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Supper Eggs

PorkStove-TopDiner-Style

Time: 30 minutes

Yield: 4 servings

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About

Ya know? Sometimes you just have to eat breakfast for dinner. And if it were up to us, it'd happen a lot more often than it does. Especially when Supper Eggs can be served up! We start drooling just thinking about this hearty breakfast (for dinner) skillet that's loaded with spicy sausage, fluffy eggs, crispy bacon, crunchy hash brown potatoes, and melty cheese. You're guaranteed to have sweet dreams after chowing down on some Supper Eggs. And then tomorrow morning you can do it all over again (at whatever time you want)! YUM!

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Ingredients

  • For the skillet:
  • 6 large eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 6 ounces bulk pork sausage
  • 1 tablespoon butter
  • 1 1/2 cups frozen cubed hash brown potatoes, thawed
  • 1/4 cup onion, chopped
  • 1 cup cheddar cheese, shredded
  • Optional, for serving:
  • bacon, to taste, cooked and crumbled
  • chives, to taste, minced
  • cherry tomatoes, to taste, halved

Directions

Step 1 -In a large bowl, add the eggs, the milk, the parsley, and the salt, and whisk together.

Step 2 -In a 9-inch cast-iron skillet over medium heat, add the sausage and cook, while crumbling, until it is no longer pink.

Step 3 -Transfer the sausage from the skillet and drain the grease.

Step 4 -In the same skillet, melt the butter.

Step 5 -Add the hash browns and the onion to the melted butter and cook, stirring occasionally, until they are tender, about 5-7 minutes.

Step 6 -Add the cooked sausage and the egg mixture to the hash brown mixture and cook, stirring occasionally, until the eggs are almost set.

Step 7 -Sprinkle the cheese over the sausage mixture, cover the skillet, and cook until it has melted, about 1-2 minutes.

Step 8 -Transfer the skillet from the heat.

Step 9 -Serve the sausage mixture topped with the bacon, the chives, and the tomatoes.

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