Sonoran Sausage and Bacon Breakfast Skillet

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 228 g (1/2 pound)pork sausage
• 4 slices, choppedbacon
• 170 g (6 ounces), choppedyellow onion
• 142 g (5 ounces), choppedred bell pepper
• 1 teaspoonmild chilli powder
• 1/4 teaspoonchipotle powder
• 1/2 teaspooncumin
• 1/2 teaspoonsalt
• 454 g (1 pound), peeled and cut into 1.3 cm (1/2-inch) cubessweet potatoes
• 4 largeeggs
• 2, slicedavocados
• To tastesalsa
• To taste (optional)chopped coriander, for garnish

Instructions

1. 1

   Brown the meat

   Heat the oil in a cast-iron or oven-proof skillet over medium heat. Add the sausage and chopped bacon, breaking the sausage into pieces as it cooks. When the meat just begins to brown, add the onion and pepper; sauté, stirring often, until the onion softens.

2. 2

   Add the spices

   Stir in the chilli powder, chipotle powder, cumin and salt.

3. 3

   Cook the potatoes

   Add the sweet potatoes and mix well, then spread everything into an even layer. Cover with a lid or foil and cook for 5 minutes. Stir, spread into an even layer again, cover and cook for another 5 minutes. Repeat until the potatoes are tender and cooked through.

4. 4

   Make four wells

   Remove the lid and reduce the heat to low. Use a small glass or cup about 7.5 cm (3 inches) wide to make four wells in the potato mixture.

5. 5

   Set the eggs

   Crack an egg into each well. Cover and cook for 5–8 minutes, or until the eggs are set. Serve with sliced avocado, salsa and chopped coriander.

What is a Sonoran breakfast skillet?

Sonoran cooking is associated with the US–Mexico borderlands, where regional ingredients and flavours cross over. This skillet takes inspiration from that setting, pairing pork, chilli and cumin with eggs and a generous helping of sweet potato.

The method builds the dish in one pan: the meat and vegetables cook first, the potatoes soften under a cover, and the eggs finish in wells on top. Avocado and salsa bring a fresh, bright contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 654 calories, 22g protein, 38g carbs, 0g fat.

The sweet potatoes provide most of the carbohydrates, while the sausage, bacon, eggs and avocado contribute protein and fat. Serve a generous portion of vegetables or fruit alongside to add freshness and balance the plate.

Build flavour with the meat and vegetables

Sausage and bacon: break the sausage into small pieces as it browns so it mingles with the chopped bacon and seasons the rest of the skillet.

Onion and pepper: let the onion soften before adding the potatoes. Stir regularly at this stage to help the vegetables cook evenly without catching.

Let the sweet potatoes steam

Even cubes: cut the sweet potatoes into similarly sized 1.3 cm cubes so they have a better chance of becoming tender together.

Covered cooking: the lid or foil traps steam and helps the potatoes cook through. Stir and spread them back into an even layer every 5 minutes, repeating until tender.

Cook the eggs to your liking

Make space: form four wells wide enough to hold the eggs, then crack one into each. Keeping the heat low and the skillet covered helps the whites set without needing to stir the eggs into the potatoes.

Check for doneness: start checking at 5 minutes and continue cooking, covered, for up to 8 minutes. The recipe’s cue is eggs that are set; cook longer if you prefer firmer yolks.

Choose a suitable skillet

Pan choice: use a cast-iron skillet or another oven-proof skillet, as specified in the method. It needs to be large enough to spread the potatoes in an even layer and make four wells.

Cover: have a close-fitting lid ready, or use foil to cover the pan while the potatoes and eggs cook.

Finish and serve

Fresh toppings: add the sliced avocado and salsa when serving, rather than cooking them into the skillet. Scatter over chopped coriander if using.

On the side: serve as a complete breakfast skillet, or pair it with a simple green salad or sliced fruit for a fresh contrast.

Recipe notes & tips

• Chop the onion, pepper and sweet potatoes before heating the pan so they are ready to add in sequence.
• Break the sausage into small pieces while it cooks for a more even mix through the skillet.
• Stir the potatoes every 5 minutes and spread them out again before covering.
• Use foil if you do not have a lid that fits the skillet.
• Add the avocado, salsa and coriander just before serving.

Variations

• Adjust the heat: use less chipotle powder for a milder skillet.
• Add extra salsa: serve more at the table for a brighter, tangier finish.
• Change the garnish: use chopped coriander only if you enjoy its flavour.
• Keep the eggs separate: fry them in another pan and serve them on top if you prefer.
• Make the potato cubes smaller: cut them evenly and check them regularly as they cook.

Common mistakes to avoid

• Crowding the potatoes: spread them into an even layer so they cook more evenly.
• Skipping the cover: use a lid or foil to help the potato cubes become tender.
• Uneven potato cubes: cut them to a similar size so they finish cooking at roughly the same time.
• Cooking the eggs uncovered: cover the skillet so the eggs can set as directed.
• Leaving the heat too high for the eggs: turn it down to low before making the wells and adding them.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered skillet until hot; eggs may become firmer on reheating. For best texture, add fresh avocado and salsa when serving.

Frequently asked questions