EGGS PORK COWBOY BREAKFAST SKILLET Posted on January 12, 2012 Last Saturday was a busy day. After breakfast we knew we’d have no real time to eat again until that night. So we threw together the biggest, most protein and fat packed meal we could possibly conceive. It was enough food to keep a cowboy full for hours…believe me, I feed one. It’s the usual suspects here: eggs, sweet potatoes, sausage, cilantro and avocado. I was inspired by our Baked Bibimbap to make a baked version of Huevoes Rancheros. Runny yolks oozing alongside crispy, sweet potatoes and salty sausage. I’m sorry if you’re bored by my constant use of these ingredients, but I obviously am not bored (and I’m not sorry either :p). They can do no wrong in my book. Ingredients 1 lb breakfast sausage 2 medium sweet potatoes, diced 5 eggs 1 avocado, diced handful cilantro hot sauce raw cheese, optional s & p Method Preheat your oven to 400ºF. In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat. Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible. Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through. Add the sausage back into the pan. MEGAN AND BRANDON KEATLEY Owners of Base 10 CrossFit in Columbia, SC and Makers of Food Worth Eating. Broccoli, Cheddar, Rice Meatballs October 20, 2015 Things I Would Buy For Other People, But Secretly Want For Myself: Holiday Edition December 8, 2014 Seared Fish, Garlic Roasted Leeks & Potatoes with Celery & Olive Salad November 25, 2014 One Year Later August 27, 2014 ABOUT US OUR BOOK LATEST AND GREATEST HOME ABOUT RECIPE INDEX BLOG OUR BOOK
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Transcript
E G G S P O R K
COWBOY BREAKFAST SKILLET
Posted on January 12, 2012
Last Saturday was a busy day. After breakfast we knew we’d have no real time to eat again until that night. So we
threw together the biggest, most protein and fat packed meal we could possibly conceive. It was enough food to
keep a cowboy full for hours…believe me, I feed one. It’s the usual suspects here: eggs, sweet potatoes, sausage,
cilantro and avocado. I was inspired by our Baked Bibimbap to make a baked version of Huevoes Rancheros.
Runny yolks oozing alongside crispy, sweet potatoes and salty sausage. I’m sorry if you’re bored by my constant
use of these ingredients, but I obviously am not bored (and I’m not sorry either :p). They can do no wrong in my
book.
Ingredients1 lb breakfast sausage
2 medium sweet potatoes, diced
5 eggs
1 avocado, diced
handful cilantro
hot sauce
raw cheese, optional
s & p
Method
Preheat your oven to 400ºF.
In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.
Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes.
Try to reserve as much of the grease as possible.
Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.
Add the sausage back into the pan.
MEGAN AND BRANDON KEATLEY
Owners of Base 10 CrossFit in Columbia, SC and
Makers of Food Worth Eating.
Broccoli, Cheddar, RiceMeatballs
October 20, 2015
Things I Would Buy ForOther People, But SecretlyWant For Myself: HolidayEdition