Eggs and Sausage Skillet

Eggs and Sausage Skillet

Wake up to inventive breakfast dishes using familiar foods in new ways. Here, eggs, sausage, potatoes and more combine in just one dish—your skillet.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

1
package (12 oz) bulk reduced-fat pork sausage
4
ounces fresh mushrooms, sliced (1 1/2 cups)
3
cups frozen potatoes O’Brien (from 1-lb 12-oz bag), thawed
1/2
teaspoon salt
1/8
teaspoon pepper
6
eggs
1
cup shredded Swiss cheese (4 oz)
1
large tomato, chopped (1 cup)
  1. In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink.
  2. 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.
  3. 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.
  4. Sprinkle with cheese and tomato. Cover and cook 3 to 4 minutes or until cheese is melted.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Reduced-fat sausage is less fatty, eliminating the need to drain the fat.
To capture the British tradition of this dish, serve it with toast and baked beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 240mg;
  • Sodium 670mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.