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


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

★★★★★ 2 votes
8 to 12
20 Min
30 Min
Stove Top


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


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