Quick Breakfast Skillet

Add protein to your breakfast with this quick skillet.

May 2018

  • skillet
    This breakfast skillet recipe can be made up quickly for a weekday breakfast.
    Photo by Getty Images/Rixipix
  • skillet

Yield: 6 servings

Throw the ingredients together in a skillet for a quick meal. You can serve this skillet at breakfast or dinner for a welcome change of pace.

This recipe originally ran in the September 2005 edition of Heart of the Home.


  • 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


  1. Beat eggs in a small bowl; set aside.
  2. 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.
  3. Divide mixture evenly among 6 plates. Top each portion with cheese, salsa and sour cream. Serve with warmed flour tortillas, if desired.

More recipes from this issue:

More breakfast recipes:

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