Sausage and Egg Breakfast Skillet

Ingredients

• 173g Cooked mild Italian pork sausage
• 151g Egg
• 75g Raw red bell pepper
• 50g Yellow onion, raw
• 5g Canola oil
• 30g Cheddar cheese

Method

1. 1Heat a 10-inch non-stick skillet over medium-high heat and add the 5g of canola oil, allowing it to heat for about 1 minute until shimmering.
2. 2Add the diced yellow onion (50g) and red bell pepper (75g) to the hot skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized at the edges. Season lightly with salt and pepper.
3. 3Push the vegetables to the sides of the skillet and add the 2 medium cooked Italian pork sausage links (already cooked) to the center. Break them apart into bite-sized pieces using a wooden spoon and cook for 1-2 minutes, stirring to combine with the vegetables.
4. 4In a small bowl, crack the 3 whole eggs and whisk them together with a pinch of salt and pepper until well combined.
5. 5Pour the beaten eggs into the skillet over the sausage and vegetable mixture. Let sit undisturbed for about 2-3 minutes to allow the eggs to begin setting on the bottom.
6. 6Using a spatula, gently push the cooked egg portions toward the center of the skillet while tilting to let the uncooked egg run to the edges. Continue this motion for 3-4 minutes until the eggs are mostly cooked but still slightly moist (they will continue cooking from residual heat).
7. 7Sprinkle the 30g of shredded cheddar cheese evenly over the top of the skillet and remove from heat. Cover with a lid or aluminum foil for 30 seconds to allow the cheese to melt completely.
8. 8Transfer to a serving plate and serve immediately while hot. Enjoy your protein-packed breakfast skillet!