Name: Grand slam breakfast skillet
Prep time: 22 min
Cook time: 6 min
Total time: 28 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3.5 oz turkey sausage, casings removed and crumbled; 1 large egg, beaten; 4 large egg whites, beaten with the whole egg; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Nutrition

Per serving

454 calories

Protein: 42g; 38% of calories
Carbs: 30g; 27% of calories
Fat: 18g; 36% of calories

Instructions

Prep 22 min · Cook 6 min

Heat a 10-inch nonstick skillet over medium heat with the oil. Add the potatoes and a pinch of the salt. Cover and cook for 4 minutes to soften.
Uncover the skillet and cook the potatoes for 8 minutes, stirring occasionally, until they are golden on several sides and tender when pierced with a fork.
Add the crumbled turkey sausage, bell pepper, and onion to the skillet with the potatoes. Cook uncovered for 6 to 8 minutes, breaking up the meat with a spoon, until the vegetables are soft and the sausage is cooked through. Done when no longer pink, 165°F.
Whisk the whole egg and egg whites with the remaining salt and the black pepper. Pour the egg mixture over the hash in the skillet. Cook for 2 to 3 minutes, folding gently with a spatula, until the eggs are set. Done when fully set and 160°F.
Remove the skillet from the heat. Sprinkle with the green onions before serving.

Nutrition

Ingredients

Instructions

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