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Italian Sausage & Egg Breakfast Skillet

Italian Sausage and Egg Breakfast Skillet
A hearty sausage and egg skillet, filling enough for breakfast, lunch or dinner.
Prep Time:  10 minutes
Cook Time:  15 minutes
Servings:  4 servings

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1 Tbsp. olive oil
2 cups frozen southern-style hash brown potatoes
8 oz. Italian sausage, cooked, sliced OR 6 fully-cooked breakfast sausage links (5 oz.)
1 cup sliced mushrooms, OPTIONAL
1 cup frozen tri-color pepper mixture
1/4 cup milk OR water
1/4 tsp. salt
1/4 tsp. dried oregano leaves
1/2 cup shredded Italian cheese blend (2 oz.)


Step 1 HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes. ADD sausage, mushrooms, if desired, and peppers; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.
Step 2 Meanwhile BEAT eggs, milk, salt and oregano in bowl until blended.
Step 3 REDUCE heat to medium. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
Step 4 SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes.

Insider Info

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.


Nutrition Information

Per Serving

Excellent Source: Protein and Choline

Good Source: Vitamin A, Vitamin D and Calcium

Calories: 306

Total Fat: 19 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 8 g

Cholesterol: 212 mg
Sodium: 704 mg
Carbohydrates: 16 g
Dietary Fiber: 2 g
Protein: 17 g
Vitamin A: 534.4 IU
Vitamin D: 59.4 IU
Folate: 30.7 mcg
Calcium: 156.2 mg
Iron: 1.5 mg
Choline: 148.9 mg

Vitamin C: 20.86 mg
Vitamin E: 1.6 IU
Trans Fat: 0 g
Sugars: 0 g
Potassium: 311.13 mg
Magnesium: 15.48 mg
Selenium: 21.67 mcg
Phosphorus: 164.45 mg
Vitamin B12: 0.87 mcg
Vitamin K: 3.51 mcg
Vitamin B6: 0.23 mg
Copper: 0.08 mg
Vitamin B1 - Thiamin: 0.22 mg
Manganese: 0.06 mg
Zinc: 1.38 mg
Vitamin B2 - Riboflavin: 0.33 mg
Vitamin B3 - Niacin: 1.65 mg
Omega 3: 0.21 g
Omega 6: 1.97 g

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