This Mountain Man Breakfast is easy to make, full of lean protein, naturally gluten-free, and sneaks in extra vegetables without sacrificing flavor. The perfect fuel for all of your adventures!
Preheat oven to 375 degrees Fahrenheit. Heat up 2 tablespoons oil in a 12 inch cast iron skillet, (or other oven-safe & non-stick skillet) over medium heat.
Add the hashbrowns and ½ teaspoon salt to the skillet and cook for 6-7 minutes, flipping just once or twice through cooking, or until the hash browns are cooked through and starting to turn golden. Remove the hashbrowns from the pan.
Add the remaining 2 tablespoons oil to the skillet. Add the onion, pepper, and zucchini and saute for 4-5 minutes, stirring frequently, or until the onions are fragrant and are just starting to turn translucent.
Add the chicken sausage and remaining ½ teaspoon salt to the veggies and cook, continuing to stir frequently, or until the sausage is heated through and the zucchini is a bright green color.
Stir the hash browns back into the veggie mixture. Turn off the stovetop heat.
Make 6 wells in the potato mixture. Crack one egg into each well. Sprinkle the eggs with the cracked pepper and shredded cheese.
Add the skillet to the oven and bake for 10-15 minutes, or until the eggs are cooked through to your desired level of doneness (10 minutes should leave the eggs still running inside; 15 should have them more firm).
Remove the skillet from the oven and serve hot!
Notes
Storage Directions:Leftovers of this breakfast skillet last covered in an airtight container in the refrigerator for 4-5 days. They do not freeze well. Reheat individual servings of the skillet in an oven preheated to 325°F for 5-10 minutes or on medium heat in the microwave for 30-60 seconds.Recipe Pro-Tips:
Skillet alternatives. If you don't have a cast iron skillet, any 12-inch oven-safe skillet will do.
Don't over-stir the hash browns. The secret to browned hashbrowns is letting them cook undisturbed for long periods. Resist the temptation to stir them as they cook, just flip them halfway through the cooking time.
Individually crack the eggs before adding them to the skillet. To prevent shells from getting in the skillet, crack each egg individually into a small bowl or cup before pouring it into the hash.
Bake the eggs to your desired degree of doneness. For runny eggs, bake the skillet for only about 10 minutes. For more firm yolks, bake it for up to 15 minutes. Check the egg doneness by very gently pressing on one of the yolks with a spatula -- if it moves, it is still runny. If it is firm, it is cooked through.