Email to Buny      

Breakfast: Christy's Skillet Breakfast *

Source of Recipe

Christy


Recipe Introduction

Now no one said this was gonna be healthy.....

List of Ingredients

4 cups raw cubed potatoes
1 pound bulk sausage OR cubed ham
1/2 cup onion, small dice
1/2 green bell pepper, diced (optional)
1 cup cubed cheddar cheese
1 cup cubed Monterey jack cheese
1 recipe sawmill gravy or sausage gravy (see below)
salt and pepper to taste
4 eggs, beaten with 3 tbl. milk


Recipe

In large skillet, cook sausage over medium heat until browned. Remove to plate and reserve sausage drippings in the pan. Pour in the potatoes and onions, and saute until thoroughly cooked, adding in more butter or oil if needed; onions should be translucent and potatoes softened. Stir in bell pepper halfway through cooking to soften. Push mixture to outsides of pan, leaving opening in center; pour in beaten eggs and scramble quickly. Turn heat to low, and stir mixture together; stir in cooked meat along with the cubed cheese and let cheese melt slightly. Good served with sawmill gravy.


Sawmill Gravy (from Alton Brown, Good Eats, food tv network)

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits. Yield: 2 1/2 cups gravy