Meat and Eggs Breakfast Skillet

Instructions

1. Step 1

   Prepare the potatoes, onion, bell pepper, cheddar, and parsley as specified in the ingredient list.

   Cookware: cutting board, knife

2. Step 2

   Place the skillet over medium heat. Add the breakfast sausage and cook, breaking it into bite-size pieces, until browned and the center reaches 71°C; transfer it to the plate.

   Timer: 8 min (fixed)

   Ingredients used: 340.0 gr Sausage

   Cookware: plate, skillet, spatula

3. Step 3

   Add the olive oil and potatoes to the skillet. Season with ⅝ tsp (4 gr) salt and 1 gr black pepper, cover, and cook over medium heat, stirring once halfway through.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Olive Oil, 600.0 gr Potato, 4.0 gr Salt

   Cookware: lid, skillet, spatula

4. Step 4

   Remove the lid and add the onion and bell pepper. Cook over medium heat, stirring occasionally, until the potatoes are tender and the vegetables begin to brown.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 150.0 gr Onion

   Cookware: skillet, spatula

5. Step 5

   Return the cooked sausage to the skillet, add the paprika, and stir until evenly combined and hot.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Paprika

   Cookware: skillet, spatula

6. Step 6

   Make six wells in the skillet mixture and crack one egg into each. Season the eggs with ⅜ tsp (2 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 6.0 piece Egg, 2.0 gr Salt

   Cookware: skillet, spatula

7. Step 7

   Scatter the cheddar around the eggs. Cover and cook over low heat until the cheese melts and the egg whites are set.

   Timer: 6 min (fixed)

   Ingredients used: 85.0 gr Cheddar Cheese

   Cookware: lid, skillet

8. Step 8

   Remove the skillet from the heat, sprinkle with parsley, and serve promptly.

   Ingredients used: 8.0 gr Parsley

   Cookware: skillet