There are a lot of foods that I refused to eat growing up that I absolutely love now. I could make an entire blog post about all of the foods I *hated* and now enjoy but I will save that for another day. However, one of those things that I didn’t like to eat was breakfast foods. Mainly eggs. And sausage. And bacon. (Well I still don’t eat bacon).

But in recent years, I have come to love breakfast casseroles and skillets (including eggs). I think because I started making them myself (first for Miguel) and I could control exactly what went in them and I could “hide” the taste of eggs with ingredients that I did like. Now I make breakfast for dinner probably twice a month. I love it and so does Miguel. This recipe I’m going to share is a super easy skillet scramble that can be made all in one pot. Enjoy for breakfast OR dinner!

One Pot Sausage and Hashbrown Breakfast Skillet

What you need

One pound of ground sausage – I used Jimmy Dean Italian Sausage
One green bell pepper – dice
Minced onion and garlic for you seasonings
Black pepper
4-6 eggs (I only used 4 because that’s all I had but I would’ve put up to 6 in it)
About 2 Tbsp of milk (two splashes)
16oz of Frozen Shredded Hashbrowns
One Cup Shredded Cheese (pepper jack or cheddar work great!)

What to do

Brown sausage in large skillet. While browning, add in green pepper and onion and garlic. When sausage is almost done, I crack the eggs and add one by one. They will stick so move quickly to get them stirred. This is also a great time to add a splash of milk. Once you have stirred up your eggs to “scramble” them, add hash browns and stir until combined. Cook over medium until hash browns done (about 10 minutes). I add another splash of milk here too. Add in your cheese and stir until melted. Serve!

This whips up in minutes and is so yummy! Perfect for mornings or after work.

Don’t forget you can pin this image below to Pinterest for later!

 

See all of my one pot meals here.

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