Cast Iron Breakfast Skillet
Potatoes, sausage, and eggs with crispy cast-iron edges.
Potatoes par-cooked then crisped in cast iron with sausage, onions, and eggs cracked on top under a lid. The skillet breakfast every hall knows.
658Cal
36gProtein
50gCarbs
35gFat
Ingredients
- 3.5 lb Yukon gold potatoes
- 14 large eggs
- 1 1/2 lb breakfast sausage or diced ham
- 1 onion
- 3 garlic cloves
- 1–2 cups shredded cheese
- 2 tbsp butter
Instructions
- Par-cook potatoes: Microwave diced potatoes with a splash of water in a covered bowl until just tender (they should still hold shape). This cuts skillet time and saves the crew.
- Build the crispy base: Heat cast iron over medium-high with oil. Add potatoes in a single layer; don’t stir for 3–4 minutes so you get crust. Toss, then add onion and meat. Cook until browned.
- Season + make wells: Add garlic, salt, pepper, and any spice tag you like (paprika/Chile). Make shallow wells for the eggs.
- Eggs on top: Crack eggs into wells. Cover the skillet (lid or sheet pan) until whites set and yolks are where you want them. Finish with cheese; cover 60 seconds to melt.
Station workflow
- Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
- Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
- Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.
Cleanup
- While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
- Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.
Leftovers
- Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
- Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.
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