Breakfast Skillet

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

8-10 slices bacon (, chopped)

8 breakfast sausage links*

1 small onion (, diced)

1 red bell pepper (, diced)

3 cloves garlic (, minced)

1 ½ lbs Russet potatoes* (,, about 2 large, peeled and diced into ½’’ cubes, about 3 cups)

salt and pepper

¼ teaspoon smoked paprika

6 large eggs

1 cup shredded cheddar cheese (, or favorite cheese)

2 green onions (, chopped, for garnish)

salsa (, for serving)

Hot sauce (, for serving)

Wskazówki

Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).

Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.

Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.

Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.

Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.

Wartości Odżywcze

• Kalorie: 492 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 12 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 303 mg
• Sód: 585 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 4 g
• Białko: 26 g