SouthWestern Egg Beaters Breakfast Dish
Featured Pinch Tips Video
- 1 pkg
- jimmy dean sage sausage crumbled
- 6 medium
- russet potatoes cubed
- 1 large
- onion diced
- 1/.2 c
- diced red, green and yellow or orange peppers
- 1/2 qt
- better-n=eggs southwestern style eggs
- tomatoes, cut up drained-jalapeno for those who like it hot
- sprinkle plate servings with shredded cheddar cheese before serving
Note: if using jalapeno peppers, I would keep seperate until ready to add veggies to pan. You could also buy the onions and peppers already cut up in your freezer area of your stores to save even more of your time.
Add cubed potatoes and start on high heat until they start browning nicely. Turn heat to low and cover. Cook until ready to add veggies. Remove cover and leave heat on low. You want to keep them warm only while adding other veggies.
While veggies are cooking on low heat take a small fry pan and spray with pan spray and cook sausage. Crumble as it cooks.
When no longer pink anywhere, remove from heat and add all (yes even the grease) to potatoes and veggies. mix well.
Using same pan as sausage, Re-spray pan and pour Better-n-Eggs into pan and scramble until all are done. Add this to Potato pan. Mixing gently so you don't mash the potatoes. If using tomatoes, now would be the time to add them.
Continue to heat until all is heated through and veggies are all cooked and tender.
NOTE: i ADD SHREDDED CHEDDAR CHEESE ON TOP JUST BEFORE SERVING.