Bacon Sausage and Potato Breakfast Skillet (Print Version)

One-skillet breakfast with crispy bacon, kielbasa sausage, seasoned potatoes, bell peppers, onions, fried eggs, and melted cheddar cheese, topped with chili crisp oil.

# Ingredients:

→ For the Breakfast Skillet

01 - 8 to 10 slices bacon, chopped
02 - 6 to 7 oz kielbasa smoked sausage, sliced and quartered
03 - 1 lb yellow potatoes, diced
04 - 1/2 yellow onion, diced
05 - 1/2 green bell pepper, diced
06 - 1/2 red bell pepper, diced
07 - 1 to 2 teaspoons all-purpose seasoning blend
08 - 1/2 to 1 teaspoon Creole seasoning
09 - 1/8 to 1/4 teaspoon black pepper
10 - 4 to 6 eggs
11 - Salt and pepper for seasoning eggs
12 - 1 cup shredded cheese (sharp cheddar or any flavor)
13 - Chili crisp oil for topping (optional)
14 - 2 to 3 teaspoons sliced green onions for garnish

# Instructions:

01 - Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside. Drain all but 1 tablespoon of the bacon grease from the skillet - you'll use this for cooking everything else.
02 - Add the sliced kielbasa sausage to the skillet and cook until it's browned and crispy around the edges. Remove and set aside with the bacon.
03 - Microwave the diced potatoes for 5 minutes to give them a head start. Add the partially cooked potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to get crispy.
04 - Add the diced onion and bell peppers to the skillet. Season everything with the all-purpose seasoning, Creole seasoning, and black pepper. Continue cooking until the potatoes are crispy on the outside and tender inside, and the vegetables are softened.
05 - Stir the cooked bacon and sausage back into the skillet with the potatoes and vegetables.
06 - Create a well or small clearing in the center of the skillet and crack the eggs into it. You might need to add a tiny bit of bacon grease first so the eggs don't stick. Season the eggs lightly with salt and pepper. Sprinkle the shredded cheese over the potatoes and sausage mixture around the eggs.
07 - Cover the skillet with a lid and cook for 3 to 4 minutes, or until the eggs are cooked to your liking and the cheese is melted.
08 - Drizzle with chili crisp oil if you like some heat, and sprinkle with sliced green onions. Serve this amazing breakfast skillet hot!

# Notes:

01 - Microwaving the potatoes first cuts down on cooking time and ensures they get tender inside while crisping outside.
02 - Don't drain all the bacon grease - saving a tablespoon adds tons of flavor to the potatoes.
03 - You can cook the eggs however you like them - runny yolks are great for dipping, or cook longer for fully set eggs.
04 - This is perfect for breakfast-for-dinner or a hearty weekend brunch.
05 - Great for camping too - just make it on a griddle or large cast iron skillet over the fire.
06 - Leftovers can be stored in the fridge for up to 2 days, but the eggs are best eaten fresh.

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