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Breakfast Cowboy Skillet

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 812kcal

Ingredients

Fresh Squeezed Orange Juice

  • 10 to 12 Oranges refrigerated for 1 hour or longer prior to using

Skillet

  • 2 cups Potatoes peeled and diced small
  • 1 TBSP Extra-virgin olive oil
  • 6 oz Breakfast sausage links chopped
  • 1/3 cup Onion diced small
  • 1/3 cup Green bell pepper diced small
  • 1 clove Garlic minced
  • 1/2 tsp Paprika
  • 1/2 cup Cheddar cheese shredded (sharp)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 4 Eggs
  • 2 slices Sourdough bread
  • 4 tsp Butter
  • 2 TBSP Strawberry jam
  • Hot sauce optional
  • Ketchup optional
US Customary - Metric

Instructions

  • Slice the orange in half. Using a manual juicer or electric juicer, juice the oranges into a glass. Keep cold until ready to serve. (about 5 to 6 oranges yield 8oz of juice)
  • Prep the ingredients per the instructions above.
  • Add the potatoes to a small pot and bring them to a boil. Cook until tender, then drain well.
  • Heat half of the oil in a large skillet on medium heat; brown sausage well, add the onion and peppers to the skillet and saute until the onions are translucent. Add garlic, potatoes, and paprika. Saute for about 5 minutes, occasionally stirring until the potatoes are golden brown. Distribute the cheese over top and continue cooking until melted.
  • Heat the remaining oil in a nonstick pan over medium heat. Crack the eggs into the pan, and cook until the whites of the eggs are firm and the yolk is still soft but intact.
  • Toast the bread and spread it with butter and jam.
  • Portion the potatoes and serve the eggs over top, serve with toast and orange juice. Serve your desired amount of hot sauce and/or ketchup if using.

Nutrition

Calories: 812kcal | Carbohydrates: 70g | Protein: 37g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 417mg | Sodium: 1418mg | Potassium: 1006mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1429IU | Vitamin C: 139mg | Calcium: 333mg | Iron: 4mg