How to broil eggs: breakfast skillet recipe

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Basically, this bright and colorful breakfast skillet breaks all the rules, and I can’t wait for it to bust yours open, too. Not only can you make it for any meal of the day, but it serves both your egg lovers and avoiders in the same pan. Most importantly, never say never because this recipe taught me how to broil eggs to perfection. Did she say broil? Yes, she did.

A large skillet has sausages, fried onions, tomatoes, mushrooms, orange peppers, and jalapenos with five eggs nestled in holes, all sitting with a salt container, knife, and raw jalapeno next to it on a marble surface.

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This breakfast skillet taught me how to broil eggs!

Long before I became a personal chef, I mostly stuck to scrambled eggs. I was a full-grown adult before I actually ate runny egg yolks, and it took me much longer to learn how to make an over-easy egg. Eggs feel fragile and temperamental, so putting them under a broiler never crossed my mind. Full disclosure: I’ve burned more bread under a broiler than anyone I know! 👩🏻‍🍳 I blame multi-tasking, but the truth of all kitchen truths is: broilers are not for walking away!

This is exactly why the fragility of eggs and putting them under a broiler works in THIS recipe. The broiling part is the last thing you do; when it comes time, you won’t be doing anything else with this recipe but watching your eggs for the perfect finish.

Over easy eggs with sauteed mushrooms, sausages, tomatoes, onions, and jalapenos up close.

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White plate with an egg, sausasge link pieces, jalapeno, tomatoes, onions, mushrooms, pepper flakes, next to a salt bin, knife and jalapeno cut on a marble counter.

What you’ll love about this recipe:

INGREDIENTS—Specifically, the way this recipe cooks vegetables. One by one, the way the veggies release sugar is a little pan miracle. The result will be a pan of savory and slightly sweet sticky sauce on the bottom of your ingredients that melds into every bite. YUM!
KID FRIENDLY—And by kids, I mean everybody. Do you like your eggs over-easy? Dish those up first and pop your pan back under the broiler for the hard-yoke folks.
CELEBRATORY—This recipe is the perfect brunch paring with a sweet side like these lemon blueberry scones or picking up pastries from your local bakery. When I ask my son, Cole, what he wants for the savory portion of his birthday breakfast, it’s often been this skillet.
EASY—For example, the only item from this recipe that isn’t on my weekly grocery list is mushrooms. As a result, a bundle of mushrooms equals instant meal inspiration every time I open the fridge. (🙋🏻‍♀️ Hey there, she needs inspo too!)
VERSATILE—Most importantly, this recipe works for all dietary needs and preferences. When serving a couple of these skillets for home brunch or gathering, I undoubtedly have something for everyone. It’s 100% gluten-free, can be vegetarian with no meat, and is also vegan with more veggies and no eggs.

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Three easy steps to a gluten-free breakfast skillet!

Step # 1: Chop

Onions
Garlic
Peppers
Mushrooms
Tomatoes
Garlic
Sausages
Jalapenos or chilies if using

Step #2: Sauté

Onions
Garlic
Peppers
Mushrooms
Sausages
Tomatoes last!

large stainless steel pan with peppers, onions, and mushrooms frying with steam rising.

Veggies in stainless steel pan with wells of raw eggs ready to broil

Step#3: Broil your eggs!

Make small wells for your eggs.
Pour in eggs.
Broil for 1 minute and check.
Broil longer until the yolk is set to your liking.

What Cole says …

“This skillet breakfast features a robust combination of flavors that brings me back to memories of learning to cook with my Mom. The recipe is simple and tastes delicious every time. The slightly crisp and golden vegetables, the hearty sausage, and the broiled eggs combine to create the perfect breakfast.”

– C.BurscH

Our Recent College grad, writer, cook, and storyteller

Prep Time:15

Cook Time:25

Ingredients

4 cloves garlic peeled
1 bell pepper – red, orange, or yellow
8 oz mushrooms – baby bella or any kind you like
1 large vine tomato quartered and seeds removed – cherry tomatoes work too!
1 small red or yellow onion peeled and ends trimmed.
12 oz package of savory and fully cooked breakfast sausages Like these!
4-6 eggs – we especially love these for the best yolks!
2-3 tbsp olive oil

Instructions

Trim the ends off of your garlic cloves and slice in half length-wise.
Hold the stem of your bell pepper and slice off all four sides to avoid cutting into the center seeds. Remove the core, stem, and all seeds. Rinse and pat dry if necessary. Next, slice each quarter into two to three long stips.
Chop mushrooms into slices or quartered chunks. Then cut tomatoes into long strips or quartered (make sure to remove seeds!), onions quartered, and sausages into bite-sized pieces however you prefer.
Preheat your broiler.
Have your eggs ready to crack. You can have a small prep dish or a bowl to crack them in if you like. When ready, start the vegetables next.
Heat your large oven-safe skillet, then heat 2 tablespoons of oil.
When the oil is warm but not smoking, add the onions, separate the quarters into pieces, and mushrooms. Stir and cook over medium heat for 2-3 minutes until both vegetables are softer and starting to brown.
Next, add the garlic and stir until fragrant, about 30 seconds. Then add bell peppers. Stir occasionally, let peppers sauté with the vegetables for 1-2 minutes more. Adjust heat if anything starts to darken too fast.
Move vegetables to the outer edges and add all the sausages to the middle. Let them fry without stirring for a minute. Then, stir all ingredients together and pan fry as sausage starts to brown. If sausages aren't getting heated through, push them to the bottom of the pan as needed.
When your vegetables start to brown and sausages have a crispy edge the way you like to eat them, make small holes in your mixture for your eggs. Try to expose the bottom of your pan, even if just a little. If the bottom of your pan is getting crusted or dry, add a bit more oil as needed before the egg step.
Crack one egg at a time and put it in one of the holes. Move quickly to get all eggs in holes or on top of some of your mixture.
When egg whites start to set and turn almost white rather than translucent, your pan is ready for the broiler.
Put your pan under the broiler, about 6 inches from the top of your oven, on racks one or two. Let the broiler cook your eggs for 30 seconds to 1 minute, checking for when you'd like to pull it out.
My suggestions are as follows, but all broilers are different:
Over-easy eggs – 30 seconds to 1 minute
Medium eggs – 1 min or a little over
Hard eggs – 2 minutes
Serve in the skillet on a hot pad on your table or plate. See FAQs below for more tips & tricks!

Equipment

large frying pan from all-clad hanging on pot rack

1 large frying pan

1 wood spatula or spoon

1 cutting board

1 chef's knife

1 spatula for sautéing

2 pot holders – these from Golden Age are perfect for cooking and serving this skillet!

1 prep dish

This post contains affiliate links to products I know and love. I recommend any of them for this recipe!

Nutrition

Servings :

Author: Heather Bursch

cost: $17

Keywords: breakfast, eggs your way, fried eggs, gluten-free breakfast, medium hard eggs, mushrooms, over-easy egg, skillet breakfast, tomatoes

Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!

How to broil eggs: breakfast skillet FAQs

As said above, if I have requests for runny eggs and hard eggs, I’ll pull the pan out of the broiler when the eggs have started to set, dish up the over-easy eggs first, and then stick the pan under the broiler for longer until eggs are hard.

Yes! I’ve tried this recipe with many kinds of pre-cooked sausages. I often pick a turkey or chicken breakfast sausage link or brat-sized sausage and cut it into pieces. However, if you use raw sausage, cook it first with some oil before anything else in the pan, then remove it to rest and continue the recipe. Before you add eggs, add your cooked sausage back to the skillet and continue. (Bacon works too but cook it first!)

Occasionally, I’ve tried different chilies and other peppers in this recipe to spice it up. Because all of the vegetables cook similarly (mushrooms, peppers, tomatoes), the combo works well without too much time between steps. Therefore, if you want to make a hash with potatoes, you’ll want to try a different method, as root vegetables take longer to cook. See my breakfast hash recipe for an alternative one-pan breakfast.

I use stainless steel pans for everything, and this recipe is no exception. While you could use any oven-safe pan, the vegetable liquids and sausage fat cook well on a stainless steel surface with perfect browning and caramelization. Obviously, if you think your ingredients are sticking, add more oil as needed.

When I serve this meal to my family, we usually let each person dish themselves up or call out what they want on their plate. If I’m entertaining, I like to serve it in skillets on hot pads. I love how rustic it is, and it also allows people to pick and choose parts, as this recipe allows!

One way experts suggest helping hesitant eaters try new foods is to serve them in different ways and to keep trying to serve them. This breakfast skillet is an excellent way to expose eaters to different textures and egg styles and to model how to eat. You can easily make eggs with varying textures in this skillet, following the tips above in FAQ #1. Also, two out of my three kids didn’t like mushrooms for years and still don’t choose them first. But this skillet is one way I exposed them to food touching and the mushroom texture. They get to choose how much to eat!

Enjoy!

Last Updated on March 8, 2024 by Heather Bursch

How to broil eggs: breakfast skillet recipe

Don’t forget to pin this recipe for later!

This breakfast skillet taught me how to broil eggs!