Sausage Potato And Egg Skillet Food

EGG, POTATO, AND SAUSAGE SKILLET RECIPE

Steps:

• 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.
• Serve and enjoy!

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

SAUSAGE, POTATO AND EGG SKILLET

Steps:

• Preheat oven to 400°.
• In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
• Stir as required.
• While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
• After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
• Remove potatoes from pan and add to reserved sausage.
• Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.
• While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
• Return potatoes and sausage to pan, mix well with onion and garlic.
• Season with salt and pepper.
• Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
• Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.
• Serve with hot sauce and toast.
• •Variations:.
• Add mushrooms, green pepper, red pepper and sauté with the onions.
• Season the egg mix with hot sauce, replace half-and-half with yogurt.
• Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.

EGGS AND SAUSAGE SKILLET

Steps:

• In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink.
• Stir mushrooms, potatoes, salt and pepper into sausage. Cook over medium heat about 8 minutes, stirring frequently, until potatoes begin to brown. Reduce heat to low.
• Using back of spoon, make 6 indentations in potato mixture. Break 1 egg into each indentation. Cover and cook 8 to 10 minutes or until egg whites are set and yolks are beginning to thicken.
• Sprinkle with cheese and tomato. Cover and cook 3 to 4 minutes or until cheese is melted.

SAUSAGE POTATO SKILLET

Steps:

• In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper.

SAUSAGE, POTATO, AND EGG CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
• Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
• Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

POTATOES AND SAUSAGE SKILLET FRY

Steps:

• In a 10 inch cast iron skillet crumble and brown the breakfast sausage over medium heat. The crumbles should be about marble sized and cooked through. Remove the sausage from the pan and drain on paper towels. Reserve for later and try not to eat it all.
• If you must, pour off or blot a little of the sausage grease out of the pan, but really you don't have to. Add the cubed potatoes to the pan and stir to coat with the grease and to keep them from sticking. Liberally salt and pepper the potatoes and sprinkle with garlic powder. Stir and turn again, turn the heat down a little and put a lid on the pan. Check the potatoes every 5 to 10 minutes, stirring and turning so they brown evenly.
• When the potatoes are almost done add the onion to the pan. Turn and cook another 10 minutes or so or until the onion is cooked and the potatoes are browned and cooked through.
• Add the sausage back to the pan and cover everything with the cheese. Put the lid back on the pan and let the cheese melt, another 2-4 minutes.
• Serve with slices of tomatoes, a sprinkling of parsley or other fresh herbs or just ketchup.