anytime breakfast skillet
We often say that meal prepping comes in all shapes in sizes.
Meg meal preps her entire week for 2.
Dawn has been known to meal prep on Fridays and refresh mid-week as needed:
Brianna preps her food a few days a week, making enough food to last a couple days at a time.
Last week, Christine prepped the parts on Sunday and put it all together on Monday.
While I like to prep individual meals for some of my week (and some for my family), I have found it necessary to have ingredients ready for meals that I can throw together at the last minute as well. Sometimes we don’t know when we are going to eat it but having it ready saves us from the weekly pizza solutions of our past. 😂
We call this our anytime breakfast skillet, and we eat it as often for dinner as we do brunch. (Side note: for the last few years when I've asked my son what he wants for the savory part to his birthday breakfast, it's always this.)
It works for meals prepped, but it’s my favorite prepped ahead and cooked fresh.
I love the caramelized onion, sautéed mushroom, and tomato combination but often add garlic, red peppers, and even chilies or jalapeños once in a while. The best part about this recipe is the method, thanks to Jaime Oliver's "Midnight Breakfast" suggestions, and once you have this down, you might be tossing eggs into wells of everything you make.
Most popular strategy for healthy eating, last minute eating, meal prepping, or getting enough protein for many people is simply to #putaneggonit.
Here's my method, make it your own!
- 2 tablespoons olive oil divided
- 1 whole onion quartered and separated into pieces
- 8 ounces low sodium sausages cut into bite size pieces (breakfast links, chicken sausages, ground turkey, etc.)
- 8 ounce package of mushrooms sliced
- 1 yellow, orange or red bell pepper seeded and cut into 1 inch chunks
- 2 garlic cloves peeled and cut into quarters
- 2 whole tomatoes quartered but not seeded
- 6 eggs for the end (I make 1 to 2 eggs per person)
- Optional: 1/2 jalapeño sliced can be added towards the end or for serving. Pass the hot sauce, salt and pepper as desired.
- Preheat broiler for the end of recipe.
- With a stovetop burner turned to medium high, heat half of your olive oil in a large oven proof skillet.
- Add onion pieces scattering and sautéing until they start to soften and lightly brown, 3 minutes or so. Add sausage pieces and continue to sauté until browned and cooked through. Turn heat down to medium and back up as needed to keep things evenly cooking, not burning.
- Next add mushrooms, bell peppers, and garlic with the rest of your oil if the pan feels dry. Cook for about 2 minutes stirring, then add tomatoes, moving vegetables so tomatoes hit the bottom and start to sizzle with tomato juices.
- Cook stirring gently, until all vegetables are softening and browning but not breaking apart too much. Turn heat down as needed.
- When everything is lightly browning and onions are looking caramelized and fragrant, make wells in your vegetables and crack an egg into each well to hit the pan bottom. No more stirring.
- Immediately place pan under broiler in oven for about 1 minute until eggs are cooked over easy and the whites are showing. If you like hard yokes go for a bit longer.
- Remove pan and cover hot handle with an oven mitt to avoid touching it!
- Using a good spatula, scrape up servings, making sure to get some of the juicy browned bits from the bottom of the pan! This pan sauce is what makes this recipe to die for.
For 10 steps to meal prepping your #sundaysetup check back here for how to get started, or read Tiffany’s tips from last week’s Q & A. Are you getting updates when we post new recipes? Make sure to like our Team Burgoon Eats page to see the latest on food, ideas, give-aways, and personal stories.
Have a great weekend!