Loaded Porky Pig Breakfast Skillet
Loaded Porky Pig Breakfast Skillet is out-of-this-world good! It's loaded with hash browns, Monterey Jack & Cheddar cheeses, ham, bacon and sausage, along with several kinds of veggies and eggs. It's a hearty, satisfying breakfast that's not for the faint of heart! This fantastic entree is so mouthwatering and irresistible you'll want to start making it every weekend for breakfast. Pre-cooking the veggies and meats stream-lines the process so it's even quicker to whip up. This gluten free recipe will knock your socks off!
Equipment
- 1 large non-stick skillet
- 1 large non-stick skillet or griddle
- 1 small cast iron serving skillet or other ovenproof skillet or glass baking dish to serve in
- 1 sharp knife to cut cooked meat or vegetables
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups frozen hash browns thawed
- 3 tbsp. salted butter divided use
- 1/2 tsp. Salt and pepper to taste
- 1/8 tsp. dried thyme divided use
- 1/8 tsp. dried rosemary divided use
- 1/8 tsp. dried parsley divided use
- 1/8 tsp. Italian seasoning divided use
- 1/3 cup Monterey Jack cheese shredded
- 1/3 cup sharp Cheddar cheese shredded
- 1/3 cup fresh mushrooms sliced
- 2 tbsp. red bell pepper diced
- 2 tbsp. orange bell pepper diced
- 2 tbsp. tomatoes diced
- 1/2 cup broccoli florets
- 2 tbsp. onion diced
- 1/3 cup ham diced, cooked
- 1/3 cup mild pork sausage cooked
- 1/3 cup bacon diced, cooked
- 2 large eggs
Instructions
- In a skillet melt one tablespoon butter.
- Add onion and bell peppers and cook about two to three minutes.
- Add mushrooms, tomatoes and broccoli.
- Saute veggies about 5-7 minutes longer until tender.
- Set aside.
- Melt 1 ½ tbsp. butter in small 8-inch skillet.
- Sauté hash browns in butter.
- Season hash browns with salt, pepper, thyme, parsley, rosemary and Italian seasoning.
- Cook until bottom is well browned.
- Turn hash browns over and cook remaining side.
- Transfer hash browns to an ovenproof 8-inch skillet or 8-inch glass baking dish.
- Top with Monterey Jack and Cheddar cheeses.
- Spread sautéed veggies over top.
- Then spread with cooked ham, bacon and sausage.
- Place skillet in a pre-heated 350° oven for about 10 minutes until everything is hot.
- (Or if using glass dish, place in microwave for about 1-2 minutes until cheese melts and everything is hot).
- Meanwhile, in a separate non-stick skillet, fry two eggs (sunny-side up) in remaining ½ tablespoon of butter until cooked.
- Season with salt, pepper, parsley, thyme, rosemary and Italian seasoning.
- Cook until egg whites are completely cooked through.
- Remove skillet from oven or glass dish from microwave.
- Slide eggs, sunny-side up over top of skillet or baking dish.
- Serve immediately.
Notes
NOTE: It is easier using non-stick skillets with this recipe.
NOTE: This recipe goes a lot faster if you pre-cook the meats and the veggies.
NOTE: Be warned, this recipe calls for the meats to be pre-cooked. Please plan your time accordingly.
NOTE: This is enough for one very big appetite. You may find this is enough for two portions rather than merely one.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 1833kcalCarbohydrates: 90gProtein: 75gFat: 132gSaturated Fat: 61gPolyunsaturated Fat: 14gMonounsaturated Fat: 46gTrans Fat: 2gCholesterol: 674mgSodium: 3568mgPotassium: 2386mgFiber: 10gSugar: 7gVitamin A: 4636IUVitamin C: 158mgCalcium: 749mgIron: 10mg
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