You know? The bride of the farmer works pretty hard, too. She’s got her own garden-fresh produce to showcase, so we made the Farmer’s Wife Breakfast and now she can do just that! The fluffy eggs from her trusty stash with some crispy hash browns are just the best thing ever. The spiciness of the sausage mixed in and the saltiness of the bacon sprinkled on top is mighty tasty. And the use of her fresh herbs and her straight-from-the vine tomatoes make this dish a reason to hop out of bed before the sun rises. She is the reason Farmer’s Wife Breakfast is so delicious! Her labor of love is always so delicious!
Ingredients
For the skillet breakfast:
- 6 large eggs
- 1/3 cup 2% milk
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt
- 6 ounces bulk pork sausage
- 1 tablespoon butter
- 1 1/2 cups frozen cubed hash brown potatoes, thawed
- 1/4 cup onion, chopped
- 1 cup cheddar cheese, shredded
For the toppings:
- bacon, to taste, cooked and crumbled
- chives, to taste, minced
- cherry tomatoes, to taste, halved
Directions
Step 1 –In a bowl, whisk the eggs, the milk, the parsley, and the salt together.
Step 2 –In a 9-inch cast-iron or other heavy skillet over medium heat, cook the sausage, while crumbling, until it is no longer pink
Step 3 –Transfer the sausage from the skillet and drain the excess grease.
Step 4 –In same skillet, melt the butter over medium heat.
Step 5 –Add the potatoes and the onion to the butter and cook, while stirring, until both are tender, about 5-7 minutes.
Step 6 –Add the cooked sausage to the potato mixture.
Step 7 –Add the egg mixture to the sausage mixture and cook, while stirring, until the eggs are almost set.
Step 8 –Sprinkle the egg mixture with the cheese.
Step 9 –Cover the skillet and cook the breakfast skillet until the cheese has melted, about 1-2 minutes.
Step 10 –Serve the breakfast skillet topped with the bacon, the chives, and the tomatoes.
