BREAKFAST IN A SKILLET

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Photos by Jennifer Davick

The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp.

  • 1 pound ground pork sausage
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 cups crumbled homemade biscuits
  • 6 ounces extra-sharp Cheddar cheese, freshly grated (1½ cups)
  • 1 cup grape tomatoes, quartered
  • 1⁄8 teaspoon freshly ground pepper
  • 6 large eggs

Preheat oven to 350°. Heat a 10-inch castiron skillet in oven for 5 minutes.

Meanwhile, cook sausage, onion and garlic in a large, lightly greased skillet over medium heat, stirring frequently, 10 minutes or until sausage is browned and onion is tender. Transfer to a large bowl. Add biscuit crumbles, cheese, tomatoes and pepper. Stir until blended. Transfer to hot cast-iron skillet.

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350° for 23 to 25 minutes or just until eggs are set. Serve immediately.

Makes: 6 servings

Recipe adapted from Around the Southern Table by Rebecca Lang (Oxmoor House, 2012).

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