1. Apple-Kielbasa Hash
Apples add a sweet spin to this breakfast hash recipe. Add thickly sliced kielbasa sausage, potatoes, and garlic to season the skillet before adding chunks of apples, onions, and Brussels sprouts. Top the mixture with four to six fried eggs, and you have an easy scoop-and-serve breakfast.
Get your apple fix first thing in the morning with this delicious apple and sausage hash. Avoid mushy apples by choosing a variety that will hold its shape when cooked. Good choices include Braeburn, Fuji, Granny Smith, or Jonathan.
Ingredients
- 2 tablespoon olive oil
- 1 13.5 ounce link kielbasa or smoked sausage, quartered lengthwise and sliced
- 8 ounce whole tiny yellow potatoes, quartered
- 2 cloves garlic
- 3 medium apples, cored and cut into 1-inch pieces
- 8 ounce fresh Brussels sprouts, halved or quartered
- 1 medium onion, halved and sliced
- 4 – 6 fried eggs
- 2 tablespoon slivered fresh sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
In an extra-large skillet heat oil over medium-high. Add sausage, potatoes, and garlic. Cook and stir 3 to 5 minutes or until browned. Add apples, Brussels sprouts, and onion. Reduce to medium heat. Cook 20 to 25 minutes or until potatoes are tender, stirring occasionally.
Add fried eggs to top of mixture. Sprinkle with sage, salt, and pepper.
2. Asparagus and Prosciutto Frittata
Asparagus, thyme, and prosciutto add class to a basic breakfast frittata. This breakfast recipe starts on the stove top and ends in the broiler, but all of it takes place in one pan. Better yet, this easy breakfast only takes about 25 minutes to get on the table.
Instead of fussing over individual omelets or acting as a short-order cook over a pan of fried eggs, whip up a healthy frittata recipe for brunch instead. This speedy breakfast frittata comes together in a single skillet and can be on the table in just 25 minutes!
Ingredients
- 8 eggs, lightly beaten
- ½ cup milk
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- ⅛ teaspoon ground black pepper
- 2 tablespoon olive oil
- 6 fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
- 1 cup chopped prosciutto
- ¼ – ½ cup shredded cheddar cheese (1 to 2 ounces)
Directions
Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
Pour egg mixture over asparagus mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Place skillet under the broiler, 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. Sprinkle with cheese.
