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Enjoy breakfast made entirely on the grill with this grilled smoked sausage breakfast egg scramble! A cast iron pan and the grill grates are all you need to prepare crispy potatoes, grilled onion, scrambled eggs, and perfectly grilled Eckrich Smoked Sausage for a satisfying savory breakfast the whole family will love.
I know I probably sound like a broken record at this point, but odds are if it’s nice weather outside, I’m going to find a way to grill whatever it is we were planning on eating. Dinner goes without saying, but I’ve started meandering into grilled dessert territory and other lunches and snacks.
Today though it’s all about grilled breakfast! It’s a great opportunity to hang with the family outside and get some fresh air first thing in the morning. Plus the temperatures haven’t yet peaked for the day and the mosquitoes tend to be less active than at dusk. That last point is especially important if you’re the kind of person who mosquitoes can’t get enough of (a.k.a. me).
This grilled smoked sausage breakfast egg scramble features several breakfast heavy-hitters like eggs, potatoes, and cheese, but the shining star is Eckrich Cheddar Smoked Sausage. It’s naturally hardwood smoked for true smokehouse taste, and has time and again proven to be a family favorite. Definitely so in my house!
Eckrich offers a variety of products and flavors that your whole family can enjoy. It’s been around for generations (since 1894!) and is a trusted brand that makes for delicious and affordable dishes. Both important qualities of a meal, right?
Every part of this smoked sausage breakfast egg scramble is cooked on the grill for an easy, new way to prepare your favorite breakfast items. The onion and the smoked sausage goes right on the grill, while the potatoes and the eggs are cooked in a cast iron skillet that sits on the grill grates.
Before you begin you’ll want to think about your timing. The cubed potatoes take the longest to cook, so I started those first. Both the onion and the smoked sausages take a moderate amount of time to brown, so start those five or so minutes after the potatoes. Once the potatoes are done and removed from the skillet it’s egg time. You’ll want all of your other egg scramble components finished cooking by this point because the eggs take NO time to cook. Seriously, like less than a minute to the perfectly scrambled status you see above.
Then isn’t the time to drift off and fuss over your herb garden. Not that I’ve ever been guilty of doing that while I’m grilling…
Some notes about the cast iron skillet! Place it on the grill when you turn it on to preheat because it takes some time for the surface area of the pan to become equally hot around. Once it’s heated though it stays VERY hot, helping the potatoes form a nice, crisp crust. No soggy breakfast potatoes here. Stir the potatoes around a few times as they cook so that all sides can get a chance to crisp up beautifully and you’re golden. (<– and so are the potatoes 😉 )
Oh, and please be careful not to grab the skillet handle with your bare hands! It’s a hard instinct to break, but what helps is that you won’t need to move the skillet at all throughout the recipe.
Despite the timing differences in when you begin cooking the various ingredients, don’t stress too much about syncing up everything to be done at the same time. The beauty of this smoked sausage breakfast egg scramble is that once something is done, you can just remove it from the grill and cover it on a plate while everything else finishes cooking.
When you’re ready to serve, cut the smoked sausages into pieces and mix everything together. That’s it! These Eckrich Cheddar Smoked Sausages feature a delicious blend of spices for a truly rich, savory taste. You can see the pockets of cheddar throughout which only adds to how good they are. They were the perfect addition this breakfast egg scramble, and make a satisfying lunch or dinner, too.
I found Eckrich Cheddar Smoked Sausage in the refrigerated meats section of my local Kroger, where I also happily stocked up on the rest of these breakfast scramble ingredients. We go through eggs, potatoes, and onions SO fast in my house, I think they’re a permanent item on every grocery list I make. Judging by how quickly these smoked sausages were gobbled up, I’m thinking they’ll be a mainstay on that list, too. 🙂
Enjoy breakfast made entirely on the grill with this grilled smoked sausage breakfast egg scramble! A cast iron pan and the grill grates are all you need to prepare crispy potatoes, grilled onion, scrambled eggs, and smoked sausages for a satisfying savory breakfast the whole family will love.
- 3 tbsp canola or grapeseed oil, divided
- 3 Russet potatoes, scrubbed and cubed
- 1 medium onion, halved and cut-side brushed with oil
- 6 Eckrich Cheddar Smoked Sausage Links
- Salt and pepper, to taste
- 6 eggs, beaten
- 1/2 cup shredded cheddar cheese
Place a large cast-iron skillet on the grill. Preheat grill to high heat. Allow the skillet to heat for 20 minutes or so, until it is very hot.
Add 2 tbsp oil to the skillet. Add cubed potatoes, stirring to coat them evenly with the oil. At this time reduce the grill heat to medium.
Let potatoes cook with the grill lid closed for about 5 minutes, and then place the onion halves (cut-side down) and smoked sausage on the grill. Let everything cook, occasionally stirring up the potatoes and turning the smoked sausages to ensure they're grilling evenly.
Once the potatoes have browned on all sides, sprinkle them with salt and pepper to taste and stir to coat evenly. Transfer potatoes to a plate.
Once the onion has charred slightly and the smoked sausages have browned, remove them both from the grill.
Add an additional 1 tbsp of oil to the skillet to coat the bottom. Pour in beaten eggs and cook as you would scrambled eggs on the stovetop. Transfer scrambled eggs to a bowl once done. Immediately add shredded cheddar cheese and toss so the cheese is evenly combined and melts.
To assemble: cut smoked sausages into slices and dice onion. Combine all ingredients in a bowl and enjoy.
After I halved the onion, I sliced them vertically, making sure that the onion stayed intact at the top so they didn't fall apart on the grill. This step isn't necessary, but it makes it easier to slice them once they're grilled. All that remains is to slice each onion half perpendicularly post-grilling.