I burned a huge pile of debris from Michelle’s yard on Saturday and was utterly wiped out afterwards. It isn’t June yet but Mississippi’s heat index was well into the 90’s. I woke up starving the next morning and decided to make a hearty meal for us to start the day.
I used Michelle’s 8 inch cast iron skillet. It gave us two hearty slices for breakfast plus two for eating the next day. If you have more people, double things and use a 12 inch skillet instead.
For the bulk sausage, I cut the tube in half and sliced one of the halves. I browned those sausage patties first and set them aside to serve with biscuits later in the week. I then browned the rest of the sausage.
I didn’t add salt to the recipe. The potatoes are cooked in salted water and the cheddar cheese and sausage are salty but definitely taste for seasoning.
1/2 lb bulk breakfast sausage
2 medium potatoes, diced (or 1 1/2 cup frozen hashbrowns)
1/2 small onion, sliced
1/2 medium red bell pepper, diced
5 large eggs
1/2 cup 2 % milk
1 cup cheddar cheese, grated
black pepper to taste