Southwest Skillet * Recipe

Time20m

Serves2

Two eggs scrambled with onions, peppers & sausage topped with cheddar jack cheese, served over hashbrowns with salsa & sour cream.

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Ingredients

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1
Prepare Ingredients
Dice the onion and bell pepper into small pieces. Remove the casing from the breakfast sausage and crumble it into small bits.
2
Cook Hashbrowns
In a large skillet, heat a tablespoon of oil over medium heat. Add the frozen hashbrowns and cook for about 5-7 minutes until they are golden brown and crispy, stirring occasionally. Once cooked, transfer them to a plate and keep warm.
3
Cook Sausage, Onions, and Peppers
In the same skillet, add the crumbled sausage and cook over medium heat until browned, about 5 minutes. Add the diced onions and bell peppers to the skillet and continue to cook for another 3-4 minutes until the vegetables are softened.
4
Scramble the Eggs
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the sausage and vegetables. Stir gently to scramble the eggs until they are fully cooked, about 3-4 minutes.
5
Add Cheese
Sprinkle the cheddar jack cheese over the scrambled eggs and allow it to melt for about 1-2 minutes.

6
Serve the Dish
On a serving plate, place a generous portion of the crispy hashbrowns. Top with the scrambled egg mixture and cheese. Serve with salsa and sour cream on the side.