Sunday, March 2, 2014

RaceDay Recipes: Sausage and Egg Breakfast Skillet

Welcome back! With a new NASCAR season, we have a whole pile of new recipes that are never daunting to whip together.  Today we have a hearty Sausage and Egg Breakfast Skillet.  One pot. Lots of flavor and loaded with enough protein to keep you energized until the late afternoon Phoenix race arrives.

Prep time: 5 min.
Cook time: 20-25 min.
Total time: 30 min.
Serves 2-3 hearty portions

1/2 lb. Your favorite ground sausage (not links)
1 large potato
4 eggs
2 tblsp. chopped chives
A quarter of a sweet onion
3 oz. shredded cheddar cheese
Cholula Sauce (Smokier, sweeter hot pepper sauce)
Bacon Crumbles
Sour cream
Salt & Pepper to taste

1.)  Preheat oven to 350F. Heat large deep ovenproof skillet on stove top over medium-high flame.  Dice onion. Brown ground sausage and toss onion into the pot. Heat until onions are glassy.

2.)  Chop potato into small cubes. You don't need to peel them. Add to pan.  The fat from the sausage provides enough oil. Likewise, the seasoning from the sausage will season the potatoes. Stir occasionally to provide even heating throughout. However, letting the mix sit for a few minutes between stirring allows the ingredients to nicely brown, increasing the flavors. Don't fear the color!

3.) While the potatoes cook, in a bowl crack and whip the eggs. Set aside.  Shred the cheese and set aside.

4.) When potatoes begin to brown, add the eggs and mix in.  Toss in chives and Cholula Sauce to taste. Stir once to blend. Top with shredded cheese and bacon bits.

5.) Place skillet into the oven until cheese is brown and melted. Just a few minutes. Remove from oven and let sit for a minute or two.

6.) Serve with sprinkle of chives and dollop of sour cream.

7.) Enjoy!

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