I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, February 10, 2021

Loaded Skillet Breakfast

You can make this up the night before and put it in the refrigerator and bake it in the morning.  I normally make them for dinner.   Add or delete whatever you want from this recipe. Easy recipe to double.  I use small cast iron skillets for this and make everyone their own personal one with ingredients that they like.




LOADED STILLET BREAKFAST 

(serves 2)


Ingredients:

*4 slices bacon, cut into 1-inch pieces

*2 slices thinly cut ham, diced 

*2 breakfast sausages

*1/4 small yellow onion, chopped small

*1/8  cup green bell pepper, chopped small

*1/8 cup red bell pepper, chopped small

*4 large eggs

*1/2 cup whole milk

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup cheddar cheese, shredded 

*2-3 medium russet potatoes, cut into small cubes, or 2 cups frozen county style hash browns, thawed 


Directions:

~Heat oven to 400 degrees.

~Cook bacon in small/medium (large one if you are doubling the recipe) ovenproof skillet, stirring occasionally, until bacon is crisp.

~Remove bacon from pan, and set aside.

~Add sausage, onions, green pepper, and red pepper to skillet, breaking up sausage as it cooks.

~Once sausage is done and veggies are tender, remove from skillet and set aside.

~Add hash browns to pan and cook until a golden brown on one side (6-8 minutes, less time if using frozen hash browns).

~Flip hash browns and shut off burner.

~In a large bowl, whisk eggs, milk, salt & pepper. 

~Stir in meats, veggies, and cheese into egg mixture.

~Pour egg mixture over hash browns.

~Cover skillet with aluminum foil

~Bake for 30-35 minutes or until eggs are set (cooking time will be more if doubling the recipe about 40-45 minutes)

~Remove foil and bake another 5 minutes.

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