Breakfast can be a hard one when you have celiac disease. On a day when you have a little more time, this Egg, Sausage, & Veggie Skillet is the perfect was to start your morning. This recipe is kind of a mix between an omelette and a crustless quiche. One thing I love about this recipe is that I can incorporate my favorite veggies. You might want to add or take our some from the ones I am using. And that is the beauty of cooking! We can tailor the recipe to suit our tastes and needs.
One of my favorite veggies is the sweet potato. Sweet potatoes are a great source of Vitamin A, B6, Vitamin C, Potassium, and fiber- about half of which is soluble fiber so that makes you gut happy! I do peel my sweet potatoes for this recipe, but feel free to leave it on, just make sure you have sautéed it enough.
I like to use Jimmy Dean All Natural Sausage. I like to buy it at Costco. Then I take it home and cut it into about 1/3 lb chunks. Wrap them up in plastic wrap, then in a zip freezer baggie. Then it is ready for whenever I need just a little bit of sausage.
Egg Sausage & Veggie Skillet
Equipment
- 1 cutting board
- 1 skillet
- knives, spoons, measuring cups/spoons, whisk
- oven
Ingredients
- olive oil
- 1/3 C onion, minced
- 1/3 C bell pepper(yellow, red, or orange)
- 1/2 C sweet potato, peeled, thinly sliced & diced
- 1/4-1/3 lb natural pork sausage
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp rosemary leaves, dried
- 2 dashes red pepper flakes
- 1/8 C gluten free Panko crumbs
- 1/8 C+ 1 TBSP parmesan cheese, finely shredded, divided
- 7 eggs, whisked
- 1 TBSP whole milk
- salt/pepper to taste
Instructions
- Prep your onions, bell pepper, and sweet potato.
- In a oven proof stainless steel skillet, add about 1 TBSP olive oil. Heat over medium heat. When ready, add prepared veggies and sauté for 5-7 minutes or until veggies are tender. Add spices about half way through sautéing the veggies.
- Add sausage and cook until it is cooked through. While sausage is cooking, whisk eggs in a small bowl and add 1 TBSP milk and salt & pepper as normal.
- Add Panko crumbs and parmesan cheese, reserving 1 TBSP, and stir well.
- Add eggs and continue to stir so the eggs don't stick to the bottom. Continue cooking, stirring at times until the bottom half of the skillet is "set". Turn off the stovetop, and turn on the broiler in your oven to LOW. Sprinkle the remaining parmesan cheese on top and place skillet in the oven.
- Broil for about 4-5 minutes or until the skillet is cooked through. Let cool a few minutes before cutting into wedges. Serve warm.
- This dish keeps well in the fridge for several days.
As summer has begun for many of us with school out, it is time to slow down a bit and think more about cooking breakfast. Now, my picky younger kids will not eat this…it has things with color in it. But, my husband and I could eat this every day. It is so flavorful!
I love that this recipe feels like a light breakfast when you eat it even though it has a good amount of protein and veggies.
I hope you enjoy making this Egg, Sausage, & Veggie skillet. Please share with me your experiences!
Happy Cooking!
Emma
