Hearty Breakfast Skillet with Velveeta
This is a great easy recipe for a quick breakfast and it tastes so good too! I cut the recipe in half since there are only two of us.
This is a great easy recipe for a quick breakfast and it tastes so good too! I cut the recipe in half since there are only two of us.
- Carbohydrate 15.3412 g
- Cholesterol 489.08 mg
- Fat 32.6881333333333 g
- Fiber 0.979999983310699 g
- Protein 29.2736 g
- Saturated Fat 14.37642 g
- Serving Size 1 1 Serving (291g)
- Sodium 811.813333333333 mg
- Sugar 14.3612000166893 g
- Trans Fat 3.32394666666666 g
- Calories 471 calories
Step-by-step
- Preheat oven to 375 degrees F. In a large skillet, sprayed with nonstick cooking spray brown sausage over medium heat; drain.
- Add potatoes and tomatoes; mix well.
- Cook for 5 minutes and stir.
- Transfer to a 9-inch pie plate coated with cooking spray and then top with VELVEETA.
- In a medium bowl, beat the eggs with 2 Tbsp. of water until well blended.
- Pour evenly over the ingredients in the pie plate.
- Bake 20 to 25 minutes or until egg mixture is set in the center and the VELVEETA is melted.
- Remove from the oven and let stand for about 5 minutes.
- Cut into wedges and serve hot.
- For a meatless option, prepare as directed but substitute with 1/2 cup of chopped onion for the browned sausage and add to the skillet with the potatoes and tomatoes.
How far in advance can this assemble in the dish without the potatoes turning grey from oxidation? Shredded potatoes release moisture rapidly once thawed, meaning frozen hash browns must go straight from the bag into the skillet without a preliminary thaw. Brown the pork sausage over medium heat until completely rendered, draining excess grease thoroughly before incorporating the 10-ounce can of drained diced tomatoes with green chilies. Baking occurs at 375 degrees F inside a 9-inch pie plate for 20 to 25 minutes, monitored until the center registers fully set.
Freezing and Reheating Strategy
Portions freeze remarkably well for up to two months when wrapped tightly in heavy-duty aluminum foil. Reheat individual wedges in a 350-degree F oven for 15 minutes rather than the microwave, which turns processed cheese rubbery and forces moisture out of the eggs. For timing sequencing, beat the six eggs with two tablespoons of water only after the skillet mixture transfers to the baking vessel, preventing premature coagulation.
- If the center remains liquid after 25 minutes, tent the pie plate with foil to prevent excessive browning on top while the interior finishes cooking.
- Drain canned tomatoes completely through a mesh strainer; excess liquid prevents the egg proteins from setting firmly.
- Substitute the pork sausage with a half cup of chopped onion measured precisely if preferring a vegetarian version.
