Eggs and Sausage Skillet

Wake up to inventive breakfast dishes using familiar foods in new ways. Here, eggs, sausage, potatoes and more combine in just one dish — your skillet.


6 servings


1 (12 ounce) package bulk reduced-fat pork sausage
4 ounces fresh mushrooms, sliced (1 1/2 cups)
3 cups frozen potatoes O'Brien (from 1-pound 12-ounce bag), thawed
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs
1 cup shredded Swiss cheese (4 ounce)
1 large tomato, chopped (1 cup)


In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink.

Stir mushrooms, potatoes, salt and pepper into sausage. Cook over medium heat about 8 minutes, stirring frequently, until potatoes begin to brown. Reduce heat to low.

Using back of spoon, make 6 indentations in potato mixture. Break 1 egg into each indentation. Cover and cook 8 to 10 minutes or until egg whites are set and yolks are beginning to thicken.

Sprinkle with cheese and tomato. Cover and cook 3 to 4 minutes or until cheese is melted.

Estimated Time

Preparation/Total Time: 35 minutes

Additional Information

Reduced-fat sausage is less fatty, eliminating the need to drain the fat.

To capture the British tradition of this dish, serve it with toast and baked beans.

Nutritional Information

Amount per serving: Calories 310 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 240 mg; Sodium 670 mg; Total Carbohydrate 21 g (Dietary Fiber 3 g, Sugars 3 g), Protein 19 g; Exchanges: 1 Starch; 1 Vegetable; 2 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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