How to Make a Make-Ahead Cast Iron Skillet Breakfast

This cast iron skillet breakfast recipe is one you can make when you have extra time, and then enjoy it for a few days when you don’t. It’s hearty and rich to last you a full day. learn how to make this make-ahead skillet breakfast to serve your family all winter long.

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What is a make-ahead skillet breakfast?

This is a meal prep kind of breakfast that you can prepare in a morning where you have a little more time. Then it’s perfect to bring out for a morning where you don’t have a lot of time.

It’s a hearty, rich, and full breakfast as opposed to something you might just whip up.

Personally, when I am rushed in the morning and don’t spend a lot of time on breakfast, usually I’ll just make fried eggs and toast. But what’s nice about this is it has eggs, potatoes, sausage, bacon, peppers, cheese, onions. It has vegetables, and protein so it’s just a really hearty breakfast.

Especially for those cold winter mornings if you’re outside doing chores, you just need something to sustain you longer than simple fried eggs and a smoothie.

So once you prepare this you can make it last all week if you want. You could even double this recipe if you have a larger family or want it to last longer.

You can also swap some of these ingredients out – for example, mushrooms instead of peppers. But I do have some specific tips for these ingredients. You can’t just put all the ingredients in the cast iron and let them cook together. In order for this to taste like a restaurant breakfast skillet, you want each ingredient to be cooked to crispy perfection on its own.

Tips for Making this Recipe

Chop up the onions and peppers first, but don’t cook them until the morning you’re going to eat the breakfast. Onions and peppers hold well in the fridge when they are uncooked, but once you cook them they can get soggy in the fridge. So chop those up first and then each day cook a handful for that morning’s breakfast.

Peel and cook all the potatoes. This takes a lot of work out of the breakfast for the morning of eating it. Once you cook the potatoes, they hold well in the fridge. Then all you have to do the morning of breakfast is add the potatoes to the skillet to warm them. Since you cooked them by themself, they won’t get soggy.

Cook the sausages whole first, and then chop them up. This makes it easier to chop them up as opposed to chopping them raw and then cooking. The sausage is another ingredient that you want to cook all of it first, and then store the rest in the fridge.

Swap out or add ingredients of your choice, such as mushrooms or pork sausage instead of chicken. You can get creative with this recipe really easily and just cook whatever you have on hand.

Use avocado oil when baking the potatoes. You always want to check your oil’s smoke point and make sure you don’t exceed it. Oil can release toxic fumes when you exceed the smoke point. Avocado oil has a high smoke point of 500, so that’s why I use it for high heat baking.

Enjoy this with a hot cup of homemade mocha with whip for a festive breakfast treat.

Equipment Needed

Large mixing bowl

Baking tray

Parchment Paper

Cast Iron Skillet

Spatula

Chopping Knife

Whisk

Skillet Breakfast Ingredients

18 eggs

2 large sweet potatoes, peeled and chopped into 1/2 inch cubes

4 chicken sausages

4 strips bacon (optional)

2 cups chopped bell peppers

1 large onion

4 cups shredded cheese

2-4 tablespoons of butter

Egg Mixture:

To the 18 eggs add:

3 tablespoons milk

2 tablespoons cream

2 tsp salt

1 tsp pepper

Potato seasoning:

1/4 cup avocado oil

2 tsp each salt and pepper

1 tsp each garlic & onion powder

2 tsp parsley

The Process

I usually just eyeball this.

Preheat the oven to 400 degrees F.

Chop the potatoes into 1/2 inch chunks and place them into a medium size mixing bowl. Drizzle with avocado oil, add the salt, pepper, garlic, onion powder, and parsley, and toss to combine. Spread on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes.

Meanwhile sear all the bacon on a cast iron skillet until cooked.

In the same skillet you cooked the bacon in, cook the sausage links. Cook the whole sausage link first before cutting them up. Once cooked, transfer them to a cutting board and cut them into small, bite-size chunks.

Next chop up the onion and pepper. You want to chop up all the onion and pepper now, and then only cook the amount you’re going to eat that day. Store the rest in the fridge uncooked.

Lastly crack all the eggs into a large bowl. Season with salt and pepper and add the milk. Whisk to combine.

To prepare the breakfast, heat the cast iron skillet on medium-high. Add 2 tablespoons butter to the cast iron skillet along with the onions and pepper. Once onions are translucent, add some of the cooked potatoes, sausage, and bacon. Add more butter if it starts to stick.

Then pour about 1/3 of the egg mixture in and stir continuously. The egg will cook quickly, so turn the cast iron off so it doesn’t burn. Remove from heat when the eggs are almost done.

Add 1/3 of the shredded cheese on top and serve. My husband likes to add tabasco sauce on top. Enjoy!

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