A couple of weeks ago my parents, sister Alli and her children came to stay with me at the lake. Man, we had a good time. I soaked in every minute of their wonderful company. My mom made a yummy breakfast skillet for us one morning and I loved it. I knew some of you would like this kind of recipe, so I came home, made a batch and have brought it along to share with you all today. It’s loaded with hearty potatoes, sausage, eggs and cheese. What more could you want for breakfast, truly. 🙂
It’s wonderful served on its own, but would be great served in a tortilla to make breakfast burritos. You could make it for company, serve it when you go camping, or just make it to enjoy on your own. It’s great!
Let me show you how to make it happen, baby.
1. Heat a large, deep skillet up over medium high heat. Add 1 pound pork sausage. Cook until nice and brown.
2. While the sausage is cooking grab 1 (28 ounce) bag frozen Potatoes O’Brien with Onions and Peppers. Toss is in the microwave and heat for 2 minutes. They will cook faster if they aren’t totally frozen.
3. When the sausage has cooked through and is browned, carefully spoon it out of the pan onto a plate lined with paper towels. Drain all but 1 tsp of the grease from the bottom of the pan. Add 1 Tb butter to the pan and allow it to melt.
4. Add the potatoes to the skillet and sprinkle 1/4 tsp smoked paprika, 1/4 tsp seasoned salt and a generous amount of salt and pepper over the potatoes. Stir well and cook until the potatoes are golden brown and soft on the inside.
5. When the potatoes are cooked, add the sausage back into the pan, stir to combine.
6. Crack 15 eggs into a large bowl. Add 2 Tb milk and a generous amount of salt and pepper. Whisk them vigorously with a fork until frothy. Add to the skillet. Stir everything together with a spatula and allow the eggs to cook, stirring frequently. Should only take about 3-4 minutes.
7. Sprinkle 2 C of cheese into the skillet. Remove the pan from the heat and cover, allowing the cheese to melt.
Serve and enjoy!
Here’s handy printable…
Recipe adapted from my mom, Pam Willahan and brother, Mark Willahan