Sausage and Egg Skillet
Servings: 4
Calories: 308kcal
Sausage and Egg Skillet is a delicious breakfast skillet with andouille sausage, potato, eggs and gooey cheese. Ready in 30 minutes and perfect for special weekend brunch!
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Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound red potatoes diced into 1 inch cubes
- 1/2 sweet onion chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 links andouille sausage sliced into 1/4 inch disks
- 4 eggs
- 1/2 cup sharp cheddar cheese grated
- 1/4 cup flat leaf parsley coarsely chopped
Instructions
- Preheat oven to 400 degrees. Heat olive oil in 10 inch cast iron skillet or other oven proof pan over medium-high.
- Add potatoes and cook for 3-4 minutes, stirring to make sure they don't stick to the bottom. If they absorb all of the oil and/or stick, add just a little bit more olive oil.
- Add onion, salt and pepper and continue to stir. Cook for an additional 5 minutes or until onions are soft. Potatoes will start to soften, but won't be fully cooked.
- Add andouille sausage and cook for another 2 minutes. Using the back of your spoon, form 4 wells. Crack eggs into each well. Transfer pan from the stove top to the oven.
- Cook for 5 minutes. Remove, top with sharp cheddar cheese and return to the oven. Change oven setting to broil. Watch carefully and remove when cheese is melted and bubbly.
- Remove and top with fresh parsley. Serve Potato, Andouille Sausage and Egg Skillet piping hot.
- If you've tried this recipe, come back and let us know how it was!
Notes
** If you like your eggs runny, saute potatoes until they are fully cooked and omit baking on 400 degrees for 5 minutes. Instead go straight to broiling and melted cheese.
Nutrition
Calories: 308kcal | Carbohydrates: 21g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 471mg | Potassium: 660mg | Fiber: 2g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 16.7mg | Calcium: 151mg | Iron: 2.1mg
