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!
Egg, Potato, and Sausage Skillet Recipe
All of my favorite breakfast foods- eggs, hashbrowns, and sausage - cooked up in one easy skillet meal. This also makes a delicious dinner!
1 (16 ounce) package turkey sausage (or your favorite kind of sausage)
1/2 yellow onion (diced)
1 (28 ounce) bag frozen potatoes O'Brien (with onions and peppers in it)
1/4 green pepper (diced)
1/4 red pepper (diced)
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 shredded cheddar cheese
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.