Eggs and Sausage Skillet

Name: Eggs and Sausage Skillet
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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)

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Prep 35 min
Total 35 min
Servings 6

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.

By Betty Crocker Kitchens

Updated September 30, 2009

Ingredients

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)

Steps

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.

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.