Read...
INGREDIENTS
- 1 tbsp. olive oil
- 2 cups frozen southern-style hash brown potatoes
- 8 oz. Italian sausage, cooked, sliced OR 6 fully-cooked breakfast sausage links (5 oz.)
- 1 cup sliced mushrooms, OPTIONAL
- 1 cup frozen tri-color pepper mixture
- 4 EGGS
- 1/4 cupt milk OR water
- 1/4 tsp.salt
- 1/4 tsp. dried oregano leaves
- 1/2 cup shredded Italian cheese blend (2 oz.)
INSTRUCTIONS
- warmness oil in massive nonstick skillet over medium-excessive warmness till hot. add potatoes; prepare dinner, protected, stirring on occasion, until golden, 6 to eight mins. upload sausage, mushrooms, if desired, and peppers; prepare dinner, uncovered, stirring on occasion, until greens are soft, approximately four mins.
- in the meantime BEAT eggs, milk, salt and oregano in medium bowl until mixed.
- reduce heat to medium. POUR eggs over mixture in skillet. As eggs start to set, lightly PULL the eggs throughout the pan with an inverted turner. retain cooking until eggs are thickened and no seen liquid egg stays. Do not stir continuously.
- SPRINKLE with cheese. take away from heat; cover pan. allow STAND till cheese is melted, 2 to three mins.
NOTE
A hearty breakfast skillet with sausage and egg is filling sufficient for breakfast, lunch, or dinner.
avoid forged iron. Eggs scrambled in a solid iron skillet can turn a greenish coloration. This harmless however unappealing coloration change is the result of a chemical response between iron inside the pan and sulfur in egg whites.
Don’t overcook. the warmth retained within the pan will keep to cook and company up the eggs after pan is removed from warmth.
How long to beat? It’s a depend of choice. light beating produces extra dense scrambled eggs. full of life beating aerates the eggs, resulting in lighter fluffier curds.
