One Skillet Breakfast (Gluten-Free Too)
 
Prep time
Cook time
Total time
 
Try a hearty breakfast that is affordable and easy to make!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
Please note, these don't need to be exact... you can add more or less of any of these ingredients!
  • 16 oz. Hashbrown potatoes frozen or fresh (honestly, you can shred fresh potatoes too - it would be about 5-6!)
  • ½ lb. Sausage crumbles or bacon pieces
  • 8 eggs
  • Diced onions and Bell Peppers (I freeze these too so my prep is very minimal in the morning!)
  • 2 TBSP milk
  • Salt and Pepper
  • Cheese to top with
Instructions
  1. Brown up hashbrowns in a skillet pan in coconut oil (or other cooking oil). Dash salt and pepper and any other spices you want (like Turmeric!). Just cover the bottom of the skillet in coconut oil and then add the hashbrowns on top, spread evenly and cook on medium for about 6-8 minutes. Then flip over the hashbrowns and do the same thing on the other side. This is the longest process, but still quite simple!
  2. Add the veggies and cook until they are soft
  3. Add your pre-cooked sausage or bacon pieces
  4. Mix the cracked eggs with the milk and mix until it is well blended
  5. Move the skillet ingredients to one side of the pan
  6. Pour the eggs on the empty side of the pan
  7. "Scramble" the eggs on the one side of the pan and not mix into the hashbrown mixture yet. Just keep scrambling on the one side until they are fully cooked.
  8. Once the eggs are fully cooked and scrambled, then go ahead and mix it into the hashbrown mixture!
  9. Serve it up and top with shredded cheese!
  10. Enjoy!
Recipe by The Thrifty Couple at https://thethriftycouple.com/easy-one-skillet-breakfast-gluten-free-too/