Polish-American Breakfast Skillet

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 12/12/22
Breakfast skillet

Brian Leatart / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
437 Calories
28g Fat
27g Carbs
20g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 437
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 48%
Cholesterol 237mg 79%
Sodium 738mg 32%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 20g
Vitamin C 57mg 287%
Calcium 93mg 7%
Iron 3mg 15%
Potassium 1069mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Polish breakfast skillet recipe is the perfect way to repurpose leftover kluski, egg noodles, but can also be made with cooked potatoes for a filling and delicious one-skillet meal that you can enjoy with crusty bread and a salad. Ready in 30 minutes, this dish has it all. Meaty sausage, red and green peppers, eggs, and cheese form the base of a hearty meal that is completed with the addition of noodles or potatoes. Once it hits the oven you only need a few minutes for the cheese to melt and for the dish to be ready to serve and enjoy. Also a great option for a Sunday brunch, this dish can be a last-minute dinner if you happen to have leftover noodles or potatoes. It always hits the spot when served for breakfast after a night out, accompanied by a large cup of strong black coffee.

The kielbasa we suggest using for the dish is Polish sausage—you can use fresh or smoked. Made out of pork, veal, or mixed meats, all the different types of kielbasa have heavy seasoning and herbs and are known for their bold flavors. Boiled, baked, or grilled, these Polish sausages find their way to the table in a variety of dishes or simply with sauerkraut or pickled vegetables and table condiments. You can find kielbasa in Polish specialty stores or delis, some grocers, and local butchers that sell the fresh version. This recipe is delicious with white sausage, Biała kiełbasa (BEEYAH-wah), an unsmoked sausage usually made out of pork shoulder, or pork, beef, and veal. But if what's available to you is a smoked kielbasa, the dish will turn out equally succulent.

Serve with crusty bread for an unforgettable breakfast or brunch dish, or have breakfast for dinner adding a green salad on the side.

Ingredients

  • 1 large onion, chopped

  • 1 pound fresh Polish white sausage, or smoked sausage

  • 1 medium red bell pepper, chopped

  • 1 medium green bell pepper, chopped

  • 2 cups leftover cooked egg noodles, or 2 large cooked potatoes; sliced

  • 6 large eggs, beaten

  • Salt and pepper to taste

  • 1/2 cup grated cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F. If using fresh Polish sausage, remove the meat from the casings and place in a large cast-iron or ovenproof skillet. Add the onion and peppers and cook until the sausage is cooked thoroughly and the vegetables are tender. If using smoked sausage, cut into 1/4-inch-thick slices, place in skillet with onion, peppers, and 1/4 cup water, and steam, covered, until vegetables are cooked. Remove cover and let any accumulated water evaporate. Add 2 tablespoons of butter and proceed with the recipe.

  3. Add kluski or potatoes into the skillet and heat through. Add the eggs and scramble on low, stirring constantly, until eggs are done to your taste. Adjust seasonings. Sprinkle cheese on top, completely covering the surface, and place skillet in the oven until cheese is melted and bubbly.

  4. Serve hot and enjoy!