Happy Friday 🤗 I have a new breakfast recipe you NEED to try this weekend ! My friend sent me this breakfast casserole skillet recipe to make for New Years morning. The boys said it was the best thing I ever made… there wasn’t a single thing left on their plates 🤣
Photo and recipe credits to: kitchn
This recipe is meant to be cooked with an iron skillet, but we didn’t have one when we were in Park City so I improvised with a baking dish and it turned out great. I hope you guys love it as much as we did!
xo, Jaime
The Best Breakfast Casserole
/Serves: 4 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut 1 pound potatoes into 1-inch pieces. Drain and rinse 1 can pinto beans. Remove the casings from 12 ounces breakfast sausage if needed.
- Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
- Add the potatoes to the skillet and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
- Add the beans, sausage, 1 cup salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then rescue heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 large egg into each divot.
- Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice 1 avocado. Coarsely chop 1/4 cup fresh cilantro leaves.
- Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.