Breakfast in a Skillet | Printable recipe
The best of breakfast comes together here in a big cast-iron skillet.
It’s lovely enough to take straight from the oven to the table,
even for company. Starting out the day this way sets a pretty
high standard for lunch and supper.
Preheating the skillet helps the biscuit crumbs stay crisp.
1 lb. ground pork sausage
1 cup diced onion
2 garlic cloves, minced
2 cups crumbled Cat-head Biscuits
or other homemade biscuits
6 oz. extra-sharp Cheddar cheese, freshly grated (11⁄2 cups)
1 cup grape tomatoes, quartered
1⁄8 tsp. freshly ground pepper
6 large eggs
Preheat oven to 350°.
Heat a 10-inch cast-iron skillet in oven 5 minutes.
Meanwhile, cook sausage, onion, and garlic in a large, lightly
greased skillet over medium heat, stirring frequently, 10 minutes
or until sausage is browned and onion is tender.
Transfer to a large bowl.
Add biscuit crumbles and next 3 ingredients.
Stir until blended. Transfer to hot cast-iron skillet.
Make 6 indentations in sausage mixture using back of a spoon.
Break 1 egg into each indentation.
Bake at 350° for 23 to 25 minutes or just until eggs are set.
Makes: 6 servings
Hands-on Time: 20 min.
Total Time: 45 min., not including Cat-head Biscuits