This sausage and kale breakfast skillet is the kind of meal that makes mornings easier. It’s hearty, simple to make, and comes together in one pan. The savory sausage, tender potatoes, and bright, slightly crisp kale hit all the right notes.
Add a few eggs on top, and you’ve got a complete breakfast that keeps you full for hours. It’s great for busy weekdays and just as satisfying for a slow weekend brunch.
Why This Recipe Works
This skillet balances protein, fiber, and healthy fats, so it feels satisfying without weighing you down. The sausage brings big flavor, which seasons the potatoes and kale as everything cooks together.
Using one pan keeps cleanup simple and helps the ingredients mingle into a cohesive dish. Finishing with eggs adds creaminess and turns it into a full meal. Plus, it scales easily and reheats well for meal prep.
Shopping List
- Italian sausage (pork or chicken) – 12 ounces, casings removed
- Kale – 1 large bunch (Lacinato or curly), stems removed, leaves chopped
- Potatoes – 2 medium russet or 3–4 small Yukon Gold, diced small
- Eggs – 4 (optional but recommended)
- Yellow onion – 1 small, diced
- Garlic – 2–3 cloves, minced
- Olive oil – 2 tablespoons (or avocado oil)
- Smoked paprika – 1 teaspoon
- Red pepper flakes – pinch, to taste
- Salt and black pepper – to taste
- Chicken broth or water – 1/4 cup (to steam kale and soften potatoes)
- Parmesan or crumbled feta – for serving (optional)
- Lemon – 1, for a finishing squeeze (optional)
Step-by-Step Instructions
- Prep your ingredients. Dice the potatoes small so they cook quickly.
Remove kale stems and chop leaves into bite-size pieces. Dice the onion and mince the garlic. Crack eggs into a bowl if you plan to add them, or keep them whole to crack straight into the pan later.
- Brown the sausage. Heat a large skillet over medium-high heat.
Add 1 tablespoon of olive oil, then add the sausage. Break it up with a spatula and cook until browned and no longer pink, 5–7 minutes. Transfer sausage to a plate, leaving the fat in the pan.
- Cook the potatoes. Add the remaining oil and the diced potatoes to the same skillet.
Season with salt, pepper, and half the smoked paprika. Cook, stirring every few minutes, until golden and starting to soften, about 8–10 minutes.
- Add onion and garlic. Stir in the onion and cook until translucent, 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.
If the pan looks dry, splash in a little oil.
- Wilt the kale. Add the chopped kale, a pinch of salt, and the red pepper flakes. Pour in the broth or water and cover the pan for 2 minutes to steam. Uncover and cook, stirring, until the liquid evaporates and the kale turns tender with a slight bite.
- Bring it all together. Return the sausage to the pan.
Sprinkle in the remaining smoked paprika, adjust salt and pepper, and toss everything to combine. Taste and tweak the seasoning.
- Add the eggs (optional, but great). Make 4 small wells in the skillet. Crack an egg into each well.
Cover and cook over medium-low heat until the whites set and the yolks are cooked to your liking, 4–6 minutes. For jammy yolks, check at 4 minutes.
- Finish and serve. Drizzle with a squeeze of lemon and sprinkle with Parmesan or feta if using. Serve hot straight from the skillet.
How to Store
- Refrigerator: Let the skillet cool, then store in an airtight container for up to 4 days.
If you included eggs, it’s best to cook them fresh when reheating, though you can store cooked eggs for 1–2 days.
- Freezer: Freeze the sausage, potato, and kale mixture (no eggs) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen, 5–7 minutes. You can also microwave in 60–90 second bursts, stirring in between.
Add a fresh egg on top if you want it to feel brand new.
Why This is Good for You
Kale brings fiber, vitamin K, vitamin C, and antioxidants, all of which support immune health and bone strength. Potatoes add potassium and complex carbs for steady energy. Sausage provides protein and iron; choosing chicken sausage can lower the saturated fat if that’s your goal.
Eggs add more protein and choline for brain health. Together, this skillet is a balanced breakfast that actually keeps you satisfied.
Pitfalls to Watch Out For
- Undercooked potatoes: Dice them small and give them a head start before adding kale. If they’re browning too fast, lower the heat and splash in water to steam.
- Watery skillet: Don’t overdo the broth.
Add just enough to steam the kale, then cook off excess moisture before adding eggs.
- Bland seasoning: Taste at the end. Sausage varies in saltiness, so you may need more salt, pepper, or smoked paprika to balance the flavors.
- Tough kale stems: Remove thick stems or slice them very thin. They take longer to soften and can make the skillet chewy.
- Rubbery eggs: Cook the eggs gently and pull them as soon as the whites set.
Residual heat will continue to cook them.
Recipe Variations
- Sweet potato swap: Use cubed sweet potatoes for a slightly sweet contrast. They cook a bit faster than russets—keep an eye on them.
- Spicy chorizo: Swap Italian sausage for fresh chorizo and skip the smoked paprika. Add lime instead of lemon at the end.
- Veggie-forward: Add bell peppers, mushrooms, or cherry tomatoes.
Sauté peppers with the potatoes and add mushrooms after the onions.
- Dairy boost: Sprinkle shredded cheddar or pepper jack over the skillet and cover for 1 minute to melt.
- No eggs: Serve with a dollop of Greek yogurt or a spoonful of pesto for creaminess.
- Greens mix: Combine kale with spinach or Swiss chard. Add spinach at the very end since it wilts fast.
- Herby finish: Top with fresh parsley, chives, or dill. A handful of herbs brightens the whole dish.
FAQ
Can I make this ahead for meal prep?
Yes.
Cook the sausage, potatoes, and kale, then cool and store. Reheat portions as needed and cook eggs fresh on top for best texture. It holds well in the fridge for up to 4 days.
What kind of sausage works best?
Use mild or hot Italian sausage, pork or chicken.
If you prefer lower fat, chicken sausage works well. Avoid pre-cooked links for this recipe—they won’t render flavor the same way.
Do I have to peel the potatoes?
No. Yukon Gold and red potatoes are great with the skins on.
If using russets, peeling gives a smoother texture, but it’s optional.
How can I make it vegetarian?
Swap the sausage for plant-based sausage or use a mix of mushrooms and beans (like cannellini) for heartiness. Add extra smoked paprika and a touch of soy sauce or tamari to boost savory depth.
What pan should I use?
A large cast-iron or heavy stainless skillet is ideal. It holds heat well, browns the potatoes, and can go from stove to table.
Use a lid or a sheet pan to cover when steaming the kale and cooking the eggs.
How do I know when the eggs are done?
The whites should be set and opaque, while the yolks jiggle slightly if you like them runny. For firmer yolks, cook 1–2 minutes longer or break the yolks and stir for a quick scramble.
Can I add cheese without making it greasy?
Yes. Use a light sprinkle of Parmesan, feta, or goat cheese at the end.
Their bold flavors go a long way, so you don’t need much.
Is this gluten-free?
It is naturally gluten-free as long as your sausage and broth are certified gluten-free. Always check labels to be safe.
Wrapping Up
This sausage and kale breakfast skillet is simple, nourishing, and endlessly adaptable. It comes together fast, makes great leftovers, and tastes like a cozy weekend morning any day of the week.
Keep the basics, tweak the add-ins, and make it your own. With a single pan and a few staples, breakfast is sorted.