Pork Sausage And Pepper Jack Egg Skillet

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

American · 25 min · Pork · gluten-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb bulk pork breakfast sausage
• 6 eggs
• 3 oz, shredded pepper jack cheese
• 1, diced bell peppers
• 1, diced yellow onion
• 1 1/2 tbsp unsalted butter
• 2, sliced scallions
• 1/4 cup sour cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika

Method (tap to check — screen stays awake)

1. Brown the sausage in a large skillet over medium-high, breaking it into rough pieces, for 7 minutes until the edges are crisp and no pink remains. Leave the fat in the pan.
2. Add the peppers and onion and cook 4 minutes, stirring, until the peppers soften at the edges but still have bite.
3. Whisk the eggs with the salt, pepper and smoked paprika, then lower the heat to medium-low, add the butter and pour the eggs over the sausage.
4. Let the eggs set undisturbed for 30 seconds, then push them gently around the pan with a spatula for 3 to 4 minutes, until they are just barely set and still glossy.
5. Scatter the pepper jack over the top, cover for 1 minute to melt it, then finish with the scallions and a spoonful of sour cream.

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

← Browse the cookbook