White Egg Breakfast
Ingredients
- 1/2 pound Sausage (country/Italian) Cooked
- 4 Cups Potatoes Cubed
- 2 Cups Carrots Cubed
- 1 Cup Broccoli Chopped
- 1 Cup fresh green beans Chopped
- 1 Cup Squash Chopped
- 1/2 Medium sized Onion Chopped finely
- 2-6 Tablespoons Butter Melted
- 6-7 Medium Eggs Cracked
- 1/2-3/4 Cup Cheeses Grated
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Parsley
- 1/4 teaspoon Sage
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1/4 teaspoon Salt
- 1/4 teaspoon Italian seasoning (Optional
Instructions
- This is a very “open” recipe: add fruits like pineapple for a different taste. We call it “white egg” breakfast because we have chickens and also get free eggs each month and we end up with so much that we created this recipe to use up a lot of the store bought eggs. First, chop all vegetables and grate cheeses. Place 1/2 of the butter into the skillet pan and put at medium heat. Pour potatoes into pan then add butter as needed to soften potatoes. While cooking add optional grape juice(brings out a similar taste as cooking wines). Gradually add all vegetables into pan while potatoes are cooking. When vegetables are about halfway done, add sausage. Add all spices to vegetable mixture. Vegetable time to cook through approximately 20 minutes. When ready, add eggs and mix covering vegetables. Then add cheeses and stir until completely melted. Ready to Serve hot off the skillet. Note: We usually double this recipe and eat it throughout a weeks time.
