Brats For Breakfast (Easy Brat Breakfast Scramble)

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“Thanks for having the seemingly only simple brat recipe on the internet with ingredients I have on hand. This is tasty!”

—Alison

Brats For Breakfast With Eggs, Potatoes And Cheese

This brat breakfast scramble combines juicy bratwurst, crispy hash browns, colorful peppers, fluffy eggs and melted Monterey Jack cheese in one hearty skillet.

While many breakfast skillet recipes simply cook everything together and hope for the best, this version uses a few simple timing tricks that make a big difference. The bratwurst gets browned first, the potatoes are given a moment to crisp up, and the eggs are cooked separately before everything is folded together in one large skillet.

The result is a sausage breakfast skillet with better texture in every bite. No rubbery eggs, soggy potatoes, or overall wetness vibes. Just a satisfying breakfast that’s great for Father’s Day brunch, at a tailgate, or on a random Saturday when you have brats in the fridge you need to use up.

Brat Breakfast Scramble Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• bratwurst – you’ll need three uncooked bratwurst. Bratwurst adds more seasoning and richer pork flavor than traditional breakfast sausage. We tested this recipe with classic pork brats, but beer brats or even jalapeño cheddar brats work great, too. This recipe can also be made with kielbasa or andouille sausage!
• frozen cubed hash browns – no need to thaw them first. They create the hearty potato base of this sausage breakfast skillet and help keep prep work minimal. Hash browns made with sweet potatoes also work here!
• green and red bell peppers – add freshness, color and a little crunch. 
• onion – white or yellow both work great here to add some savory depth of flavor.
• eggs – six eggs create the fluffy scramble.
• milk – a little milk keeps the eggs soft and tender. 
• garlic powder, paprika, kosher salt and black pepper – simple seasonings that enhance the eggs without overpowering the bratwurst. 
• Monterey Jack cheese – melts and brings richness to the finished scramble. 
• green onions – optional, but a sprinkle of scallions adds a colorful little garnish to the dish the end.
• yellow mustard – this is completely optional, but a drizzle over the top makes the bratwurst flavor pop, and it just feels appropriate if you’re serving this for game day!

How To Make Bratwurst For Breakfast

1. COOK. Heat a bit of oil in a large nonstick skillet (or cast iron skillet if it’s very well seasoned) over medium heat. Add the bratwurst and cook 8 to 10 minutes, turning occasionally, until browned and cooked through. Transfer to a cutting board, rest 5 minutes, then slice into rounds.

2. CRISP. Add the hash browns to the same skillet and spread into an even layer. Cook 8 to 10 minutes over medium-high heat until heated through and beginning to turn golden brown and fork tender, stirring occasionally. Add a little extra oil if needed.

3. SAUTE. Stir in the peppers and onion and cook 5 to 7 minutes or until tender-crisp. Transfer the mixture to a plate.

4. WHISK. While the vegetables cook, whisk together the eggs, milk, garlic powder, paprika, salt and pepper.

5. SCRAMBLE. Wipe out the skillet and let it cool for 2 minutes. Return to medium-low heat, add the remaining oil, then cook the egg mixture, stirring gently, until just set.

6. COMBINE. Add the cheese, sliced bratwurst and veggies to the eggs. Fold together until combined and the cheese begins to melt. Serve immediately with mustard, if desired.

Make Ahead, Storage And Reheating

• Make Ahead: Chop the peppers and onion up to 2 days in advance and refrigerate in an airtight container. The bratwurst can also be cooked and sliced a day ahead.
• Refrigerate: Transfer leftovers to an airtight container and place in the refrigerator uncovered until fully chilled, then cover and refrigerate up to 3 days.
• Reheat: Warm gently in a skillet over medium-low heat or microwave at 50% power, stirring occasionally, until heated through.
• Freeze: Freezing is not recommended. The eggs can become watery and rubbery after thawing.

Sausage Breakfast Skillet FAQ