Breakfast is by far my favorite meal of the day. It just gets me in the right mood for the hundred of things that I probably have to do. So, I’m in love right now with this roasted sweet peppers and beans breakfast skillet.
It has powerful flavors like the bratwurst sausage and the roasted sweet peppers. But at the same time cozy ingredients like the butter beans and the runny eggs. It’s just lovely.
I’ve made breakfast skillets before, like the veggies and sausages skillet, which was more for the summer mood: a lot of fresh veggies, broccolini, cherry tomatoes, fresh peppers. But this one is more on the cozy side. It’s way more spiced and has that rustic vibe that only roasted peppers can give.
I love breakfast skillets because they are soooo easy and you just can eat your breakfast straight from the cast iron pan. You know, as a lazy cleaner, this is my holy grail cooking method.
Another cool feature that I just found out is that you can get perfectly roasted pepper on the cast iron—without using the oven. It is way quicker and again ONE SINGLE PAN—I’m a living infomercial for cast iron pans, mine is from Lodge and I couldn’t love it more.
**Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Some of our links are affiliate links
How to roast peppers in the stove
The star of this dish is without a doubt the roasted peppers. They have that smokey kind of flavor that brings a warm feeling to this recipe.
The key for a well-roasted pepper in a cast iron pan is to heat the pan over high heat, add the oil and wait until it starts to release smoke. Then low the temperature to medium and place the peppers and let them roast. Don’t move them constantly. Let them cook until they form a black crust. Roast every side. When the peppers start to release water, then they are ready.
In an oven, it would usually take you around 50 – 60 minutes to roast a medium size pepper. In the cast iron, you will need around 5 minutes each side, 15 minutes total. After you take the peppers off the pan, let them chill for about 10 minutes. In those minutes we can cook the rest of the dish. No time wasted in my kitchen!
To finish this lovely breakfast I add some runny yolk action and garnish with fresh arugula for extra greens in the morning.
- 5 mini bratwurst sausages
- 5 sweet pepper
- 250 gr brown butter beans
- 2 eggs
- 1 tbsp olive oil
- 1 tbsp salted butter
- 2 garlic minced
- Black pepper
- Garlic powder
Heat the cast iron pan over high heat. Roast the sweet peppers for about 15 minutes (5 minutes each side)
Remove the peppers and add the olive oil and the butter to the same pan. Saute the sausages (cut into small pieces) with the garlic.
Toss the butter beans and season them (thyme, black pepper, salt, garlic powder).
Make two holes in the mix and place the eggs in it. Add the roasted peppers (peeled and cut into strings) and cover the skillet with a lid or with aluminum foil. Cook on low heat for 7 – 10 minutes. You can choose if you want a runny or a hard yolk.
Sprinkle with chopped parsley and garnish with arugula.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.