Full House
Get ready to start your morning right with the "Full House," the ultimate hearty one-skillet breakfast recipe that's brimming with flavor. This colorful dish combines crispy golden-brown russet potatoes, sautéed bell peppers, onions, and savory breakfast sausage, all topped with perfectly cooked eggs and a blanket of melted cheddar cheese. Enhanced with a touch of smoked paprika and garlic powder for added depth, this breakfast masterpiece is both satisfying and easy to make in just under an hour. Perfect for feeding a crowd, the "Full House" is garnished with fresh parsley for a pop of brightness and can be served with a dash of hot sauce for an extra kick. Ideal for breakfast or brunch, this all-in-one skillet dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 2 medium Bell peppers (red and green)
- 1 large Yellow onion
- 6 pieces Breakfast sausage links
- 6 large Eggs
- 1 cup Cheddar cheese
- 2 tablespoons Chopped fresh parsley (optional)
- to taste Hot sauce (optional)
Instructions
Peel and dice the potatoes into small 1/2-inch cubes. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, sprinkle with salt, black pepper, garlic powder, and smoked paprika, and cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Dice the bell peppers and onion into small pieces, then add them to the skillet. Sauté for 5-6 minutes or until softened.
Slice the breakfast sausage links into bite-sized pieces. Add them to the skillet with the vegetables and cook for another 5-7 minutes, until the sausages are browned and cooked through.
Return the cooked potatoes to the skillet and mix everything together. Reduce the heat to low to keep the mixture warm.
Crack the eggs directly into the skillet over the potato and sausage mixture, spacing them evenly. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover again for 1-2 minutes, allowing the cheese to melt.
Remove from heat and garnish with freshly chopped parsley, if desired. Serve immediately straight from the skillet with hot sauce on the side, if preferred.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1384 mg | 29% | |
*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.
