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13

Eggs and Sausage Skillet

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. MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2009

Ingredients

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

1/2

teaspoon salt

1/8

teaspoon pepper

eggs

cup shredded Swiss cheese (4 oz)

large tomato, chopped (1 cup)

Steps

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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.

Expert 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.