Italian Sausage Egg Skillet Recipe
4 large EGGS 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. dried oregano leaves 1/2 cup shredded Italian cheese blend (2 oz.)
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 20 g
Saturated fat: 7 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 4 g
Cholesterol: 216 mg
Sodium: 594 mg
Carbohydrates: 19 g
Fiber: 3 g
Sugar: 3 g
Protein: 17 g
Vitamin A: 141 mcg
Vitamin D: 1 mcg
Folate: 56 mcg
Choline: 164 mg
Calcium: 190 mg
Iron: 2 mg
Potassium: 546 mg
This recipe is an excellent source of choline and protein, and a good source of folate and vitamin A.
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.
Meanwhile BEAT eggs, milk, salt and oregano in medium bowl until blended.
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.
SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted, 2 to 3 minutes.
- 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 should you beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.