February Recipes

One-Pan English Breakfast

30 Minutes Or Less Badge
One Pan English Breakfast
Hands On:
10 minutes
Total Time:
30 minutes
Serves:
2

Ingredients

  • 3 tbsp Hy-Vee unsalted butter, softened and divided
  • 1 slice(s) Hy-Vee Bakery sourdough bread
  • 8 cherry tomatoes
  • 4 oz whole white mushrooms, trimmed
  • ½ tsp fresh thyme, chopped
  • 3 slice(s) Hy-Vee thick-sliced bacon
  • 2 Hy-Vee frozen fully cooked pork sausage links, thawed
  • 2 Hy-Vee frozen fully cooked sausage patties, thawed
  • 2 Hy-Vee large eggs
  • ½ cup Hy-Vee Homestyle Recipe Oven Baked Beans
  • Italian parsley, chopped, for garnish
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Preparation

1
Heat a 10-inch cast-iron skillet over medium heat. Spread 1 tablespoon softened butter on both sides of bread; add to skillet. Cook until toasted on each side. Remove from skillet; cut bread slice in half and set aside.
2
Melt 1 tablespoon butter in same skillet. Add tomatoes, mushrooms, and thyme. Cook 5 to 7 minutes or until tomatoes are lightly blistered and mushrooms are tender, stirring frequently. Transfer to a bowl; cover to keep warm.
3
Add bacon to same skillet. Cook over medium heat 5 minutes. Turn over bacon and add sausage links and patties and cook 8 to 10 minutes or until sausages reach 165° and bacon is crisp, turning often. Transfer to a plate lined with paper towels; cover to keep warm.
4
Wipe skillet clean with paper towels. Melt remaining 1 tablespoon butter in skillet. Break eggs into skillet. Reduce heat to low. Cook eggs 3 to 4 minutes or until whites are set and yolks begin to thicken.
5
Return tomato mixture to one side of skillet; place eggs on top. Add sausages, bacon, and beans to other sides of skillet; heat through over medium-low heat. Serve with toasted bread. Garnish with chopped parsley, if desired. Serve immediately.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories:700
% Daily Value*
Total Fat: 48g 62%
Saturated Fat: 21g
Trans Fat: .5g
Cholesterol: 290mg 97%
Sodium: 1110mg 48%
Total Carbohydrate: 38g 14%
Dietary Fiber: 1g 4%
Sugars: 12g 24%
Protein: 28g 56%

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