Description
This is an incredible sausage sweet potato breakfast skillet that is so loaded with flavor. It’s perfect to whip up for breakfast or Sunday brunch!
Ingredients
- Olive Oil, As Needed
- ¾ pounds Ground Breakfast Sausage
- 2 whole Medium Sweet Potatoes, Diced Small
- ½ An Onion, Finely Diced
- ½ teaspoons Lawry’s Seasoned Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Crushed Red Pepper
- ½ teaspoons Cinnamon
- 1 dash Worcestershire Sauce
- ½ cups Extra Sharp Shredded Cheddar Cheese
- 4 whole Eggs
- Coarsely Chopped Fresh Parsley, As Needed For Garnish
Preparation
Get out a large cast iron skillet and heat a big dash of olive oil in it over medium high heat. Brown the sausage in it as you break it up. Add the sweet potato and onion and toss it with the sausage. Season everything with the salt, garlic powder, crushed red pepper and cinnamon and stir it all well. Then let everything sit undisturbed for 5 minutes so that it develops a crust. Stir everything again well and add the Worcestershire sauce. Let the mixture sit undisturbed again for another 5 minutes to let the potatoes cook through thoroughly and develop even more of a crust.
Stir in the cheddar at this point and let it melt right in. Then make 4 little pockets in the mixture and drizzle a little olive oil in each one so that the eggs don’t stick. Gently pour an egg into each pocket. Cover the pan and let the eggs set for about 2 minutes. Garnish it all with a big sprinkle of fresh parsley and serve immediately! Enjoy!
