Breakfast Skillets

The skillets used in this recipe can be found using this link.

Ingredients

• 2 Russet Potatoes (or 2 cups cubed)
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Garlic Powder 
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Paprika 
• 1/4 teaspoon Chili Powder
• 8 ounce Pork Sausage 
• 6 ounce Mushroom, sliced 1/4 inch thick
• 1 small Zucchini, sliced 1/4 inch thick
• 1/4 Onion, chopped (or 1/2 cup)
• 1 teaspoon Garlic Powder
• 1 teaspoon Bangkok Blend (optional)
• 1/2 teaspoon chili Powder
• 1/2 teaspoon Salt
• 1-1/2 ounce Cheddar Cheese (1/2 cup) 
• 4 Eggs 

Directions 

1. Cube potatoes in 1/2″ squares, place in a small saucepan, and boil until tender. 
2. Drain potatoes then toss with olive oil, garlic powder, 1/2 tsp garlic powder, 1/4 tsp salt, black pepper, paprika, and 1/4 teaspoon chili powder. *Do not worry about being careful: the rougher the edges, the crispier the outside. 
3. Place potatoes on a cast iron skillet and bake in a 400°F oven for 25 minutes, stirring once, halfway through. 
4. In a medium skillet, cook and crumble sausage. Add onions and mushrooms and saute 5 minutes over medium heat. Add zucchini and saute another 5 minutes. 
5. Stir the potatoes and the sausage/veggie mixture together. Place mixture in a cast iron skillet and top with shredded cheese. 
6. Crack 4 eggs on top of the skillet mixture, adding salt and pepper to taste. 
7. Return the pan to the oven and bake 6 minutes. **If you prefer fully cooked yolks, increase oven time to 8 minutes.**
8. Remove from oven and top with guacamole (optional). Enjoy!

Nutrition

Servings: 2

Calories: 825 

Fat: 53.4

Carbs: 44.2

Fiber: 8

Protein: 44.5