Delaware Farmers Breakfast
Start your day the hearty way with a Delaware Farmers Breakfast—an irresistible one-skillet wonder that’s perfect for satisfying morning appetites. This rustic dish features golden, crispy Yukon Gold potatoes combined with savory breakfast sausage, caramelized onions, and vibrant bell peppers, all crowned with fluffy scrambled eggs and gooey sharp cheddar cheese. A sprinkle of fresh parsley adds a bright, herbaceous finish to this comforting breakfast classic. Ready in just 40 minutes, this recipe is a time-saving hero for busy mornings and a crowd-pleaser for weekend brunches. Serve it on its own, or pair it with toast or fresh fruit for a complete farm-to-table experience! Keywords: Delaware Farmers Breakfast, hearty breakfast skillet, one-skillet breakfast recipe, rustic brunch ideas.
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Recipe Information
Ingredients
- 6 large eggs
- 3 medium yukon gold potatoes
- 0.5 pound breakfast sausage
- 1 large bell peppers
- 1 medium yellow onion
- 1 cup (shredded) sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Wash and scrub the potatoes. Dice them into small, bite-sized cubes (approximately 1/2-inch).
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced potatoes and season with a pinch of salt and pepper. Cook for 8-10 minutes, stirring frequently, until they are golden and tender. Remove from the skillet and set aside.
While the potatoes are cooking, dice the bell pepper and onion into small pieces. Set aside.
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Add the diced onions and bell peppers, cooking for 5-7 minutes until softened and lightly caramelized.
Add the breakfast sausage to the skillet. Break it up into small pieces using a wooden spoon and cook until browned and thoroughly cooked (approximately 5-7 minutes).
Once the sausage is cooked, add the potatoes back into the skillet and mix everything together. Season with additional salt and pepper, if needed.
In a separate bowl, whisk the eggs with a pinch of salt until fully combined. Pour the eggs evenly over the potato-sausage mixture in the skillet. Reduce the heat to low and allow the eggs to cook undisturbed for 3-4 minutes or until they begin to set.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for another 2-3 minutes, or until the cheese is melted and the eggs are completely set.
Remove the skillet from heat. Garnish with fresh parsley before serving.
Serve hot, either on its own or with a side of toast or fresh fruit. Enjoy your Delaware Farmers Breakfast!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1438 mg | 479% | |
| Sodium | 5616 mg | 244% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.5 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1187 mg | 91% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
