This dish layers crispy breakfast sausage, tender sweet potatoes, and kale with the fiery kick of Cloud23 Hot Habanero Hot Sauce, balanced by creamy avocado and crumbled feta. Baked to perfection with gooey cheddar cheese and runny eggs, it’s the ultimate way to fuel your day. Whether you're meal-prepping for the week or serving up a weekend brunch, this skillet is sure to be a crowd-pleaser! 🍳
Spicy Southwest Breakfast Skillet
Author:
Dana Plucinski aka @baydish
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This dish layers crispy breakfast sausage, tender sweet potatoes, and kale with the fiery kick of Cloud23 Hot Habanero Hot Sauce, balanced by creamy avocado and crumbled feta. Baked to perfection with gooey cheddar cheese and runny eggs, it’s the ultimate way to fuel your day. Whether you're meal-prepping for the week or serving up a weekend brunch, this skillet is sure to be a crowd-pleaser! 🍳
Ingredients
- 5-7 pork breakfast sausages, casing removed
- 5 eggs
- 1 can pinto beans, drained and rinsed
- 2 sweet potatoes, peeled and cut into 1 inch pieces
- 2 cups kale, roughly chopped
- 4 cloves garlic, minced
-
1 avocado, sliced
- ½ red onion, sliced
- 2 tbsp Cloud23 Hot Habanero Hot Sauce, plus more for topping
- 2 tbsp crumbled feta cheese
- 1 ½ cups cheddar cheese
- ¾ cup water
-
1 tbsp olive oil
- 1 tbsp chives, minced
- 2 tsp sazon seasoning (or taco seasoning)
- Salt and pepper, to taste
Directions
- Preheat the oven to 375 degrees.
- Preheat a cast iron skillet over medium heat. Add the olive oil. Add the sausage and cook, breaking it up with a wooden spoon as you go, for about 8-10 minutes. Remove from the pan and set aside on a paper towel-lined plate.
- Add the red onion and cook for a few minutes, until translucent. Add the garlic and cook for about 30 seconds, then add the sweet potato. Sprinkle with salt, pepper, and sazon seasoning. Cover and cook for about 15 minutes, until fork tender, stirring every few minutes to prevent burning. Add a tablespoon of water at a time to deglaze the pan as needed.
- Add the kale and cook for a few more minutes, until soft. Add the beans, hot sauce, water, cooked sausage, and 1 cup of cheddar cheese. Bring to a simmer and reduce heat to low. Sprinkle on the remaining cheese and then make 5 wells in the skillet with a spoon. Crack an egg into each divot, then bake for about 10 minutes, until egg whites are firm.
- Remove from oven and top with avocado slices, chives, crumbled feta, salt and pepper, and additional Cloud23 hot sauce. Enjoy!
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