Whether you're heading to the ski slopes, climbing a new peak, or looking for a new favorite post-run brunch, you are going to love this Mountain Man Breakfast. It is easy to make, full of lean protein, naturally gluten-free, and sneaks in extra vegetables without sacrificing flavor. Talk about a great way to start your day!
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Nothing fuels you for an adventure like this mountain breakfast skillet! Hearty, easy to make, and a complete meal, this complete breakfast is a hit with guys and gals alike!
Made with hash browns, vegetables, chicken sausage, eggs, and cheese, this cast iron breakfast skillet recipe is rich in energizing carbohydrates and protein, naturally gluten-free, and will keep you going all morning.
Whip up this breakfast skillet on ski weekend mornings, before hitting the hiking trails, or just because! It's always a good time to tuck into a plate of this breakfast hash.
Looking for more hearty breakfast recipes? Check out my Millionaire Bacon and Sweet Potato and Sausage Frittata!
Why You'll Love This Mountain Main Breakfast
- Filling: With carbohydrates, protein, fat, and fiber, this meal will power you through your morning.
- Nutritious: Made with whole foods ingredients, vegetables, chicken sausage, and frozen shredded hash browns, this breakfast skillet recipe is a complete meal that is as good for you as it is delicious.
- Easy to Make: All it takes is a few simple steps and common ingredients to get this tasty meal on your breakfast table.
- Flavorful: Simple seasonings, apple chicken sausage, and Mexican shredded cheese make for a tasty breakfast everyone will love.
Ingredients & Substitutions
- Frozen Shredded Hash Browns: Shredded hashbrowns are best because they are convenient and cook quickly and evenly. Frozen cubed hash browns can substitute for them, just be sure to cook them a few minutes longer, or until cooked through and golden.
- Apple Chicken Sausage: A lean protein that adds plenty of flavor. Choose pre-cooked sausages, though bulk can also work. If using bulk, brown it in a separate skillet before adding to the recipe.
- Onions: Choose yellow or white onion. Adds a natural sweetness to the recipe, complementing the potatoes perfectly.
- Red Sweet Pepper: Or, any other color of sweet pepper.
- Zucchini: Adds green, nutrition, and flavor to the hash brown skillet recipe. Yellow squash, green beans, or additional sweet pepper can substitute if needed.
- Large Eggs: Crack the eggs one by one into a small bowl, removing any shells, before adding to the skillet.
- Mexican Cheese Blend: Adds dimensional cheese flavor and melts like a dream. Shredded sharp cheddar, Monterey jack, or white cheddar are other great options.
How to Make This Mountain Man Breakfast
This one-pan breakfast dish takes a bit of attention on the stovetop, but then finishes off in the oven! Here's how to make it:
Step 1: Preheat oven to 375°F. Heat 2 tablespoons if oil in a 12-inch cast iron skillet over medium heat.
Step 2: Add the hashbrowns and part of the salt to the skillet and cook flipping just once or twice through cooking, or until the hash browns are cooked through and turning golden. Remove the hashbrowns from the pan.
Step 3: Add the remaining 2 tablespoons of oil to the skillet. Add the onion, pepper, and zucchini and saute for 4-5 minutes, stirring frequently, or until the onions are fragrant and starting to turn translucent.
Step 4: Add the chicken sausage and remaining ½ teaspoon salt to the veggies and cook, continuing to stir frequently, or until the sausage is heated through and the zucchini is a bright green color.
Step 5: Stir the hash browns back into the veggie mixture. Turn off the stovetop heat.
Step 6: Make 6 wells in the potato mixture. Crack one egg into each well. Sprinkle the eggs with the cracked pepper and shredded cheese.
Step 7: Bake for 10-15 minutes, or until the eggs are cooked through to your desired level of doneness. 10 minutes should leave the eggs still runny; 15 will make them more firm.
Recipe Pro-Tips
- Skillet alternatives. If you don't have a cast iron skillet, any 12-inch oven-safe skillet will do.
- Don't over-stir the hash browns. The secret to browned hashbrowns is letting them cook undisturbed for long periods. Resist the temptation to stir them as they cook, just flip them halfway through the cooking time.
- Individually crack the eggs before adding them to the skillet. To prevent shells from getting in the skillet, crack each egg individually into a small bowl or cup before pouring it into the hash.
- Bake the eggs to your desired degree of doneness. For runny eggs, bake the skillet for only about 10 minutes. For more firm yolks, bake it for up to 15 minutes. Check the egg doneness by very gently pressing on one of the yolks with a spatula -- if it moves, it is still runny. If it is firm, it is cooked through.
- Serve with your favorite toppings. Top servings of this skillet with salsa, pico de gallo, cubed avocado or guacamole, sliced green onions or hives, hot sauce, sour cream, or ketchup.
Variations
- Add Spice: Increase the heat of this skillet by sauteing a seeding and chopped jalapeño with the peppers and vegetables or shake in some red pepper flakes along with the salt and pepper.
- Switch Up the Veggies: Use up whichever vegetables you have on hand; green beans, kale, finely chopped carrots, or chopped tomatoes would all be delicious in this recipe.
- Make It with Sweet Potatoes: Substitute peeled and shredded sweet potatoes for the frozen hash browns to make a sweet potato breakfast skillet.
Storage Directions
Leftovers of this breakfast skillet last covered in an airtight container in the refrigerator for 4-5 days. They do not freeze well. Reheat individual servings of the skillet in an oven preheated to 325°F for 5-10 minutes or on medium heat in the microwave for 30-60 seconds.
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More Healthy Breakfast Recipes
- Sweet Potato & Sausage Frittata
- Fluffy Whole Wheat Pancakes
- Tater Tot Breakfast Casserole
- Dairy-Free Breakfast Casserole
- Oven Hash Browns
- Healthy French Toast
Tools Needed to Make This Recipe
- Cutting board
- Chef knife (such a great quality for the price!)
- Heat-safe spatula or turner
- 12" cast iron skillet
- Measuring spoons & cups
Mountain Man Breakfast
Ingredients
- 4 tablespoons oil avocado or olive oil
- 4 cups frozen shredded hashbrowns
- 1 teaspoon sea salt divided
- ½ large onion diced
- 1 red pepper seeded & diced
- 1 large zucchini ( or 2 ¼ cups), cut into quarters vertically, then sliced width-wise into ⅛" coins
- 12 oz. cooked apple chicken sausage Cut into ½-inch cubes
- 6 large eggs
- ¼ teaspoon freshly cracked black pepper
- ¾ cup shredded Mexican cheese blend or shredded sharp cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit. Heat up 2 tablespoons oil in a 12 inch cast iron skillet, (or other oven-safe & non-stick skillet) over medium heat.
- Add the hashbrowns and ½ teaspoon salt to the skillet and cook for 6-7 minutes, flipping just once or twice through cooking, or until the hash browns are cooked through and starting to turn golden. Remove the hashbrowns from the pan.
- Add the remaining 2 tablespoons oil to the skillet. Add the onion, pepper, and zucchini and saute for 4-5 minutes, stirring frequently, or until the onions are fragrant and are just starting to turn translucent.
- Add the chicken sausage and remaining ½ teaspoon salt to the veggies and cook, continuing to stir frequently, or until the sausage is heated through and the zucchini is a bright green color.
- Stir the hash browns back into the veggie mixture. Turn off the stovetop heat.
- Make 6 wells in the potato mixture. Crack one egg into each well. Sprinkle the eggs with the cracked pepper and shredded cheese.
- Add the skillet to the oven and bake for 10-15 minutes, or until the eggs are cooked through to your desired level of doneness (10 minutes should leave the eggs still running inside; 15 should have them more firm).
- Remove the skillet from the oven and serve hot!
Notes
-
- Skillet alternatives. If you don't have a cast iron skillet, any 12-inch oven-safe skillet will do.
-
- Don't over-stir the hash browns. The secret to browned hashbrowns is letting them cook undisturbed for long periods. Resist the temptation to stir them as they cook, just flip them halfway through the cooking time.
-
- Individually crack the eggs before adding them to the skillet. To prevent shells from getting in the skillet, crack each egg individually into a small bowl or cup before pouring it into the hash.
-
- Bake the eggs to your desired degree of doneness. For runny eggs, bake the skillet for only about 10 minutes. For more firm yolks, bake it for up to 15 minutes. Check the egg doneness by very gently pressing on one of the yolks with a spatula -- if it moves, it is still runny. If it is firm, it is cooked through.
Nutrition
Have questions about this recipe? Contact Chelsea ([email protected]).
I respond to every reader email I receive!
It looks delicious I loved it Thanks for sharing I will try it at home
Awesome! Hope you love it!