Prep 10 mins
Cook 50 mins
This is definitely a hearty breakfast that is relatively quick to put together. It makes a great little brunch dish, served with a salad, some spiced juice, and a variety of fresh fruit.
- 453.59 g bulk breakfast sausage
- 78.07 ml chopped onion
- 473.18 ml sliced peeled russet potatoes, 1/4-inch slices (about 1 lb.)
- 0.59 ml fresh ground pepper
- 118.29 ml diced swiss cheese (about 2 oz.)
- 5 large eggs
- 118.29 ml milk
- Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
- Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
- Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
- Cut into wedges and serve.
This made a wonderful brekky for supper. I do that quite often and this fit the bill nicely. A very filling and satisying supper for DH and DS. I did mine in a cast-iron skillet that browned things up nicely. My potatoes took 1/2 hour to fry up, but other than that, the directions were easy to follow and spot on. Made for HolidayTag.
Lovely breakfast. I used hot sausage (I think regular would have been better) and served salsa and sour cream on the side. I cut the recipe in half and still had lots left over for tomorrow breakfast. Made for 123 tag. Thanks for sharing, Jackie.
We made this for breakfast this morning and it was a hit with all! I love using Swiss cheese in anything. This was a great filling breakfast. Thanks for sharing. Made for Newest Zaar Tag.