Breakfast Skillet | Hearty Morning Meal
directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
- Cut potatoes into about 4 slices each. Mix together olive oil, salt and pepper in a bowl and toss sliced potatoes until well coated. Lay potatoes in a single layer on prepared baking sheet and roast for 12 minutes. Remove from oven. Turn oven down to 375 degrees.
- Coat a 10 to 12 inch cast iron or other oven safe skillet with olive oil. Layer roasted potato slices in bottom and along sides of skillet. Set aside.
- To the same pan you cooked the sausage in, cook the shredded carrots and onions over medium high heat for about 5 minutes. Remove from pan and set aside.
- Add baby kale leaves and a splash of water to same pan and just barely wilt over medium high heat. Remove greens from and spread them out on top of potatoes in skillet.
- Top greens and potatoes with the cooked sausage, shredded carrots and onions.
- Sprinkle Feta cheese over all.
- Make “nests” in the ingredients and crack an egg in each. Place skillet in the oven and bake just until eggs are cooked/set to your liking. Remove skillet from oven.
4 - 6
servings
30 min
prep time
30 min
cook time
ingredients
1 lb. Swaggerty’s Farm Sausage, cooked & crumbled into large bite size pieces (if Brats slice)
1 cup carrot shreds
1 cup slivered red onions
12 baby yukon gold, or red new potatoes
1/4 cup olive oil + more for skillet
Sea salt or kosher salt and cracked black pepper to taste
8 ounces baby kale leaves, or baby spinach
1/2 cup crumbled Feta Cheese
4 to 6 eggs
1 avocado, cut into pieces
1 cup chunky salsa
Level of complexity
Easy
Ingredients
11
Special kitchen tools
N/A
Pairs well with
Coffee, juice, seasonal fruit
to serve
Top with avocado pieces and salsa. Can be prepped ahead.
