Breakfast is truly my favorite meal of the day. So much so that I often bring it along to dinner time! This super simple skillet can be made in 30 minutes which makes for a perfect weeknight meal options.
I think my favorite thing about these skillets is the versatility! You pull what you have in the refrigerator to use and dump it into the pan. My hope in sharing recipes is also to share the flexibility to play with these your meals.
No swiss chard? You can use any other greens or none. No sausage, swap it or skip it. On the potato front, I will say that my favorite shredded hashbrown is Mr. Dell’s Hashbrowns! They are the BEST and just 100% potatoes. You would be surprised at the extra ingredients in many other brands.
I also love adding fun toppings as well: Goat Cheese, Avocado, Salsas, Chevre Cheese. Plus you can easily round out the meal with a side salad, fruit, or come bacon. Well, everything is better with bacon, RIGHT? Now time for the recipe!!
INGREDIENTS:
1 pound breakfast sausage
1/4 onion, diced
1/2 red pepper, diced
1 zucchini, diced or thinly sliced
2 handfuls chopped swiss chard
3 cups shredded frozen potatoes
15 eggs
1/2 cup milk
1 1/2 tsp salt
1 tsp pepper
DIRECTIONS:
Preheat a large cast-iron pan. Add sausage, onion, pepper to the pan and cook till the sausage is no longer pink. Breaking up into smaller pieces as cooking. Next add in zucchini & chard, cook for 2 minutes stirring. Time to add in the potatoes, mix well. While the hash browns are defrosting its time to whisk the egg mixture. In a medium bowl add eggs, milk, salt, pepper. Whisk then pour into pan evenly over the potato blend. Feel free to move the mixture around till everything is evenly coated. Place in 375 preheated oven for 20-25 minutes, check at 15 minutes to see if has a bubble. If it does just use a fork to poke and deflate.
The dish is ready when the eggs are set and not clear in the middle. Slice into 8 pieces, serve with a salad or fruit.
