Name: 3-Ingredient Breakfast Skillet
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: American
Ingredients: 4 large eggs; 2 cups frozen diced hash browns (no need to thaw); 4 turkey sausage links, sliced

A quick and hearty breakfast doesn’t have to be complicated. This 3-Ingredient Breakfast Skillet is my go-to when I want something filling, fast, and packed with protein. It’s made with just frozen hash browns, turkey sausage, and eggs—all cooked in one pan in under 15 minutes. Perfect for busy mornings or a no-fuss weekend brunch.

Why You’ll Love This Recipe

I love how this recipe checks all the boxes: it’s easy, satisfying, and requires minimal prep. With only three simple ingredients, I still get all the textures and flavors I want in a full breakfast—crispy potatoes, savory sausage, and fluffy scrambled eggs. Since it’s made in one skillet, cleanup is just as fast as cooking. Plus, it’s naturally gluten-free and high in protein, making it a great option for meal prep or post-workout fuel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

2 cups frozen diced hash browns (no need to thaw)

4 turkey sausage links, sliced

Directions

I start by heating a nonstick skillet over medium heat and adding the frozen hash browns. I let them cook for about 5–7 minutes, stirring occasionally until they’re golden and crispy.

Next, I toss in the sliced turkey sausage and let it cook for another 3–4 minutes until it’s warmed through and lightly browned.

I then push everything to one side of the skillet and crack the eggs into the empty space. I scramble them gently until they’re cooked just the way I like.

Once the eggs are ready, I mix everything together and serve hot.

Servings and timing

Servings: 2

Prep Time: 2 minutes

Cooking Time: 10 minutes

Total Time: 12 minutes

Calories per serving: 320 kcal

Variations

Sometimes I like to switch things up depending on what I have on hand. I’ve swapped the turkey sausage for chicken apple sausage or even vegetarian sausage for a meatless version. If I want some extra flavor, I toss in chopped onions or bell peppers with the hash browns. For spice, a dash of hot sauce or red pepper flakes does the trick. And if I want cheese, I sprinkle shredded cheddar over the top before serving.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I just warm the skillet back up on medium heat or microwave it for 1–2 minutes until hot. It’s a great grab-and-go option for weekday mornings.

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FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, I can dice fresh potatoes and cook them a bit longer until they’re crispy. It just takes more prep time, so frozen keeps it simple.

Can I make this ahead of time?

Absolutely. I sometimes make a double batch and store it in the fridge to reheat throughout the week. It’s perfect for meal prep.

What kind of turkey sausage works best?

I usually use precooked turkey sausage links, but any fully cooked variety works. Just slice and brown them in the skillet.

Can I add cheese to this recipe?

Yes, I often sprinkle shredded cheese on top during the last minute of cooking or right after mixing everything together.

Is this recipe keto-friendly?

It’s not strictly keto because of the hash browns, but I can make a lower-carb version by using cauliflower hash or diced zucchini instead.

Conclusion

This 3-Ingredient Breakfast Skillet is proof that a quick meal doesn’t have to be boring. With just a few ingredients and one pan, I get a filling, protein-rich breakfast that’s perfect for any day of the week. Whether I’m short on time or just craving a cozy morning meal, this skillet always delivers.

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