Egg Sausage & Veggie Skillet
A light and nutritious breakfast skillet that comes together in about 30 minutes. Sautéed onions, bell pepper, and sweet potato not only add nutrition, but great flavor. Add in some gluten free Panko crumbs, a bit of parmesan cheese, and some seasonings and you are ready to add your eggs. Start on the stove and finish this dish in the oven. This dish will have your family asking for seconds!
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.