Smoked Sausage Breakfast Skillet
There’s no better way to start the day than with this Smoked Sausage Breakfast Skillet. It always reminds me of firing up the grill with my dad. He’s the original griller in our family, and cooking with him always brings back fond memories of childhood. That’s how this Eckrich Smoked Sausage Cheesy Breakfast Skillet came to life—a hearty breakfast loaded with bold flavors and ready in about 45 minutes. Table of Contents Why You’ll Love The smoked Sausage Breakfast SkilletIngredients RoundupCooking with Eckrich Smoked SausageHow to Make the Smoked Sausage Breakfast SkilletMore Breakfast SkilletsWhy This Recipe WorksSmoked Sausage Breakfast Skillet Leftover IdeasThis sauce is FYR!Smoked Sausage Breakfast Skillet Recipe Why You’ll Love The smoked Sausage Breakfast Skillet Ingredients Roundup Ingredients Roundup Cooking with Eckrich Smoked Sausage How to Make the Smoked Sausage Breakfast Skillet More Breakfast Skillets Why This Recipe Works Smoked Sausage Breakfast Skillet Leftover Ideas Smoked Sausage Breakfast Skillet Leftover Ideas This sauce is FYR! Smoked Sausage Breakfast Skillet Recipe Why You’ll Love The smoked Sausage Breakfast Skillet This skillet hits all the marks for a perfect breakfast. I’m talking crispy potatoes, savory eggs, smoky sausage, and a rich, cheesy sauce. It’s a protein-rich breakfast that satisfies the whole family and keeps you fueled for all the day holds. The real MVP here is Eckrich Polska Kielbasa Smoked Sausage Rope. Its smoky, signature flavor elevates every bite, and it cooks up fast, so you can spend less time at the stove and more time making memories. Whether you’re cooking this on a large cast iron skillet over the fire or on the stovetop, it’s a great option for a crowd-pleasing breakfast made with simple ingredients. You’ve come to the right spot if you love a good breakfast skillet. Check out my round-up of my Best Breakfast Skillets! Ingredients Roundup Smoked Sausage Cheese Sauce Ingredients – Eckrich Polska Kielbasa Skinless Smoked Sausage Rope (quartered), heavy cream, flour mixed with water, sharp cheddar cheese, salt, pepper, and parsley for garnish. Breakfast Skillet Ingredients – Garlic cloves, red onion, poblano pepper, hash browns (frozen is fine), farm-fresh eggs, and avocado oil. Smoked Sausage Cheese Sauce Ingredients – Eckrich Polska Kielbasa Skinless Smoked Sausage Rope (quartered), heavy cream, flour mixed with water, sharp cheddar cheese, salt, pepper, and parsley for garnish. Breakfast Skillet Ingredients – Garlic cloves, red onion, poblano pepper, hash browns (frozen is fine), farm-fresh eggs, and avocado oil. Cooking with Eckrich Smoked Sausage The best part about this sausage breakfast skillet? It’s super easy to throw together, and Eckrich Smoked Sausage made it even better with its bold, smoky flavor and quick cooking time. For more breakfast recipes, product information, and where to buy Eckrich Cheddar Smoked Sausages, visit Eckrich. How to Make the Smoked Sausage Breakfast Skillet Start by preheating your fire to medium-high heat, also let your large cast iron skillet heat up for two minutes. Once hot, drizzle in some olive oil and toss in a few smashed garlic cloves. Let the garlic brown and infuse the oil for about two minutes before adding diced red onion and poblano pepper. Stir them around for another two minutes until they soften. Now, it’s time for the hash browns or potatoes. Spread them out in the skillet in a single layer so they get that golden, crispy texture. Let them cook undisturbed for 8-10 minutes, then stir occasionally to prevent sticking. Once crispy, push them to one side of the skillet or create a space in the center. Crack in your eggs (or pour in egg whites) and cover the skillet with tin foil. For an extra pro move, add a few hot coals on top of the foil to create even heat. Cook the eggs to your preference—runny or fully set—then pull the skillet off the fire and let it rest. More Breakfast Skillets Next, grab a second skillet and let it heat up over the fire. Add your quartered Eckrich Smoked Sausage and sauté for 3-4 minutes until crispy and golden. Pour in the heavy cream and stir in the sharp cheddar cheese and a touch of flour. Stir continuously until the sauce thickens and becomes smooth. Season with salt and pepper to taste, then remove from the heat. To serve, spoon the creamy sausage cheese sauce over the eggs and hash browns in the first skillet. Top with freshly chopped parsley and bring it straight to the table. This skillet isn’t just a meal; it’s an experience. Enjoy! Why This Recipe Works This recipe is a great option because it uses simple ingredients to create bold, unforgettable flavors. The combination of crispy potatoes, smoky sausage, and a creamy cheese sauce makes for a hearty breakfast that’s both satisfying and easy to pull off. Cooking everything in a large skillet ensures even heat, and the smoky fire adds a depth of flavor you can’t get anywhere else. Smoked Sausage Breakfast Skillet Leftover Ideas If you somehow end up with leftovers (however unlikely), store them in an airtight container in the fridge for up to 3-4 days. When reheating, skip the microwave—it’ll ruin the crispy potatoes. Instead, warm everything up in a skillet over medium heat, adding a splash of water or cream to refresh the cheese sauce. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Smoked Sausage Cheese Sauce Ingredients: ▢ 1 package Eckrich Polska Kielbasa Skinless Smoked Sausage Rope cut into quarters▢ 2 cups heavy cream▢ 1 tbsp flour mixed with 1 tbsp of water▢ 2 cups sharp cheddar cheese▢ Salt & pepper to taste▢ Parsley to garnish ▢ 1 package Eckrich Polska Kielbasa Skinless Smoked Sausage Rope cut into quarters ▢ 2 cups heavy cream ▢ 1 tbsp flour mixed with 1 tbsp of water ▢ 2 cups sharp cheddar cheese ▢ Salt & pepper to taste ▢ Parsley to garnish Breakfast Skillet Ingredients: ▢ 4 garlic cloves minced▢ ½ red onion diced▢ 1 poblano pepper diced▢ 2 cups hash browns▢ 5-6 farm fresh eggs▢ Avocado oil ▢ 4 garlic cloves minced ▢ ½ red onion diced ▢ 1 poblano pepper diced ▢ 2 cups hash browns ▢ 5-6 farm fresh eggs ▢ Avocado oil Preheat your fire to a medium-high heat. Add your cast iron pan over the fire 2 minutes before cooking.In the first skillet, add oil and garlic cloves. Let brown for about 2 minutes. Next, add in red onion and poblano pepper. Cook for 2 minutes until softened. Next, add hash browns and cook until crispy (about 8-10 minutes). When hash browns are to your liking, push all to one side of skillet or make a hole in the middle. Add eggs to the empty side of the skillet (or center divot) and cover the skillet with tin foil, while adding some small coals on top of the foil. Cook to your preference, then pull off and let rest.Let the second skillet preheat over the fire. Add your quartered Eckrich Smoked Sausage to skillet. Sauté for 3-4 minutes or until crispy brown. Next, add heavy cream, cheese, and flour mixture. Stir frequently until sauce is smoothly mixed and thick. Top with salt & pepper and pull off fire.Spoon over your egg skillet with the Eckrich Smoked Sausage cheese sauce, top with parsley, and enjoy! Preheat your fire to a medium-high heat. Add your cast iron pan over the fire 2 minutes before cooking. Preheat your fire to a medium-high heat. Add your cast iron pan over the fire 2 minutes before cooking. In the first skillet, add oil and garlic cloves. Let brown for about 2 minutes. In the first skillet, add oil and garlic cloves. Let brown for about 2 minutes. Next, add in red onion and poblano pepper. Cook for 2 minutes until softened. Next, add in red onion and poblano pepper. Cook for 2 minutes until softened. Next, add hash browns and cook until crispy (about 8-10 minutes). When hash browns are to your liking, push all to one side of skillet or make a hole in the middle. Next, add hash browns and cook until crispy (about 8-10 minutes). When hash browns are to your liking, push all to one side of skillet or make a hole in the middle. Add eggs to the empty side of the skillet (or center divot) and cover the skillet with tin foil, while adding some small coals on top of the foil. Cook to your preference, then pull off and let rest. Add eggs to the empty side of the skillet (or center divot) and cover the skillet with tin foil, while adding some small coals on top of the foil. Cook to your preference, then pull off and let rest. Let the second skillet preheat over the fire. Add your quartered Eckrich Smoked Sausage to skillet. Sauté for 3-4 minutes or until crispy brown. Let the second skillet preheat over the fire. Add your quartered Eckrich Smoked Sausage to skillet. Sauté for 3-4 minutes or until crispy brown. Next, add heavy cream, cheese, and flour mixture. Stir frequently until sauce is smoothly mixed and thick. Top with salt & pepper and pull off fire. Next, add heavy cream, cheese, and flour mixture. Stir frequently until sauce is smoothly mixed and thick. Top with salt & pepper and pull off fire. Spoon over your egg skillet with the Eckrich Smoked Sausage cheese sauce, top with parsley, and enjoy! Spoon over your egg skillet with the Eckrich Smoked Sausage cheese sauce, top with parsley, and enjoy! Cooking with Eckrich Smoked Sausage The best part about this dish? It’s more than just food; it’s a memory. Sharing this sausage breakfast skillet with my dad during the holiday season reminded me why cooking together is so special. It’s about bringing fire, food, and family together, and Eckrich Smoked Sausage made it even better with its bold, smoky flavor and quick cooking time. For more breakfast recipes, product information, and where to buy Eckrich Cheddar Smoked Sausages, visit Eckrich. Calories: 591kcal | Carbohydrates: 19g | Protein: 20g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 274mg | Sodium: 427mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1826IU | Vitamin C: 24mg | Calcium: 355mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!