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.
package (12 oz) bulk reduced-fat pork sausage
ounces fresh mushrooms, sliced (1 1/2 cups)
cups frozen potatoes O’Brien (from 1-lb 12-oz bag), thawed
cup shredded Swiss cheese (4 oz)
large tomato, chopped (1 cup)
In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink.
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.
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.
Sprinkle with cheese and tomato. Cover and cook 3 to 4 minutes or until cheese is melted.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.