Start your weekend off right with this hearty Sausage and White Bean Skillet Breakfast – a savory, on-pan dish that’s equal parts cozy and satisfying. Loaded with golden-browned sausage, sun gold tomatoes, bell pepper, white beans, and herbs, it’s the kind of meal that feels special but comes together with minimal effort. Add a few eggs on top and maybe a side of bacon on the side and you’ve got brunch perfection!
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Sausage and White Bean Skillet Breakfast
Ingredients
- 1 cup dried white beans soaked over night (or 14 ounce can)
- 1 pound of breakfast sausage (turkey, chicken, or pork)
- 2 tbsp of olive oil for cooking
- 1/2 fennel bulb, chopped, save fronds for garnish
- 1 orange or green bell pepper
- 1 cup sliced cherry tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp chili flakes
- salt and pepper to taste
- 1 cup or one can of white beans, drained and rinsed.
- 3-4 eggs, one per person
- Optional herbs and smoked paprika
Instructions
- Preheat oven to 400 degrees F.
- Saute aromatics: heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook for about 30 seconds.
- Brown sausage. add sausage and cook until browed and cooked through.
- Char bell peppers on the stove. Cool and remove skin and chop in to small pieces.
- Add fennel and peppers: Cook 5-7 minutes.
- Add chopped tomatoes and stir. Allow to simmer about 5 minutes until slightly reduced. Stir in white beans and season with salt, pepper, and smoked paprika if you'd like.
- Add egg: Make three wells and crack an egg in to each one. Cover your skillet to cook on low until the eggs are cooked to your liking.
- Top with thyme or fennel fronds.
