Our Sunday mornings usually consist of a yummy breakfast and this is one of our go-to favorites. I usually whip this up on the stove while my husband and kids are on pancake duty . . . it’s one of my favorite things. Why can’t every morning be as wonderful (and delicious!) as Sundays?!
I usually get at least 8 servings out of this recipe, but I will portion out the leftovers in individual serving containers, stick them in the fridge, and then we have “to-go” breakfasts ready all week. It beats cold cereal any day!
1 (16 oz) package turkey sausage (or your favorite kind of sausage)
1/2 onion, diced
1 (28 oz) bag frozen potatoes O'Brien (with onions and peppers in it)
1/4 cup diced green peppers*
1/4 cup diced red peppers*
1/2 cup broccoli, finely chopped*
8 eggs, lightly beaten
1/2 cup skim milk (or almond milk works great in this recipe)
1/4 teaspoon garlic powder
salt and pepper to taste
1 cup cheddar cheese, shredded
*optional - can substitute other vegetables if interested
Heat a large skillet over high heat on the stove. Add the sausage and diced onion, cook for 4-5 minutes or until no longer pink. Drain, then add in potatoes, green pepper, red pepper, and broccoli to skillet.
In a medium bowl, mix together eggs, milk, garlic powder, and salt and pepper. Pour egg mixture over potato mixture in the skillet. Cover skillet with a lid, lower heat to medium-low and let cook for 10 minutes (don't stir it during this time).
Remove lid and continue to let it cook for 5-6 minutes, or until egg mixture is set. Remove skillet from heat and sprinkle with cheese. Let stand for a couple of minutes or until the cheese is melted.