Italian Sausage Egg Skillet Recipe
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 4 EGGS 1/4 cupt milk OR water 1/4 tsp. salt 1/4 tsp. dried oregano leaves 1/2 cup shredded Italian cheese blend (2 oz.)
Yields: 4 servings
- Nutritional Information
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D and Calcium
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
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.
A hearty breakfast skillet with sausage and egg is filling enough for breakfast, lunch, or dinner.
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.