Paleo Heavenly American Breakfast Skillet

Allergens

Eggs, Dairy (from sausage)

Ingredients

• 1 lb ground pork sausage
• 4 cups diced russet potatoes
• 2 cups chopped bell peppers (red, green, and yellow)
• 6 large eggs
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil

Instructions

1. Heat a large skillet over medium heat. Add the olive oil, then add the ground sausage and break it apart with a wooden spoon. Cook for about 7 8 minutes until browned, stirring to crumble the sausage. Drain excess fat and set aside. In the same skillet, add the diced potatoes and cook them undisturbed for about 4 5 minutes or until they start to brown and stick slightly. Use a spatula to flip and break apart any large clumps of potatoes. Cook for another 3 4 minutes until golden brown. Add the chopped bell peppers to the skillet with the potatoes and cook for an additional 2 3 minutes, stirring occasionally until they are tender but still crisp. Stir in the cooked sausage, breaking it up further if needed. Sprinkle salt, black pepper, smoked paprika, garlic powder, and onion powder evenly over the mixture. Cook for another minute to let the flavors meld. In a separate bowl, whisk the eggs and then pour them over the skillet. Use a spatula to gently stir the eggs into the skillet contents, allowing them to cook through but not overcook. Remove from heat when the eggs are just set and sprinkle with fresh parsley. Serve immediately.

Chef’s Insight

The key to this recipe is balancing flavors and textures, from the crispy potatoes and tender sausage to the fluffy eggs and fresh parsley. A well-seasoned skillet is crucial for achieving the perfect browning on the potatoes and sausage.

Notes

Feel free to add additional vegetables like onions or mushrooms for more variety and nutrition.