This "Cheesy Breakfast Scramble" is one of the easiest complete breakfasts you can make, because it cooks all in one skillet. I even took a shortcut and used refrigerated hash browns. You can add some buttered toast or even better biscuits and gravy and voila...you have a great and filling meal. I call this a 'breakfast scramble', but it would be good any meal of the day. Here is what you will need:
1 lb. breakfast sausage
1 medium sweet onion or about 1/2 cup, diced
1/2 green or red bell pepper, diced
1 (20 oz.) bag of refrigerated hash browns (could use frozen ones that are thawed)
6 large eggs
1/2 tsp. Creole seasoning ( I used Zatarains)
1/4 tsp. black pepper
dash of hot sauce (optional)
2 cups cheddar cheese, divided
Crumble and brown the breakfast sausage in a deep skillet, with a lid. Add the onion and bell pepper and cook with the sausage. When the sausage is just browning, add the potatoes. Toss to get the potatoes coated with the drippings. Cover and cook for about 10 - 15 minutes.
I used these that have a little steakhouse seasoning on them. You can used the cubed or the shredded, which cook a little faster.
Uncover and turn the potatoes! Cook until they start to get a little brown. Whisk the eggs together in a bowl and pour over all. Turn the heat down to medium low and lightly toss. Sprinkle in the Creole seasoning, black pepper and dash of hot sauce! Toss just until the eggs are set. Don't over cook them. Add 1 cup of the cheese and toss again. Sprinkle the top with the other cup of cheese. Cover just for a few minutes to melt the cheese. You can cut the heat off at this point so the eggs aren't over cooked.
Plate each serving! I garnished with a little cilantro!
I also added some diced tomato! Some sour cream and salsa would also be good!