- 10 minutes
- 15 minutes
When you have a houseful of guests and need a tasty but quick breakfast solution, this country breakfast skillet is filling and delicious. You likely already have the ingredients on hand, but you can also sub out the sausage for bacon and the peppers for other veggies. Use up whatever you have in your refrigerator.
Heat precooked sausage patties until brown. Set aside pan and any residual grease to use in a minute. Slice sausage into chunks and set aside. Note: You can also use bacon, ham or other leftovers if you do not have sausage on hand.
Drizzle 1 Tablespoon of cooking oil into the bottom of a large family size skillet. Set heat to medium. Add the bag of frozen diced hash brown potatoes. Salt and pepper the potatoes to taste. The potatoes will cook as you prepare the rest of the dish. You will need to turn with a spatula from time to time to keep them from burning.
- Slice up peppers and onion into thick chunks. Cook in the leftover grease from the sausage patties until veggies are tender.
Break open 1 dozen eggs into a large bowl. Add ¼ cup heavy whipping cream. Use an egg beater to whisk eggs and cream together. Mix for a minimum of one minute for light and fluffy scrambled eggs.
Pour egg mixture into large non-stick skillet. If needed, add a bit of oil to keep eggs from sticking. Stir until eggs are cooked through.
Add sausage, cooked peppers and onions, approximately 1 cup of hash browns (reserve the remainder as a side dish), and 1 ½ cups of shredded cheddar cheese.