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–+ servings

Farmer's Breakfast

Holly
Eggs are fast food at our house! This is our go-to Breakfast for Dinner!
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Breakfast for Dinner, Brunch
Cuisine American, Farm-to-Table, Real Food
Servings 6
Calories 548 kcal

Equipment

  • Good knife
  • Cutting Board
  • Cheese Grater
  • Skillet
  • Spatula/Pancake Turner

Ingredients
  

  • 10 eggs
  • 1 tsp salt divided use
  • 1 cup onion, diced (1 medium onion is about 1 cup diced onion)
  • 1 cup bell pepper, diced (1 large bell pepper is about 1 cup diced)
  • 1 pound breakfast sausage can substitute cooked, diced ham, bacon, or chorizo crumbles
  • 2-3 cooked potatoes smashed or diced
  • 8 oz. shredded cheddar cheese

Instructions
 

  • In a medium bowl, beat eggs, adding 1/4 teaspoon salt to season.
  • Preheat skillet over medium-high heat.
  • Place breakfast sausage in skillet and break up with a wooden pancake turner.
  • Add diced onions and bell peppers to sausage while cooking. Sauté until onions are clear and sausage is fully cooked.
  • Add cooked, smashed potatoes to the skillet and another 1/4 teaspoon of salt. Allow to brown for a few minutes before stirring.
  • Pour egg mixture over meat & potatoes in skillet. Allow eggs to cook for a moment before stirring. Stir and scrape the bottom of the skillet so all eggs come up.
  • Let eggs cook for another minute before stirring and scraping the bottom of the skillet again. Repeat until eggs are cooked through. Turn off heat when eggs are slightly moist.
  • Top with cheese. Place a lid over top and allow cheese to melt.
  • Serve with toast or as a breakfast burrito in tortillas with salsa.

Nutrition

Calories: 548kcalCarbohydrates: 15gProtein: 31gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 365mgSodium: 1225mgPotassium: 639mgFiber: 2gSugar: 3gVitamin A: 925IUVitamin C: 34mgCalcium: 331mgIron: 3mg