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!
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
2cupsfrozen hash brownsthawed
3tbsp.salted butterdivided use
1/2tsp.Salt and pepperto taste
1/8tsp.dried thymedivided use
1/8tsp.dried rosemarydivided use
1/8tsp.dried parsleydivided use
1/8tsp.Italian seasoningdivided use
1/3cupMonterey Jack cheeseshredded
1/3cupsharp Cheddar cheeseshredded
1/3cupfresh mushroomssliced
2tbsp.red bell pepperdiced
2tbsp.orange bell pepperdiced
2tbsp.tomatoesdiced
1/2cupbroccoli florets
2tbsp.oniondiced
1/3cuphamdiced, cooked
1/3cupmild pork sausagecooked
1/3cupbacondiced, cooked
2largeeggs
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.