If you’ve never made a full griddle breakfast recipe outdoors, you’re in for a treat! There’s something special about cooking a big, hearty breakfast on the griddle with the sun coming up and that sizzle filling the air.
But here’s the best part—you can just as easily do this indoors in a skillet! Whether you’re cooking outside on the griddle or inside on the stovetop, this recipe delivers big flavor and is incredibly easy to make.
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This griddle breakfast recipe is one of my family’s favorites. It brings together crispy potatoes, savory sausage, sweet bell peppers, onions, fluffy scrambled eggs, and gooey melted cheese—all in one pan. Whether you’re hosting brunch, camping, or just cooking up a weekend feast, this recipe is a must-try.
Why You’ll Love This Griddle Breakfast Recipe
- It’s cooked all in one pan (hello, easy cleanup!).
- Perfect for feeding a crowd—hungry kids and adults alike.
- You can just as easily do this indoors in a skillet if the weather isn’t cooperating.
- It works on any griddle or flat top (Blackstone, flat top grill, or cast iron).
Ingredients You’ll Need
- 1 lb. ground breakfast sausage
- 2–3 cups diced potatoes (raw or pre-cooked) I like to use canned for easy prep!
- 1 cup diced bell peppers (any color)
- 1 cup diced onion
- 6–8 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp oil (avocado, canola, or vegetable)
- Salt and pepper, to taste
How to Make This Griddle Breakfast Recipe
Step 1: Preheat the Griddle
Start by heating your griddle to medium. Add about 1 tablespoon of oil across the cooking surface.
Tip: If cooking indoors, preheat a large nonstick or cast iron skillet over medium heat.
Step 2: Cook the Sausage
Place the ground sausage on one section of the griddle. Break it up with your spatula and cook until browned and fully cooked through.
Step 3: Sauté the Veggies
Push the sausage to the side. Add another drizzle of oil and toss on the diced onions and bell peppers. Cook them until softened and lightly caramelized, about 5 minutes.
Step 4: Crisp the Potatoes
Spread the diced potatoes on a clean section of the griddle. Season well with salt and pepper. Let them cook, flipping occasionally, until golden and crispy.
Tip: If using a skillet, cook the potatoes first until crisp, then add the sausage and veggies to the same pan.
Step 5: Mix It All Together
Now comes the fun part! Bring the sausage, veggies, and potatoes together in the center of the griddle. Mix well and let it all heat through.
Step 6: Add the Eggs
Crack the eggs directly on the griddle or scramble them in a bowl first, then pour them in. Cook gently, stirring, until just set.
Step 7: Top with Cheese
Sprinkle the shredded cheddar over the scramble. Let it melt for a minute, then give everything a final mix.
Step 8: Serve and Enjoy
Scoop the breakfast scramble onto plates and serve hot. It’s delicious with a little hot sauce or fresh herbs on top!
Tips & Tricks
- Precook potatoes or use canned potatoes if you want them to crisp faster.
- Don’t overcrowd the griddle or skillet. Give your ingredients space to cook and crisp up.
- Season as you go. Taste and adjust salt and pepper with each layer.
- Use a dome lid to help cheese melt faster and evenly on a griddle.
Substitutions
- Protein: Swap sausage for bacon, ham, chorizo, or turkey sausage.
- Veggies: Add mushrooms, spinach, jalapeños, or tomatoes.
- Cheese: Use Monterey Jack, pepper jack, mozzarella, or a blend.
Optional Add-Ins
This griddle breakfast recipe is super flexible, so feel free to make it your own! Here are some tasty add-ins to mix things up:
- Mushrooms — sauté sliced mushrooms along with the peppers and onions.
- Spinach — toss in a handful of baby spinach during the last minute of cooking.
- Jalapeños — add diced jalapeños for a spicy kick.
- Cherry tomatoes — halve and add them during the last few minutes of cooking.
- Different cheeses — try Monterey Jack, pepper jack, mozzarella, or a cheddar blend.
- Herbs — finish with fresh chives, parsley, or basil for a burst of flavor.
The beauty of this griddle breakfast recipe is how easy it is to customize based on what you love or what you have in the fridge!
Can You Store Leftovers?
Absolutely! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the griddle, in a skillet, or even in the microwave.
Can I Meal Prep This Griddle Breakfast Recipe?
Yes — this griddle breakfast recipe is perfect for meal prep! Once cooked, let the scramble cool slightly, then portion it into airtight containers. Store in the refrigerator for up to 4 days. In the morning, just reheat a portion on the griddle, in a skillet, or even in the microwave for a quick, hearty breakfast. It makes busy weekday mornings so much easier!
Final Thoughts
Once you try this griddle breakfast recipe, I guarantee you’ll be hooked. It’s such an easy way to cook a big breakfast with minimal cleanup—and the flavor you get from cooking everything on the griddle is unbeatable.
And remember, if you can’t get outside, you can just as easily do this indoors in a skillet. Either way, it’s the perfect hearty breakfast for any day of the week.
Next time you’ve got friends or family over (or just want to treat yourself to a weekend feast), give this recipe a try. Let me know in the comments what you toss into your breakfast scramble!
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Equipment
Ingredients
- 1 lb breakfast sausage ground
- 2 cups diced potatoes diced, raw or pre-cooked -canned works great
- 1 cup diced bell peppers any color
- 1 cup diced onion
- 8 large eggs
- 1 cup cheddar cheese shredded
- 2 tbsp oil avocado, canola, or vegetable
- Salt and pepper to taste
Instructions
- Preheat your griddle to medium heat. Drizzle about 1 tbsp of oil across the surface. If cooking indoors, preheat a large nonstick or cast iron skillet.
- Add ground sausage to one section of the griddle. Break it up and cook until browned and cooked through.
- Push sausage to the side. Add another drizzle of oil and toss in diced onions and bell peppers. Cook until softened, about 5 minutes.
- Spread diced potatoes on a clean section of the griddle. Season with salt and pepper. Cook until golden and crispy, flipping occasionally. If using a skillet, cook potatoes first until crisp, then add sausage and veggies.
- Combine sausage, veggies, and potatoes in the center of the griddle. Mix well and heat through.
- Clear a small space on the griddle. Crack in eggs or scramble them in a bowl first, then pour in. Stir gently until just set.
- Sprinkle shredded cheddar cheese over the mixture. Let melt for 1–2 minutes, then mix everything together.
- Serve hot with your favorite toppings such as hot sauce or fresh herbs.
Notes
Notes:
Tips:- Precook potatoes for faster crisping (boil for a few minutes first).
- Don’t overcrowd the griddle—leave space for each component to cook properly.
- Use a dome lid to melt the cheese faster.
- Protein: Use bacon, ham, chorizo, or turkey sausage.
- Veggies: Add mushrooms, spinach, jalapeños, or tomatoes.
- Cheese: Substitute Monterey Jack, pepper jack, mozzarella, or a blend.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the griddle, in a skillet, or in the microwave.