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.