I live in the country, several miles from the nearest grocery store, so it’s normal to use what you have on hand.

Having chickens, I have a lot of fresh eggs on hand and I’m always looking for ways to use up my surplus supply.  Scrambling eggs and tossing in some meat and vegetables is a great and easy way to use up some of those wonderful eggs that my little hens work so hard to produce.

You can use any version you want for your breakfast skillet.  Here is what I used in my  breakfast skillet

INGREDIENTS

• 1 lb sausage
• 1 bell pepper
• 1 small onion
• 1 tablespoon chopped jalapeno peppers
• small bag of fresh spinach
• 12 eggs
• 1 cups of cheese (any)

Like I said earlier, I used what I had on hand.  Some other great ingredients I use when making breakfast skillets are:

• mushrooms
• tomatoes
• hash browns / potatoes

DIRECTIONS

Brown your sausage (or other meat) with onions, peppers, hash browns, or anything that needs to be cooked for several minutes.

When the meat and vegetables are almost done, add fresh spinach, tomatoes, mushrooms, or anything that only needs to cook for a couple of minutes.

Add cooked scrambled eggs to the skillet mixture.  You could probably just add the raw eggs to your skillet mixture but I make my scrambled eggs in a skillet or the microwave.  I used 12 eggs, 1/4 cup of milk, salt, and pepper to taste.  Whisk together and cook.

Remove from  heat and sprinkle with cheese.

I usually make a large batch and store the leftovers in the refrigerator.  Pop some bread in the toaster and heat up some of the skillet mixture for  a quick morning breakfast.

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