Sausage cranberry breakfast skillet

American · Breakfast · 30 min · Serves 4

A hearty skillet breakfast that feels special enough for weekend mornings but comes together in under 30 minutes on a weekday. The sausage gets crispy, the cranberries add a bright tart pop, and everything cooks together in one pan—which means less cleanup and more time with your family.

Ingredients

• 1 lbbreakfast sausage links
• 2 mediumpotatoes, diced small
• 1 mediumonion, diced
• 1 cupfresh cranberries
• 8eggs
• 2 tbspbutter
• 1 tbspfresh thyme
• to tastesalt and black pepper
• 1 cupsharp cheddar, shredded

Method

1. 1

   Heat a large cast-iron or nonstick skillet over medium-high heat. Brown the sausage links, breaking them into bite-sized pieces as they cook, until cooked through.

   8 min

2. 2

   Remove sausage to a plate. Add butter to the same skillet, then add diced potatoes and onion. Cook stirring occasionally until potatoes start to soften and turn golden at the edges.

   12 min

3. 3

   Scatter the cranberries over the potatoes, stir gently, and cook for 2 minutes so they warm through and start to soften.

   2 min

4. 4

   Return the sausage to the skillet and spread everything into an even layer. Season with salt, pepper, and fresh thyme.

5. 5

   Crack all 8 eggs directly over the skillet, spacing them out as much as you can. Sprinkle cheese over the top and reduce heat to medium.

6. 6

   Cover the skillet with a lid or foil and cook until the egg whites are set but yolks are still soft, about 8–10 minutes. (If you prefer firmer yolks, cook a minute or two longer.)

   8–10 min

7. 7

   Let rest for 2 minutes, then serve straight from the skillet with crusty bread or toast on the side.

   2 min