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Thursday, April 5, 2012

Breakfast Skillet


  • 1pkg. (12 oz.) Johnsonville Breakfast Sausage Links
  • 2Tbsp olive oil, divided
  • 2cups frozen Southern-style hash brown potatoes
  • 1/2cup green sweet bell pepper, chopped
  • 1/2cup red sweet bell pepper, chopped
  • 1/2cup yellow sweet bell pepper, chopped
  • 1/2cup onion, chopped
  • 8 eggs
  • 1/2cup milk
  • 1/2tsp. salt
  • 1/2tsp. dried oregano
  • 1/4tsp. fresh ground pepper
  • 1/2cup shredded cheese



  • In a large skillet, prepare breakfast sausages according to package directions.  With a knife cut cooked links into thirds and keep warm. In a separate large skillet, add 1 tablespoon of oil and fry hash browns until golden; remove and set aside. Add remaining oil to skillet, add peppers and onion, cook over medium heat until crisp-tender. In a large bowl, beat eggs, milk, salt, oregano and black pepper.  Pour into the same skillet; cook over medium heat, stirring occasionally, until eggs are set.
    Add sausage and potatoes; mix gently.  Sprinkle with cheese, remove from heat; cover for 1-2 minutes or until melted.
    Serve

    recipe source Johnsonville