Bacon & Breakfast Sausage Country-Style Skillet

1. Cook the Bacon:
   • In a large skillet over medium heat, cook chopped bacon until crisp. Remove and set it aside on a paper towel-lined plate. Leave 1-2 tbsp of bacon fat in the pan (discard the excess).
2. Brown the Sausage:
   • Add breakfast sausage to the same skillet and cook, breaking it up until browned and cooked through. Remove and set aside with the bacon.
3. Cook the Potatoes:
   • If the pan is dry, add a little butter or oil. Add diced potatoes and cook for 10-12 minutes until golden and tender, stirring occasionally. Season with salt, pepper, and paprika*.
4. Sauté Veggies:
   • Add diced onion and red pepper*. Cook 3-4 minutes until softened.
   • Stir in spinach* or kale* and cook just until wilted.
5. Bring It Together:
   • Return the cooked bacon and sausage to the skillet. Stir everything together and make four small wells in the mixture.
6. Add the Eggs:
   • Crack an egg into each well. Cover and cook on low until eggs are set to your liking (or bake in a 180°C/350°F oven for 6-8 minutes).
7. Top and Serve:
   • Sprinkle it with cheese and let it melt.
   • Garnish with parsley or green onions if desired.

Complementary Sides:

• Buttered toast or sourdough bread
• Simple garden salad for a lighter balance

Frequently Asked Questions: 

Can I make this ahead of time?

Yes! Cook the bacon, sausage, potatoes, and veggies ahead of time, then reheat in the skillet and add fresh eggs when ready to serve.

Can I use sweet potatoes instead of regular potatoes?

Absolutely. Sweet potatoes add a nice earthy sweetness and work just as well.

How do I prevent the eggs from overcooking?

Cook on low and check often. You can also remove the skillet from the heat once the whites are just set, since the eggs will continue to cook slightly from residual heat.