Breakfast Skillet

This is a breakfast recipe from William Sonoma.  My mom and I were able to try it out while I was home for Christmas break; we used leftover sweet potatoes from dinner the night before in order to make it primal.  It takes a little bit of effort… but is totally worth it.  Here’s our slightly modified version 🙂

Breakfast Skillet

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 green onions, sliced
  • 1 lb sausage, remove casings
  • salt and pepper to taste
  • ½ yellow onion, diced
  • 1 large bunch swiss chard, steps removed, leaves cut into ½ inch strips
  • 1 red bell pepper, roasted and cut into ¼ inch strips
  • 1 cup shredded white cheese
  • 8 eggs

Position your oven rack in the upper third part of the oven and preheat it to 500 degrees.

Melt the butter and 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook until browned, while crumbling it with a spoon.  It will take approximately 5 minutes.  Drain on a paper towel.  Add the remaining olive oil and cook the yellow onion until softened.  This will take approximately 4 minutes.

Add chard and cook until tender, which will take about 5 minutes. Add back sausage, along with the red pepper & green onion, and cook another minute. Stir in cheese, and more salt & pepper to taste.

Crack eggs over sausage mixture.  Then transfer the pan to the oven and bake for approximately 5-6 minutes or until the eggs are set. Serve alongside some baked sweet potatoes and Enjoy!

4 thoughts on “Breakfast Skillet

  1. Looks yummy! Breakfast can be challenging because it’s easy to get in the rut of “bacon and eggs” but there are so many more things you can do. Thanks for posting another great alternative!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s