Egg-in-a-hole Breakfast Skillet

How is everyone’s pre-thanksgiving weekend?! Prepping the meal for the big day? Or maybe you’re just prepping your tummies and not doing any cooking at all. Whatever floats your boat! I’m currently writing  from the Atlanta airport after my work training, getting ready to board to head back to Portland. We are literally turning right back around and heading back to Georgia on Tuesday to spend a few days at the cabin for Thanksgiving with the fam. 

I feel like from the moment we get to the cabin for Thanksgiving it’s non-stop eating. You would think that we would eat lightly before the big meal on Thursday but nope –  not the case. It’s literally fried chicken, fried fish, or fried venison the night before (something is bound to be fried), always fresh baked cookies coming out of the oven, and big breakfasts every morning!

I am definitely making these adorable breakfast skillets this year for the fam! They are SO darn good. It reminds me of my moms biscuits and sausage gravy, but these are just jazzed up a little with puff pastry and a sunny side up egg! The creamy, sausage-y richness from the gravy, combined with flaky pastry and a runny egg yolk is something out of breakfast heaven. I had only one little cute cast iron skillet, but if you have enough you can make everyone individual ones, or you could do one big skillet or casserole dish. This time of year is the absolute best to sit around with your family, sharing good food and make memories together.

I would love to hear what traditions you have every year with your family at Thanksgiving! 🙂

Egg-in-a-hole Breakfast Skillet 

– 16 ounces hot Italian breakfast sausage (choose mild if you don’t want spice)
– 6 tablespoons unsalted butter
– 6 red potatoes, chopped
– 1 small onion, diced
– 4 garlic clove, minced
– 1 tablespoon minced thyme, plus more for garnish
– 1 tablespoon thinly sliced chives
– 4 tablespoons all purpose flour
– 2 cups whole milk (add more depending on consistency)
– salt and pepper to taste
– 2 sheets frozen puff pastry, thawed
– 8 medium eggs 

Note: This is to feed 8, so if you only want to feed 4 cut the recipe and half and only cut holes out of 1 puff pastry sheet. 

What to do

  1. Preheat oven to 400˚F.
  2.  Sausage gravy filling: Place a large skillet over medium-high heat and brown/crumble sausage, about 4 minutes. Transfer sausage to a mixing bowl and set aside.
  3. Drain grease from skillet, add butter and melt over medium heat.
  4. Add potatoes and onion and sauté for 6 to 8 minutes or until potatoes turn tender and onions lightly soften and caramelize. Season with salt and pepper.
  5. Add garlic and continue to sauté for 2 to 3 minutes. Stir in herbs. Sprinkle flour over mixture and stir together for about 2 to 3 minutes. Slowly stir milk into the mixture and continue to stir until gravy is smooth and mixture is thick enough to coat the back of a wooden spoon. Add more milk in this process if it’s too thick. Fold sausage back into the gravy mixture and adjust seasonings. Set aside and keep warm.
  6. Puff pastry topping: Cut thawed puff pastry sheet down the middle, both vertically and horizontally, so you have 4 even rectangles on each sheet. Using a 2 1/2 inch circle cutter, cut a circle out of each piece of puff pastry. Place each rectangle, plus cut circle onto a parchment lined baking sheet and bake for about 10 minutes.
  7. To assemble: Divide the filling mixture amongst skillets/ or big skillet. Remove pre-baked puff pastry rectangles from the baking sheet and set each one over a gravy filled skillet and gently press. Crack an egg into the cut out circle of each pastry rectangle and place skillets onto the baking sheet (circles of puff pastry should still be on the tray).
  8.  Place baking sheet back into the oven and reduce temperature to 375˚F.
  9.  Bake for 15 to 20 minutes or until the puff pastry is golden brown and the egg whites have set, with the yolks still runny. Lightly season with salt and pepper, top with minced thyme and serve. 


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