Turkey sausage, eggs, peppers, and potatoes in one pan.
KBy kaylyn
Servings
4
3 pieces Yukon Gold potatoes, diced
2 tbsp Olive oil
12 oz Turkey breakfast sausage, casings removed
1 pieces Yellow onion, diced
1 pieces Red bell pepper, diced
1 pieces Green bell pepper, diced
2 clove Garlic
1 tsp Smoked paprika
0.5 tsp Garlic powder
0.75 tsp Salt
0.5 tsp Black pepper
8 pieces Eggs
1 cup Sharp cheddar cheese, grated
2 tbsp Fresh chives (garnish)
Hot sauce (optional, to serve)
Calories
849 kcal
Protein
34g
Carbs
80g
Fat
44g
Fiber
7g
Sugar
5g
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Cook Potatoes and Sausage
1. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the potatoes in a single layer with half the salt and cook, stirring occasionally, for 10-12 minutes until golden and nearly tender. Push the potatoes to the sides of the pan.
2. Add the turkey sausage to the center of the pan, breaking it into bite-sized crumbles. Cook for 5-6 minutes until browned and cooked through, then stir together with the potatoes.
12 oz Turkey breakfast sausage, casings removed
Add Vegetables
3. Add the onion, red bell pepper and green bell pepper and cook for 5 minutes until softened. Stir in the garlic, smoked paprika, garlic powder, remaining salt and black pepper and cook for 1 minute until fragrant.
1 pieces Yellow onion, diced,
1 pieces Red bell pepper, diced,
1 pieces Green bell pepper, diced,
2 clove Garlic,
1 tsp Smoked paprika,
0.5 tsp Garlic powder,
0.4 tsp Salt,
0.5 tsp Black pepper
Add Eggs and Finish
4. Reduce the heat to medium-low. Use a spoon to make 8 small wells in the mixture and crack an egg into each one. Season the eggs lightly with a pinch of salt and pepper.
0.8 tsp Salt,
0.5 tsp Black pepper,
8 pieces Eggs
5. Cover the skillet and cook for 5-7 minutes until the whites are set and the yolks are as runny or firm as you like. Sprinkle the cheddar over the top, cover again for 1 minute until melted.
1 cup Sharp cheddar cheese, grated
6. Garnish with chives and serve straight from the skillet with hot sauce if desired.
2 tbsp Fresh chives (garnish),
Hot sauce (optional, to serve)
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