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in Recipes

Vegetable & Sausage Skillet

Share & Help Me Grow

If you are looking for a hearty solution to any dinner or something different to serve to a crowd for breakfast, try this Vegetable and Sausage Skillet. This recipe is so simple, starting on the stove top but finishing in the oven to allow you time to do something else.

Like a frittata. Starts on the stove top but finishes in the oven to give time to prepare a side dish (or just read a magazine). This vegetable sausage skillet is hearty and delicious!

It’s easy to serve in elegant wedges… or just grab a spoon and serve it family-style.

Not only is this recipe gluten free, but it is easily adaptable so you can make it work with whatever ingredients you have on hand.

Vegetable and Sausage Skillet

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Ingredients
  

  • 1 pound bulk sausage browned
  • 2 tablespoons butter optional
  • 1 package natural refrigerated hashbrown potatoes
  • 1 onion diced
  • 8 ounces mushrooms coarsely chopped
  • 2 cups spinach coarsely chopped
  • 1 to mato seeded and diced
  • 12 large eggs
  • 1/4 cup milk
  • 8 ounces sharp cheddar cheese grated
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • Brown sausage and set aside on paper towels to drain. Carefully wipe excess grease from skillet. (Add butter if desired.)
  • Add onions, mushrooms, and hashbrowns to the skillet and cook over medium high heat until onion softens.
  • Stir in spinach, tomato, and sausage. Salt and pepper to your desired preference. (I use about 1 teaspoon of salt and 1/2 teaspoon pepper.) Remove from heat.
  • Whisk together eggs and milk. Season as desired.
  • Pour over vegetables in skillet, allowing to mix and sink.
  • Place in oven and bake for about 45 minutes. Test the center with a knife. If the knife comes out clean, the skillet is ready.
  • Top with cheddar and tent to allow cheese to melt.
  • Serve in wedges or just scoop with a serving spoon.

Filed Under: Recipes Tagged With: Breakfast, gluten free, Gluten Free Recipes, Main Dishes, Pork, Recipes

About Tabitha

Hi! I'm Tabitha! But, I bet you expected someone named "Penny." Long story made short, Penny is the coupon binder I started in 2010 when we were totally broke... as in BANKRUPT. Now, as a mom of five, I make 6-figures a year working at home and share ways to help you move from penny to profit while you raise a family with sense on cents.

« How to Coupon ~ Day Seven (Saving Money at Drugstores)
Gluten & Dairy Free Chocolate Coconut Cake »

Comments

  1. Roma says

    August 1, 2013 at 12:10 pm

    How many ounces is the bag of hashbrowns that you use?

    Reply
    • Penny says

      August 24, 2013 at 9:02 pm

      That is a really good question. Next time I make it, I will look for sure but I think 32 ounces.

      Reply

Trackbacks

  1. My crazy life… | myworkoutjourney says:
    September 27, 2013 at 2:33 pm

    […] onions, mushrooms, and hashbrowns to the skillet and cook over medium high heat until onion […]

    Reply
  2. Vegetable and Sausage Skillet | Delicious desserts recipes says:
    November 12, 2013 at 6:09 am

    […] Recipe Inspire by:https://www.meetpenny.com/2013/04/vegetable-sausage-skillet/http://www.bettycrocker.com/recipes/sausage-and-vegetable-skillethttp://www.skinnytaste.com/2012/07/summer-vegetables-with-sausage-and.htmlhttp://www.tasteofhome.com/recipes/easy-sausage-and-vegetable-skillet […]

    Reply
  3. 30 Easy Christmas Breakfast Recipes says:
    December 9, 2014 at 9:17 pm

    […] Vegetable and Sausage Skillet at Meet Penny […]

    Reply

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