American · Breakfast
Cornbread and Sausage Breakfast Skillet
A single-serving cast-iron skillet layering crumbled pork breakfast sausage with cubed cornbread, sautéed onion and bell pepper, sharp cheddar, and eggs cooked in the sausage fat until the whites set. The cornbread crisps at the edges while soaking up rendered fat for a savory, buttery finish.
$4
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
975Calories
47.5gProtein
70.8gFat
38.5gCarbs
11.1gSugar
2.4gFiber
1925mgSodium
565mgChol
26.6gSat Fat
485mgPotassium
285mgCalcium
3.2mgIron
1.8mcgVitamin B12
28mgVitamin C
protein-rich
herb-salt
cheat-day
hidden-gems
breakfast
Instructions
1
Prep
Dice onion and bell pepper, cube cornbread, grate cheddar, chop parsley. Heat cast-iron skillet over medium.
2
Brown the crumbled sausage 7 minutes, breaking it apart until no pink remains and edges brown in the rendered fat.
3
Add diced onion and bell pepper to the sausage fat, cooking medium heat 4 minutes until onion turns translucent and softens completely.
4
Melt butter on bare skillet over medium heat, add cornbread cubes and toast 3 minutes until edges turn golden brown and crisp.
5
Toss cornbread through sausage mixture, scatter cheddar, crack eggs into two wells, season with pepper and salt, cover and cook medium-low 4 minutes until egg whites set.
6
Plate
Scatter parsley over the skillet and serve straight from the pan while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork breakfast sausage, casings removed
- 7 oz200g cornbread
- 2/3 cup110g onion
- 2/3 cup100g bell pepper
- 2.8 oz80g sharp cheddar cheese
- 44 large eggs
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch salt
