Sausage And Egg Skillet Recipes

SAUSAGE AND EGG SKILLET

Steps:

• Preheat oven to 400 degrees. Heat olive oil in 10 inch cast iron skillet or other oven proof pan over medium-high.
• Add potatoes and cook for 3-4 minutes, stirring to make sure they don't stick to the bottom. If they absorb all of the oil and/or stick, add just a little bit more olive oil.
• Add onion, salt and pepper and continue to stir. Cook for an additional 5 minutes or until onions are soft. Potatoes will start to soften, but won't be fully cooked.
• Add andouille sausage and cook for another 2 minutes. Using the back of your spoon, form 4 wells. Crack eggs into each well. Transfer pan from the stove top to the oven.
• Cook for 5 minutes. Remove, top with sharp cheddar cheese and return to the oven. Change oven setting to broil. Watch carefully and remove when cheese is melted and bubbly.
• Remove and top with fresh parsley. Serve Potato, Andouille Sausage and Egg Skillet piping hot.
• If you've tried this recipe, come back and let us know how it was!

SAUSAGE, EGG, AND CHEESE SCRAMBLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

SAUSAGE, POTATO AND EGG SKILLET

Steps:

• Preheat oven to 400°.
• In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
• Stir as required.
• While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
• After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
• Remove potatoes from pan and add to reserved sausage.
• Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.
• While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
• Return potatoes and sausage to pan, mix well with onion and garlic.
• Season with salt and pepper.
• Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
• Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.
• Serve with hot sauce and toast.
• •Variations:.
• Add mushrooms, green pepper, red pepper and sauté with the onions.
• Season the egg mix with hot sauce, replace half-and-half with yogurt.
• Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

EGGS AND SAUSAGE SKILLET

Steps:

• In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink.
• Stir mushrooms, potatoes, salt and pepper into sausage. Cook over medium heat about 8 minutes, stirring frequently, until potatoes begin to brown. Reduce heat to low.
• Using back of spoon, make 6 indentations in potato mixture. Break 1 egg into each indentation. Cover and cook 8 to 10 minutes or until egg whites are set and yolks are beginning to thicken.
• Sprinkle with cheese and tomato. Cover and cook 3 to 4 minutes or until cheese is melted.

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.