Quick Breakfast Skillet

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This breakfast skillet recipe can be made up quickly for a weekday breakfast.
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6 servings SERVINGS


  • 6 eggs
  • 1 tablespoon cooking oil
  • 1 pouch frozen sausage and vegetable mixture, such as Jimmy Dean Breakfast Skillets (any variety)
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups salsa
  • 1 1/4 cups sour cream, optional
  • 6 flour tortillas, optional


  • Beat eggs in a small bowl; set aside.
  • Heat a large, nonstick skillet with oil over medium heat; pour in pouch contents. Heat, stirring occasionally, for 7 minutes. Push mixture to one side of skillet; pour beaten eggs into other side. Scramble eggs until cooked, about 2 to 3 minutes. Stir scrambled eggs and pouch mixture together until evenly blended; remove from heat.
  • Divide mixture evenly among 6 plates. Top each portion with cheese, salsa and sour cream. Serve with warmed flour tortillas, if desired.
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