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Southwestern Breakfast Skillet Recipe

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This recipe for Southwestern Breakfast Skillet is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
If you don’t have an ovenproof skillet you can assemble the whole thing in a casserole dish before baking.

6 eggs
2 tablespoons milk
salt and pepper, to taste
1 tablespoon oil
1/2 pound spicy italian sausage
1/2 onion, chopped
1 red bell pepper chopped
3-4 tablespoons oil
4 cups frozen hash browns
salt & pepper, to taste
2 cups shredded cheddar cheese
salsa and sour cream, to serve

Directions:
Directions:
Whisk together eggs and milk, season with salt and pepper. Pour mixture into preheated 12 inch skillet, coated with 1 tablespoon oil. Cook over medium heat, stirring occasionally, until just set. Place eggs in a dish and cover with tinfoil. Set aside.

Wipe out skillet with paper towel, place back over heat. Add sausage, cook until starting to brown then add the onion and bell pepper. Once the sausage is cooked through and peppers are tender scoop into a plate and cover with tinfoil. Leave drippings in pan.

Add a bit of oil to skillet, turn up heat to medium-high and cook hash browns in skillet until brown and crisp. Season with salt and pepper. Once potatoes are ready remove from heat, layer sausage mixture and eggs over top then top with cheese. Bake at 400ºF for 5 minutes or until cheese is melted and food is warmed through. Serve with salsa and sour cream.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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