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Easy Kosher Turkey Sausage And Egg Breakfast Skillet

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

A turkey sausage and egg skillet is a one-pan breakfast for a crowd: sliced turkey sausage browned with onion, red pepper and garlic, seasoned with paprika and oregano, with eggs cooked right on top.

How to Make It

Brown the sausage first so it gets crisp edges, then cook the vegetables in the same pan. Make small wells in the mixture and crack an egg into each. Cover the pan and cook until the whites are set and the yolks are as runny as you like; add 2 to 3 minutes for firmer yolks. Fennel-spiced turkey sausage adds great flavor.

Kosher Notes

This is a meat (fleishig) breakfast, so skip the cheese. Use turkey sausage with a reliable hechsher, and check each egg for blood spots before adding it to the pan.

Make-Ahead

Prep the sausage and vegetables the night before. The recipe doubles easily in a larger skillet. Leftovers keep for 2 days.

Easy Kosher Turkey Sausage And Egg Breakfast Skillet
A hearty one-pan breakfast featuring seasoned kosher turkey sausage, sautéed vegetables, and perfectly cooked eggs that's ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound kosher turkey sausage sliced into 1/2-inch rounds
  • 2 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 3 cloves garlic minced
  • 6 large eggs
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat. Add the sliced turkey sausage and cook for 4-5 minutes, stirring occasionally, until browned and crispy on the edges. Transfer sausage to a plate and set aside.
  2. Add the remaining tablespoon of oil to the same skillet. Add the diced onion and red bell pepper, and cook for 5-6 minutes until softened and lightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Return the cooked sausage to the skillet and stir to combine with the vegetables. Sprinkle with paprika, oregano, red pepper flakes (if using), salt, and black pepper. Mix everything together.
  4. Using a spoon, create 6 small wells in the sausage and vegetable mixture. Crack one egg into each well, being careful not to break the yolks.
  5. Reduce heat to medium-low, cover the skillet, and cook for 8-10 minutes until the egg whites are set but yolks are still slightly runny (cook longer if you prefer firmer yolks).
  6. Remove from heat and let stand for 2 minutes. Garnish with fresh chopped parsley and serve immediately directly from the skillet with crusty bread or bagels.

Notes

For firmer yolks, cook covered for an additional 2-3 minutes. You can prep the sausage and vegetables ahead of time and store in the refrigerator overnight. This recipe works well doubled for larger crowds - just use a bigger skillet or two separate pans. Leftover skillet can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 410mg 137%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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