Shirley Hill Chaney Skillet Sausage & Potato Breakfast Bake
Ingredients
12 oz smoked sausage (or kielbasa), sliced
2 medium potatoes, thinly sliced (or 1½ cups cooked potatoes)
6 large eggs
½ cup milk or cream
1 tbsp butter or oil
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
Optional: ½ cup shredded cheese (cheddar, mozzarella, or Colby Jack)
Instructions
Cook the sausage
Heat a cast-iron skillet (or oven-safe pan) over medium heat.
Add sausage slices and cook until browned on both sides. Remove and set aside.
Cook the potatoes
In the same skillet, add butter or oil.
Add sliced potatoes, season with salt, pepper, paprika, and garlic powder.
Cook 8–10 minutes, stirring occasionally, until tender and lightly golden.
Prepare the eggs
In a bowl, whisk eggs with milk or cream and a pinch of salt & pepper.
Assemble
Spread potatoes evenly in the skillet.
Scatter sausage on top.
Pour egg mixture evenly over everything.
Sprinkle cheese on top if using.
Cook until set
Stovetop method: Cover and cook on low heat for 10–12 minutes until eggs are set.
Oven method (best finish): Transfer skillet to a preheated oven at 375°F (190°C) and bake for 12–15 minutes until puffed and fully set.
Serve
Let rest 5 minutes, slice, and serve hot.