Wakey Wakey
Wake up to the ultimate breakfast comfort food with "Wakey Wakey," a hearty breakfast skillet that combines crispy, golden-brown russet potatoes, savory sausage slices, sautéed vegetables, and perfectly cooked eggs in one delightful dish. Topped with melted cheddar cheese and a sprinkle of fresh parsley, this recipe brings together bold flavors and vibrant textures to start your day right. Ready in just 40 minutes, it's a versatile one-pan meal that's ideal for busy mornings or indulgent weekend brunches. Customize it with a dash of hot sauce for a kick, and pair it with your favorite toast or fresh fruit for a complete breakfast experience. With ingredients like diced bell peppers, onions, and runny egg yolks, this satisfying skillet is sure to become your go-to "breakfast for champions."
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Recipe Information
Ingredients
- 3 pieces small russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small onion, diced
- 1 medium bell pepper, diced
- 2 links sausages, sliced into rounds
- 4 pieces eggs
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped parsley (optional)
- 1 dash hot sauce (optional)
Instructions
Peel the russet potatoes and dice them into small cubes (about 1/2 inch).
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Once hot, add the diced potatoes, salt, and black pepper.
Cook the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
Add the sliced sausages to the skillet and cook for 4-5 minutes until they are browned and heated through.
Return the crispy potatoes to the skillet, stirring to combine with the vegetables and sausage.
Using a spoon, make four small wells in the mixture and crack one egg into each well.
Reduce the heat to low, cover the skillet with a lid, and cook for 5-6 minutes or until the egg whites are set but the yolks are still slightly runny.
Sprinkle the shredded cheddar cheese evenly over the skillet and cook for another minute until the cheese has melted.
Remove the skillet from heat and garnish with chopped parsley and a dash of hot sauce, if desired.
Serve immediately and enjoy your Wakey Wakey Breakfast Skillet!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 733 mg | 16% | |
*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.
