Breakfast Pizza Skillet
I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes. When I served it at a Christmas brunch, it was an instant hit. —Marilyn Hash, Enumclaw, Washington
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 1 cup shredded cheddar cheese
- pepper to taste
- 1 medium tomato thinly sliced
- 1/2 cup sliced mushrooms
- 4 large eggs lightly beaten
- 1/2 cup chopped green pepper
- 1 pound johnsonville® ground mild italian sausage
- 5 cups frozen shredded hash brown potatoes
- sour cream and salsa optional
- Carbohydrate 3.62915444549719 g
- Cholesterol 305.1 mg
- Fat 14.0084930555668 g
- Fiber 0.759452800015162 g
- Protein 14.407063750124 g
- Saturated Fat 6.72775584722696 g
- Serving Size 1 1 servings. (214g)
- Sodium 232.10626388934 mg
- Sugar 2.86970164548203 g
- Trans Fat 1.51427580555871 g
- Calories 197 calories
In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned., Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese., Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.
