Hearty Breakfast Skillet
Created by ssej1078 on January 16, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 45m
- Recipe #16777
Ingredients
- 8 ounces bulk pork sausage (1/2 pound)
- 2 cups shredded hash brown potatoes (frozen)
- 1 can (10 ounce) Rotel diced tomatoes (and Green Chilies, drained)
- 1/2 pound Velveeta (pasteurized prepared cheese product, cut up, 8 ounces)
- 6 large eggs
How to Make
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Step 1: PREHEAT oven to 375°F.
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Step 2: Rown sausage on medium heat in large oven-proof skillet sprayed with cooking spray; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Top with VELVEETA.
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Step 3: BEAT eggs and 2 Tbsp. water with wire whisk in medium bowl until well blended. Pour evenly over ingredients in skillet.
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Step 4: BAKE 20 to 25 minutes or until egg mixture is set in center and VELVEETA is melted. Remove from oven. Let stand 5 minutes before cutting into 6 wedges with a plastic spatula to serve.
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Step 5: Use Your Stove: Prepare as directed, but do not preheat oven or place skillet in oven to bake. Instead, cover the skillet and continue to cook on stovetop on medium-low heat for 10 to 15 minutes or until egg mixture is set in center and VELVEETA is melted. Uncover; let stand 5 minutes before cutting to serve as directed.
Nutritional Facts
- Serving Size: 1 (371.9 g)
- Calories 560.6
- Total Fat - 34 g
- Saturated Fat - 15.3 g
- Cholesterol - 404.3 mg
- Sodium - 1477 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 2.3 g
- Sugars - 6.7 g
- Protein - 35.2 g
- Calcium - 343.5 mg
- Iron - 3.7 mg
- Vitamin C - 19 mg
- Thiamin - 0.4 mg