Turkey Sausage Breakfast Skillet
One-pan breakfast with seasoned ground turkey, crispy diced potatoes, bell peppers, and baked eggs. 34g of protein per serving and ready in 35 minutes — ideal for meal prep.
breakfastmedium
One-pan breakfast with seasoned ground turkey, crispy diced potatoes, bell peppers, and baked eggs. 34g of protein per serving and ready in 35 minutes — ideal for meal prep.
Per serving · Adjust servings below to scale ingredients
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Combine ground turkey with smoked paprika, sage, garlic powder, onion powder, fennel seeds (if using), chilli flakes, salt, and pepper. Mix until the spices are evenly distributed. Set aside.
Heat olive oil in a large cast-iron skillet or heavy non-stick pan (at least 28 cm / 11 inches) over medium-high heat. Add the diced potatoes in a single layer and season with salt and pepper. Cook undisturbed for 5 minutes until golden and crispy on the bottom. Toss and cook for another 4–5 minutes until golden on all sides and just cooked through. Transfer to a plate and set aside.
Reduce the heat to medium. Add the seasoned ground turkey to the same pan. Break it into small pieces with a wooden spoon or spatula and cook for 7–8 minutes, stirring occasionally, until browned all over with no pink remaining. Do not drain the fat — it will flavour the vegetables.
Add the red onion, both bell peppers, and garlic to the pan. Stir and cook for 4–5 minutes until the vegetables are softened and beginning to caramelise at the edges.
Return the crispy potatoes to the pan and stir everything together. Taste and adjust seasoning with salt and pepper.
Use a spoon to create 4 shallow wells evenly spaced in the mixture. Crack one egg into each well, being careful not to break the yolk. Season the eggs lightly with salt and pepper.
Reduce heat to medium-low. Cover the pan with a lid or a large baking sheet and cook for 4–5 minutes until the egg whites are fully set. For runny yolks check at 4 minutes; for fully set yolks allow 6–7 minutes.
Remove from heat. Scatter fresh parsley over the top and serve directly from the pan with hot sauce on the side if desired.
This skillet delivers 34g of protein per serving at 380 calories — making it one of the highest-protein breakfasts on the site. The protein comes from two sources: ground turkey (22g protein per 100g of lean turkey) and whole eggs (6g per egg). Together they provide all essential amino acids. The 24g of carbohydrates come almost entirely from the potatoes and peppers, providing slow-release energy to fuel the morning. The 18g of fat is split between the eggs and a small amount from the turkey and olive oil. This is a high-satiety meal — the combination of protein, fat, and fibre from the vegetables keeps hunger well-managed for 4–5 hours. With 380 calories and 34g protein, this is 4.5 calories per gram of protein — one of the most efficient ratios in the breakfast category.
This is one of the best breakfast recipes on the site for meal prep. Cook the full turkey-potato-pepper base (Steps 1–5) and divide into 4 airtight containers. Refrigerate for up to 4 days. When ready to eat, reheat a portion in a small skillet over medium heat for 3–4 minutes, make a well in the centre, and cook a fresh egg directly on top with a lid on. Alternatively, microwave the skillet base for 90 seconds and top with a fried egg cooked separately. This recipe makes 4 servings, each delivering 34g of protein and 380 calories.
Yes — remove the casings by slitting them lengthwise and pushing the meat out. Crumble directly into the pan. Reduce or omit the smoked paprika, sage, and other spices since the sausage is already seasoned.
The skillet mixture (without eggs) keeps in an airtight container in the fridge for 4 days. Portion it into containers and add freshly cooked eggs when reheating for the best texture.
Yes — replace the potatoes with diced courgette, extra bell pepper, or a mixture of mushrooms and cauliflower florets. The dish will be lower in carbs and calories.
Peek at the 4-minute mark. Fully set whites look opaque (not clear or jiggly) and the edges of the yolk turn a slightly lighter colour. The yolk should have a slight wobble in the centre for runny, no wobble for fully set.
