Chicken Sausage And Sweet Pepper Egg Skillet

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · gluten-free, high-protein

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Ingredients

• 7 oz cooked chicken sausage links, sliced
• 4 large eggs
• 2 red and yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 1/2 lb russet potatoes, cut in 1/2-inch dice
• 1 1/4 tbsp olive oil
• 1/2 cup sharp cheddar, shredded
• 3/4 tbsp butter
• 2 scallions, sliced
• 1 tsp each Italian seasoning and black pepper

Method (tap to check — screen stays awake)

1. Microwave the diced potatoes covered for 6 minutes until just tender, then pat them dry.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high and brown the potatoes in one layer, 5 minutes, without stirring.
3. Add the sausage slices and sear 3 minutes until the cut faces are browned and the fat renders.
4. Stir in the peppers, onion, and seasonings and cook 4 minutes until the peppers are limp and edged with color.
5. Melt the butter into the pan, pour in the beaten eggs, and stir gently over medium-low until they are two-thirds set but still glossy.
6. Scatter the cheddar, slide the skillet under a hot broiler for 2 minutes until the top puffs and the cheese browns in spots.
7. Finish with scallions and cut into wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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