cowboy breakfast skillet
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E G G S P O R K
COWBOY BREAKFAST SKILLET
Posted on January 12, 2012
Last Saturday was a busy day. After breakfast we knew we’d have no real time to eat again until that night. So we
threw together the biggest, most protein and fat packed meal we could possibly conceive. It was enough food to
keep a cowboy full for hours…believe me, I feed one. It’s the usual suspects here: eggs, sweet potatoes, sausage,
cilantro and avocado. I was inspired by our Baked Bibimbap to make a baked version of Huevoes Rancheros.
Runny yolks oozing alongside crispy, sweet potatoes and salty sausage. I’m sorry if you’re bored by my constant
use of these ingredients, but I obviously am not bored (and I’m not sorry either :p). They can do no wrong in my
book.
Ingredients1 lb breakfast sausage
2 medium sweet potatoes, diced
5 eggs
1 avocado, diced
handful cilantro
hot sauce
raw cheese, optional
s & p
Method
Preheat your oven to 400ºF.
In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.
Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes.
Try to reserve as much of the grease as possible.
Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.
Add the sausage back into the pan.
MEGAN AND BRANDON KEATLEY
Owners of Base 10 CrossFit in Columbia, SC and
Makers of Food Worth Eating.
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Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.
Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.
Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all
the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with
the crispy sweet potatoes. Just sayin’.
Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.
Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.
MEGAN KEATLEY
KATY
January 12, 2012 at 11:49 am
I make this type of breakfast frequently but don’t have the cast iron pan. So I put a glass lid over the skillet to get
the eggs cooked. Glass is key as you can see when the egg yolks get a white top, they’re done.
This is making me want to get a cast iron skillet as it looks even better than what I normally make.
BRIAN
January 13, 2012 at 10:11 am
I’ve tried this in both a cast iron skillet and a stainless steel skillet…believe me, cast iron is a lifelong
investment!!!
I season mine twice a year in lard and duck fat. If you can find a 10 or 12 inch Griswold cast iron skillet, on
eBay, for less than $75, DO IT!!! That’s a steal!
Thanks!
BK
MEGAN KEATLEY
January 17, 2012 at 8:00 pm
my grandparents are collectors. they gave us some kind of chicken roaster thing. i haven’t used
it yet. i wasn’t sure if it were more of a decorative piece, but i’ll have to dig it out and give it a
whirl. we usually just use use the cheapo Lodge brand.
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