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BATON ROUGE, La. (WAFB) - Breakfast skillets are AMAZING, because you can get all your favorite breakfast items stacked in every bite. It can easily be altered to fit the tastes of your crowd; just try mixing in any veggies or breakfast meats of your fancy.

Prep Time: 45 Minutes

Yield: 6 Servings

Ingredients:

1 cup diced andouille
1 pound Jimmy Dean® Breakfast Sausage
1½ pounds frozen shredded hash browns
6 large whole eggs
1 tbsp butter
2 tbsps vegetable oil
1 cup diced yellow onions
½ cup diced celery
1 cup diced red bell peppers
1 cup diced green bell peppers
1 tbsp minced garlic
kosher salt and black pepper to taste

Method:

Preheat oven to 350°F. In a large cast-iron skillet, melt butter with oil over medium heat. Add andouille and sausage, stirring often until brown. Add onions, celery, bell peppers and garlic then cook until vegetables are wilted, stirring often. Stir in shredded hash browns and season to taste with salt and pepper. Cook 10 minutes or until potatoes are golden brown, stirring often. Remove from heat and using the back of a spoon, create 6 indentations in potato mixture. Break 1 egg into each indentation. Season eggs with salt and black pepper. Bake 12–14 minutes or until eggs are set. Serve immediately.

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