Turkey Sausage And Potato Breakfast Skillet

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

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

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Ingredients

• 1/2 lb turkey breakfast sausage
• 3/4 lb russet potatoes
• 1 1/2 tbsp olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 3 large eggs
• 2 oz shredded sharp cheddar
• 2 scallions
• 2 tsp, 1 tsp, 1 tsp, 1 tsp smoked paprika, garlic powder, salt, black pepper

Method (tap to check — screen stays awake)

1. Dice the potatoes into half-inch cubes, cover with water, and parboil 6 minutes, until a knife enters with slight drag; drain and steam dry.
2. Brown the sausage in 1 tablespoon oil over medium-high, breaking it up, 6 minutes, until crumbled and browned at the edges; move to a plate.
3. Add the remaining oil and the potatoes to the same skillet in one layer and leave them undisturbed 5 minutes, until the down sides are crusty and release on their own.
4. Toss in the onion and pepper and cook 6 minutes more, until the potatoes are brown all over and the onion is soft.
5. Season with the paprika, garlic powder, salt, and pepper, then fold the sausage back in.
6. Make six wells, crack an egg into each, cover, and cook over medium-low 5 minutes, until the whites are fully set and the yolks are still soft.
7. Scatter the cheddar over, cover 1 more minute to melt, and finish with scallions.

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

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