Breakfast Skillet

Breakfast potatoes, onions, peppers, mushrooms and sausage, topped with an egg! 

~ Gluten and Dairy Free ~

4 Portions

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Ingredients:

8 maple gluten-free breakfast sausages (optional)

3 medium potatoes

2 tbsp olive oil

Dash Himalayan salt and pepper

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1 tbsp vegan butter and another tbsp olive oil

1 onion, chopped

1 clove of garlic, minced

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1/2 red pepper, chopped

1 1/2 cups mushrooms, chopped

1/2 tsp dried ground thyme

4 eggs

1/2 cup grated vegan cheese (optional)

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1. Pre-heat oven to 400 degrees or use a large frying pan. Cook breakfast sausage fully then cut into pieces.

2. Wash and cube potatoes.  Put 2 tbsp olive oil on a parchment-lined baking sheet. Put potatoes on and sprinkle with salt and pepper. Put them in the oven and cook at the same time as the sausage. The potatoes will take 20-30 minutes to soften. Keep stirring.

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3. In a large cast-iron pan add a tbsp of vegan butter and a tbsp of olive oil. Add onions and garlic. Saute on low for 5 minutes. Then add in peppers, mushroom and thyme. Let cook another 5 minutes. Then stir in cooked potatoes and sausage. Expose the skillet in four sections and carefully crack the eggs in those spots. Cover and let cook on low heat.  

Or you can fry the eggs separately and place them on the top of the skillet after they are cooked. Then sprinkle with vegan cheese.

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Serve warm! 

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