Apple Chicken Sausage & Potato Breakfast Skillet

Apple Sausage and Potato breakfast skillet, itsy bitsy indulgences

One of my favorite weekend activities is making simple, yet delicious, breakfasts. The weekday mornings are typically pretty routine, and I choose from 3-4 options merely because there isn’t much time to get too creative. So, when I have all the time in the world, the creative juices (literally) start to flow. This past weekend I took inspiration from a dish I had at brunch with some friends. It caught my eye the moment I sat down, and I think I ate every last bit of it…. so it was only natural that I would want to recreate it the following morning. Since it was dreary outside, the thought of leisurely eating it in bed, with no make-up on, in my favorite nightgown, and with a movie playing was definitely on the agenda and quite possibly one of the best decisions of the whole weekend. Hands. Down.

Monday was also the last day of my Tiny Tea detox. I can’t tell you how good it feels to be “detoxified.” My digestive system is smoothly operating (which is always a good thing… right??) and the post-Europe bloat has vanished (wohoo!). It’s amazing how energized I feel when the “gut” is working properly :)!

Chicken Apple Sausage & Potato Breakfast Skillet

2 Trader Joe’s Chicken Apple Sausage Links, cut into 1/2 inch pieces
1 1/2 cups of fingerling potatoes, washed
1 Red Bell Pepper, diced
1 Cup of Mini Heirloom Tomatoes, cut in half
1 Small Onion, diced
1 Cup of Spinach
2 Eggs cooked to your preference
4 Chives minced
1-2 tsp of minced garlic (per your liking)
5 Basil Leaves
Dash of Salt and Pepper


Pre-heat oven to 350º.

Fill a medium saucepan with water, add potatoes, and boil potatoes until you can cut through them with a knife. Remove potatoes and cut in half.

Spray a medium cast iron skillet with non-stick spray (or you can use a tablespoon of olive oil). Heat the skillet over high heat and add the onions and garlic, sauté about 5 minutes. Next add the bell peppers, tomatoes, sausages, spinach, and potatoes. Sauté about 5-7 minutes.

Place the skillet in the oven for about 15 minutes to crisp. When the skillet has about 5 minutes left, cook the eggs in another pan to your liking.  When finished cooking, pull out the skillet and top with the eggs, basil, and chives.



breakfast skillet, itsy bitsy indulgences

breakfast skillet, itsy bitsy indulgences

cast iron breakfast skillet, itsy bitsy indulgences

healthy breakfast skillet, itsy bitsy indulgences

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