Bunyan's Diabetic Everything But The Kitchen Sink  Brunch Skillet Recipe

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Bunyan's Diabetic Everything But the Kitchen Sink Brunch Skillet

Paul Bushay

By
@chefbunyan

OK, it has a long name but it's good! And I guarantee ya it will fill you up!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8 to 12
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 lb
bulk pork sausage
9 small
red potatoes, unpeeled & quartered
1 large
onion, diced
9 large
eggs beaten
1 c
sliced button mushrooms
1 large
green bell pepper, diced
1 c
cheddar cheese, shredded
1 c
diced fresh tomatoes
1, 7 oz
can ortega green chilies, diced
sea salt & freshly cracked black pepper to taste

Step-By-Step

1Cook the spuds in salted boiling water until just aldente, drain & set aside for use in step 3

2In a large skillet, cook the sausage until crumbly, then drain well

3Return the sausage to the skillet, add the onion, peppers & the spuds, cook until golden brown, and the peppers are tender.

4Add the tomatoes, mushrooms, & chilies cook until heated through

5Add the sea salt & pepper to the beaten eggs, stir to combine & add to the other ingredients, cook until the eggs are thoroughly done, stir to prevent sticking

About this Recipe

Course/Dish: Eggs, Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy