Southwestern Veggie Skillet Recipes

SOUTHWEST SAUSAGE, VEGGIE AND EGG HASH BROWN SKILLET

Southwest Sausage, Veggie and Egg Hash Brown Skillet image

Whether you're looking for a hearty morning meal or a southwest spin on breakfast for dinner, this easy, cheesy hash brown egg sausage skillet has you covered! Finished off with a delicious queso topping and fresh cilantro, this is one mouthwatering meal you'll want to make again and again.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 8

Ingredients

12 oz bulk breakfast sausage
1 1/2 cups water
2 tablespoons vegetable oil
1 box (7 oz) Betty Crocker™ Southwest Style Queso Potato Scrambles Kit
1/2 cup canned black beans, drained, rinsed
1/2 cup cooked corn kernels, drained if necessary
3 eggs, beaten
2 tablespoons chopped fresh cilantro leaves

Steps:

In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.

Nutrition Facts : Calories 550, Carbohydrate 27 g, Cholesterol 175 mg, Fat 5, Fiber 4 g, Protein 19 g, SaturatedFat 12 g, ServingSize About 1 1/4 Cups, Sodium 1180 mg, Sugar 5 g, TransFat 0 g

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