This healthy breakfast skillet pairs homemade turkey sausage crumbles with sautéed baby gold potatoes and bell peppers to make a high volume breakfast that’s packed with flavor and perfect for meal prep. Each massive 1 1/2 cup serving has 20 grams of protein and only 215 calories. That leaves plenty of calories for pairing with fried eggs, smothering in cheese, or both!
While this is an easy recipe, I’ve included a visual recipe walkthrough in the post below with some added tips and ingredient notes. But if you’re ready to get straight to cooking, hit the jump to recipe button above.
How to Make Homemade Turkey Breakfast Sausage
This breakfast skillet starts out with turkey sausage crumbles made with my breakfast sausage seasoning. If you’ve tried my chicken breakfast sausage or healthy sausage gravy, you’re aware of the flavor bomb that’s coming your way.
It’s an easy seasoning blend to put together but if you’d like a shortcut, feel free to use a pre-made breakfast sausage or even something like the pre-cooked turkey sausage crumbles I used in my breakfast mac and cheese.
Breakfast Sausage Seasoning Ingredients
Everything you’ll need:
- kosher salt and black pepper
- smoked paprika
- rubbed sage
- all spice
- brown sugar (or Swerve brown for a 0-calorie option)
- red pepper flakes (optional)
It’s worth mentioning, this gives the turkey sausage a southern style, strong black pepper flavor. If you’re not a black pepper fan, you’ll want to pull back a tiny bit.
You can also use my chicken chorizo to make a Tex-Mex style breakfast skillet.
Brown and cook lean ground turkey before adding the breakfast sausage seasoning.
I know I don’t have to mention it again after my Instant Pot turkey chili. But just in case, leave that turkey alone in the pan. Let it develop some color on both sides before mincing and fully cooking. This develops tons of flavor you’ll otherwise miss out on.
Once you have fully cooked turkey, add the seasoning, a little water to deglaze your skillet and bring everything together, then set aside. Then it’s time for the veggies.
How to Make the Rest of the Breakfast Skillet
While the recipe calls for a pound of baby gold potatoes and 3 bell peppers, you could certainly get creative with the rest of your ingredients. If you wanted a low carb breakfast skillet, for example, you could cut the potatoes in half and replace with more peppers. Or you could even omit the potatoes altogether and use a beaucoup of peppers.
I’ll also mention that if you wanted to take a shortcut, you could make something like my air fryer breakfast potatoes while your turkey breakfast sausage cooks.
You get it. The world is your oyster, but let’s move on.
Cook baby gold potatoes with olive oil for 4-6 minutes to soften.
If you’re using larger baby gold potatoes or russet potatoes, you’ll want to cut them even smaller than quarters for even cooking. You don’t want the potatoes to be much larger than bite size.
As you can see in the photos, I used a stainless steel skillet which is great for browning things but requires some deglazing with liquids to get crispy bits off the bottom. If you’re using a nonstick skillet or maybe even cast iron, you may not need the water that’s listed in the recipe card.
And as one last pan note, if you don’t have a cover for your pan, you can reduce the heat a tad and extend the cook time.
Side note: If you’re interested in making a low carb breakfast skillet, check out the radishes I used for my keto bacon cheeseburger skillet.
Add bell peppers and cook for another 4-6 minutes.
Once the potatoes have developed a little color and started to soften, you can add the peppers. The cook time recommendation here is just that, a recommendation. Once the potatoes are cooked through and fork tender, and the peppers have softened, you’re good to go.
Add the turkey breakfast sausage back to the skillet.
Once your veggies are ready to rock, check to see if you have any fond (crispy bits stuck to the bottom of the pan) remaining. If you do, use a few drops of water to get them off before adding the turkey breakfast sausage back to the pan. Turn the heat to low and stir everything together.
Salt and pepper your breakfast skillet to taste before serving or storing.
Serving and Reheating Your Turkey Sausage Breakfast Skillet
Like I mentioned in the intro, you have plenty of room for fried eggs and/or shredded cheese since this turkey sausage breakfast skillet has just 6 grams of fat per serving. If you have an oven safe skillet, you could shred 2-3 ounces of cheddar on top, crack 4-5 eggs, and bake for 8-10 minutes at 400ºF for a full blown breakfast bake.
Or you could transfer the veggies to the bowl with the turkey and cook liquid egg whites in the pan before adding everything and chopped corn tortillas. See my Tex Mex breakfast skillet for an example of this in action.
You could also pack everything up and reheat each serving with freshly shredded cheese and serve with pan fried eggs. This method is my personal preference because reheated eggs just aren’t the same.
Okay, that about covers it. If you have any questions about this recipe I forgot to cover, drop a comment at the bottom of the post. Otherwise, enjoy your one skillet breakfast!
For the Turkey Breakfast Sausage
- 1 lb Ground Turkey (97/3)
- 1/2 Tbsp (8g) Olive Oil
- 2 Tbsp (24g) Brown Sugar
- 2 tsp Black Pepper
- 1 tsp Smoked Paprika
- 1/2-1 tsp Red Pepper Flakes
- 1/2 tsp Kosher Salt
- 1/2 tsp Rubbed Sage
- 1/4 tsp Allspice
- 1/4 C Water
For the Veggies
- 1 Tbsp (16g) Olive Oil
- 1 lb Baby Gold Potatoes, quartered*
- 3 Bell Peppers, chopped
- 1/2 tsp Kosher Salt
- 1/4 C Water
- Heat a large skillet over medium-high heat with 1/2 Tbsp (8g) olive oil. Brown the ground turkey on both sides, about 3-4 minutes per side, before mincing and fully cooking.
- Use about 1/4 cup of water to deglaze the skillet before adding the seasoning. Stir well and transfer the turkey sausage to a plate.
- Heat the remaining Tbsp (16g) of olive oil in the skillet before adding the potatoes and 1/2 tsp kosher salt. Cover and cook for 4-5 minutes until the potatoes begin to soften and brown.
- Stir well and add the bell peppers, using a few tablespoons of water to deglaze the skillet if necessary. Cover and cook for 8-10 minutes until the potatoes are tender and the peppers have softened.
- Use any remaining water to deglaze the skillet if there are any crispy bits remaining. Reduce to a low heat before adding the turkey sausage back to the skillet.
- Salt and pepper to taste and serve with fried eggs, if desired.
*If your potatoes are on the larger side, you may want to cut them into 1/8ths instead of 1/4ths.
Each serving has 5 WW SmartPoints (blue).
Nutrition Information:Yield: 6 Servings Serving Size: 7 oz
Amount Per Serving: Calories: 215Total Fat: 6gCarbohydrates: 21gProtein: 20g