometimes even from memory.
This egg skillet recipe has all of my breakfast favorites in it: eggs, mushrooms, and sausage.
Now breakfast doesn’t quite seem complete without salsa. Maybe that’s just me? Is it?
I know when you see the word salsa your mind may jump straight to the classic chips and salsa snack combo, but salsa can (and should!) be used for so much more than a tomato-based dip for an old bag of stale chips.
For me, as a diehard fan, breakfast was the obvious choice when I thought about how I would branch out with Sabra’s salsa.
Don’t just take my word for it though, give it a try! Salsa at breakfast may just be your new obsession!
LET’S TALK INGREDIENT SUBSTITUTIONS:
Yes, I’ve provided some substitution options below, and obviously you can mix this up as much as you want. But I beg you, keep three of the ingredients as the recipe is written, even if you go wild and veer off course with the others:
- Hash browns – These serve as the base of the dish and, in my opinion, are non-negotiable. If you need to make a swap though, see the notes below for suggestions.
- Eggs – What’s breakfast without the eggs cracked on top of a pile of potatoes, really?
- Salsa – It really makes this dish! All flavors welcome.
I’M VEGETARIAN. CAN I SUBSTITUTE THE SAUSAGE?
If you are a vegetarian, removing the sausage is a snap – you don’t need to replace it. The mushrooms and black beans in this recipe add excellent flavor, texture, and heartiness, so you’re all set.
WHAT CAN I SUBSTITUTE FOR THE HASH BROWNS?
If you can’t do potatoes, or if you’re in search of a healthier alternative to hash browns, a leafy green would do the trick. Something hearty like kale or Swiss Chard would hold up best, but other leafy greens like spinach would work as well. Just cook the greens enough to wilt, then mix with the other ingredients before cracking the eggs on top. I would also switch to olive oil in this case and use only 1 – 2 Tbsp, not 4!
HOW CAN I MAKE SURE THE EGGS COOK EVENLY?
Let’s talk about the eggs. To get them to cook evenly was a challenge, my one tip here would be to make sure that your mixture is completely flat (or as flat as you can make it) in the skillet before cracking the eggs on top!
Also, make sure that the sides have a sufficient amount of the mixture so the eggs don’t sink into the crevices. If they do sink to the sides, don’t worry. It will still taste really great if these steps don’t go perfectly!
You might also want to keep an eye on it after you crack the eggs and begin to bake them.
HOW DO I KNOW WHEN THE EGG SKILLET IS DONE?
When it’s “done” completely depends on your personal preferences. I suggest cooking times in the recipe, but it truly depends on the type of eggs you’re into. Do you like them runny, medium, fully cooked? It’s up to you, so pay attention to this step and remove the dish when the egg-wiggle-factor is just where you like it!
It’s tempting to walk away for 10-15 minutes while this bakes, but I urge you to keep your oven light on and check it every 3-5 minutes to be safe.
WHAT MAKES THIS RECIPE AN EGG SKILLET RATHER THAN A BREAKFAST CASSEROLE?
Because the eggs are cracked on top of this potato, meat and veggie mixture in this dish, it’s a skillet. A breakfast casserole incorporates eggs that have been whisked before adding to the other ingredients and stirring to combine before baking.
INGREDIENTS YOU’LL NEED FOR THIS EGG SKILLET RECIPE:
- Potatoes
- Onion
- Red Pepper
- Baby Portobello Mushrooms
- Breakfast Sausages
- Vegetable Oil
- Black Beans, Canned
- Sabra Roasted Garlic Salsa
- Eggs
- Feta Cheese
- Baking Pantry Staples: Salt + Pepper
MORE BRUNCH RECIPES!
Salsa, Hash Brown + Sausage Egg Skillet
For this recipe I used Sabra Garlic Salsa but you can use any variety you see fit. I imagine it would be great with the Southwestern Salsa with black beans and corn! I've found that the time in which you bake your eggs will vary from person to person. If you like your eggs runny, bake for a smaller amount of time. If you hate runny eggs, bake for longer. Just keep an eye on the skillet!
Ingredients
- 2-3 medium potatoes
- 1/2 medium onion
- 1 red pepper
- 4 medium to large baby portobello mushrooms
- 6 breakfast sausage links
- 4 Tbsp vegetable oil, divided
- 1 cup black beans
- 1 container Sabra Roasted Garlic Salsa, divided
- 7 eggs
- Salt + pepper
- Feta cheese
Instructions
- Preheat oven to 375 degrees F °
- Peel and cook potatoes in boiling water.
- Once cooked and cooled, shred and pat with paper towel to rid potato of excess water.
- Chop the onion and red pepper and set aside.
- Slice the mushrooms and sausage links and set aside.
- In a 12 inch cast iron skillet, coat with 2 tablespoons of the vegetable oil and spread the shredded potatoes and chopped onion evenly on the skillet.
- Turn your burner onto medium heat and pat down with a metal spatula.
- Cook for 5-6 minutes on one side or until potatoes turn brown and crispy.
- Drizzle the remaining remaining vegetable oil on top and use the spatula to flip the potatoes, doing so in portions until all sections are flipped.
- Continue to cook for another 5-6 minutes or until both sides of the potatoes are brown and crispy.
- You may need to re-flip to evenly distribute uncooked potatoes.
- Add the red pepper, sliced mushrooms, sausage, black beans and half of the sabra container to the mixture.
- Combine thoroughly and flatten the mixture in the skillet.
- Crack all seven eggs on top of the mixture in a circle with one egg in the middle.
- Season well with salt and pepper.
- Place the cast iron skillet into the preheated oven and bake for 12-20 minutes.
- Or until you are happy with your egg consistency.
- Add the remaining salsa to the top in between the cooked eggs.
- Sprinkle the cheese on top (if using) and serve!
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 462Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 289mgSodium: 556mgCarbohydrates: 35gFiber: 6gSugar: 4gProtein: 21g
Nutrition information isn’t always accurate. You may want to spot check this information.
How to Make Hash Brown Sausage Skillet (Step by Step)
Start by browning your sausage in a large cast-iron or oven-safe skillet over medium-high heat, breaking it into bite-sized pieces as it cooks—this usually takes about 5-7 minutes. Once the sausage is cooked through, remove it to a plate and sauté your diced onions, peppers, and mushrooms in the same skillet until they’re softened, roughly 4-5 minutes. Add your hash browns (frozen shreds work great here) and cook for another 5 minutes, stirring occasionally to help them crisp up. Fold in the cooked sausage and black beans, then pour your beaten eggs evenly over the mixture and dollop with Sabra Roasted Garlic Salsa. Transfer the skillet to a preheated 375°F oven and bake for 12-15 minutes until the eggs are set but still slightly jiggly in the center—you want them baked, not rubbery!
Best Hash Browns for Skillet Recipes
The key to hash browns that stay crispy in a skillet is getting them as dry as possible before cooking—I recommend shredding frozen potatoes and then squeezing them hard in a clean kitchen towel to remove excess moisture. Cook them in a cast iron or heavy stainless steel skillet over medium-high heat with butter or oil, and resist the urge to stir constantly; let them sit for a few minutes to develop that golden, crispy exterior. If you’re using pre-shredded frozen hash browns from the store, thaw them slightly and pat dry before adding to the skillet—they’ll brown beautifully and won’t release water that makes everything soggy. The golden-brown potatoes become the perfect base layer for your eggs and toppings, creating wonderful texture contrast with the soft baked eggs on top.
Egg Cooking Tips for Perfect Skillet Breakfasts
The key to soft, creamy eggs in a skillet is low and slow heat—resist the urge to crank up the burner or you’ll end up with rubbery results. Once you’ve added the eggs to your hash brown and sausage base, keep the temperature medium-low and let them cook gently for about 8-10 minutes until the whites are set but the yolks still jiggle slightly when you shake the pan. If you like your eggs more cooked through, you can cover the skillet with a lid for the last couple minutes to help the tops set without overcooking the bottom. For an extra-luxe texture, stir a splash of cream or milk into your beaten eggs before pouring them in—it makes them puffier and more tender. Finally, take the skillet off heat while the eggs are still just slightly underdone; carryover cooking will finish them perfectly while you’re plating everything up.
Salsa Hash Brown Skillet Variations
This skillet is incredibly forgiving and begs to be customized to whatever you have on hand. Swap the sausage for bacon, chorizo, or keep it vegetarian with extra beans and veggies—the Sabra salsa plays beautifully with all of them. If mushrooms aren’t your thing, load it up with more peppers, spinach, zucchini, or whatever vegetables are hiding in your crisper drawer. You can also play with different Sabra salsa varieties; the classic red works wonderfully, but the corn salsa or black bean salsa would add a totally different flavor dimension to your skillet. The beauty of a one-pan breakfast like this is that it’s really about what makes you happy on a Sunday morning—there’s no wrong way to build it.
Make-Ahead Breakfast Skillet Tips
To get ahead on breakfast day, you can prep all your chopped vegetables the night before and store them in an airtight container in the fridge—just keep the sausage separate until you’re ready to cook. If you want to make this even easier, brown the sausage ahead of time and reheat it when you assemble the skillet. The hash browns can also be shredded and stored overnight, though I recommend tossing them with a bit of lemon juice to prevent browning. When you’re ready to cook, everything comes together in one skillet in about 20-25 minutes, making it perfect for feeding a crowd without spending your whole morning in the kitchen.
Serving Suggestions for Breakfast Skillets
This skillet is incredibly versatile, so feel free to serve it however works best for your crew. A dollop of sour cream or Greek yogurt on top adds richness and cools down the salsa’s kick, while fresh cilantro or sliced green onions bring brightness to each bite. If you’re feeding a crowd, set out small bowls of extra salsa, shredded cheese, and avocado slices so everyone can customize their portion. Don’t forget warm flour or corn tortillas on the side—they’re perfect for scooping up any delicious pan drippings. For a lighter option, serve it alongside a simple green salad or fresh fruit to balance out the hearty, savory flavors.
