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!

salsa, eggs, feta cheese in cast iron skillet with mushrooms and sausage

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!


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:

  1. 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.
  2. Eggs – What’s breakfast without the eggs cracked on top of a pile of potatoes, really?
  3. Salsa – It really makes this dish! All flavors welcome.


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.


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!

salsa, eggs, feta cheese in cast iron skillet


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.


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.


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.


  • 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


Salsa Hash Brown Skillet
Yield: 5-7

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!

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour


  • 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


  1. Preheat oven to 375 degrees F °
  2. Peel and cook potatoes in boiling water.
  3. Once cooked and cooled, shred and pat with paper towel to rid potato of excess water.
  4. Chop the onion and red pepper and set aside.
  5. Slice the mushrooms and sausage links and set aside.
  6. 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.
  7. Turn your burner onto medium heat and pat down with a metal spatula.
  8. Cook for 5-6 minutes on one side or until potatoes turn brown and crispy.
  9. 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.
  10. Continue to cook for another 5-6 minutes or until both sides of the potatoes are brown and crispy.
  11. You may need to re-flip to evenly distribute uncooked potatoes.
  12. Add the red pepper, sliced mushrooms, sausage, black beans and half of the sabra container to the mixture.
  13. Combine thoroughly and flatten the mixture in the skillet.
  14. Crack all seven eggs on top of the mixture in a circle with one egg in the middle.
  15. Season well with salt and pepper.
  16. Place the cast iron skillet into the preheated oven and bake for 12-20 minutes.
  17. Or until you are happy with your egg consistency.
  18. Add the remaining salsa to the top in between the cooked eggs.
  19. Sprinkle the cheese on top (if using) and serve!

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Nutrition Information:



Serving Size:


Amount 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.

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