Whole 30 Whole30 Salsa Verde Potato Sausage Breakfast Skillet
This cast iron skillet breakfast is the kind of meal that makes waking up early feel completely worth it. Crispy Yukon Gold potatoes, savory crumbled pork sausage, and sweet red bell pepper all come together in one pan, then get blanketed in a bright, broiled tomatillo salsa verde that you make from scratch in about ten minutes. The eggs cook right in the skillet, nestled into little wells so everything finishes together with minimal cleanup. One of the trickier parts of eating this way is finding a breakfast that actually feels satisfying and exciting rather than just compliant, and this one genuinely delivers on both. The homemade salsa verde — charred tomatillos, jalapeño, cilantro, and fresh lime — adds a tangy, smoky punch that store-bought versions just can't match, and you control every single ingredient. Sliced avocado and extra lime wedges on the side round it out into a full, nourishing plate that serves four and works just as well for a lazy weekend brunch as it does for meal-prepped weekday mornings.
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Learn more →Ingredients
4 servings
For the skillet
- 1 lb whole30-compliant pork breakfast sausage, casings removed if links
- 1 ½ lb yukon gold potatoes, cut into ½-inch dice
- 2 tbsp avocado oil, divided
- 1 medium red bell pepper, diced
- 4 scallions, green tops only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the salsa verde
- 1 lb fresh tomatillos, husked and rinsed
- 1 jalapeño, halved and seeded
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos and jalapeño cut-side down on a foil-lined baking sheet and broil on the top rack for 6–8 minutes, until the tomatillo skins are charred in spots and the flesh is soft. Transfer to a blender along with the cilantro, lime juice, and 1/4 tsp salt. Blend until mostly smooth with a little texture remaining. Set aside.
- 2
Heat 1 tbsp avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into bite-sized crumbles, for 6–8 minutes until browned and cooked through to 160°F (71°C) on an instant-read thermometer with no pink remaining. Transfer the sausage to a plate and leave any rendered fat in the pan.
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