I am not a huge breakfast person. Through the week on days when I workout, I usually grab a quick protein bar and that’s all I want to jiggle around in my belly around as I workout. But, there are days when I don’t work out, or we’re all home and I go to bed dreaming of the huge breakfast I will make and enjoy. A Breakfast skillet is one that I love to make and love to eat. You can really make it however you like. The possibilities are endless so make it with whatever you like. This is an all in one dish that has your veggies, packed with protein, of course cheesy goodness and some hash browns in there. You know me and potatoes! I love hash browns so my breakfast skillet always has plenty of those crispy squares of potato treats to satisfy!
Breakfast Skillet
Ingredients:
1/2 bag of Ore Ida frozen diced hash browns. I really prefer the diced little cubes instead of the shredded style in this type of dish.
1/2 – 1 lb of ground sausage. I use regular pork sausage, but you could use turkey if you want.
1/2 medium onion – diced
1/2 red pepper – diced
5-6 large eggs
1/2 C milk
1 C shredded cheese
2-3 TBS vegetable oil
Salt/pepper to taste
Breakfast Skillet Directions:
In a large skillet (I use non stick), heat oil over medium heat.
Add in desired amount of hash browns and season with salt and pepper. It’s better if the hash browns are in a single layer over the bottom of the skillet. Cover with lid and let sit on medium heat. Cook for about 10 minutes, then stir and again cover and let cook for another 8-10 minutes until crispy and golden brown.
While the hash browns are cooking, dice up your veggies.
Cook your sausage in a skillet and add in diced onion as meat is cooking. Add in diced red pepper. Stir until sausage is all cooked and onions are lightly sautéed and pepper is slightly softened.
Crack your eggs in a separate bowl and whisk in the milk.
Once your hash browns and sausage and onions are all cooked, combine and transfer to a large bowl to hold them temporarily while eggs cook. Do not wash your large skillet.
Pour the eggs and milk mixture into the large skillet and gently stir to scramble eggs. Add in salt and pepper to taste.
Add in the shredded cheese. Stir gently to scramble eggs until they are just about done.
Once eggs are just about all cooked, add in the cooked hash browns, sausage, onions and peppers back into the skillet with the eggs. Gently combine all the ingredients just for a minute until eggs are done and remove from heat.
Serve it up with hot sauce, ketchup, or just by itself.
The quantities listed in recipe serve around 6 hungry adults and any leftovers keep for a couple days.
Enjoy!
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