Kicked Up Country Breakfast Recipe

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Servings: 4


Cost per serving $1.62 view details
  • 1/2 lb pork sausage removed from casings
  • 1 Tbsp. unsalted butter more as needed
  • 1 c. minced yellow onion
  • 1/2 c. minced green or possibly red bell peppers
  • 1 1/2 tsp Emeril's Essence (see Bayou Blast recipe)
  • 1/2 tsp warm sauce
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 2 tsp chopped garlic
  • 1 lrg Idaho potato peeled, cubed
  • 1/4 c. minced fresh parsley
  • 1 c. chicken stock
  • 4 lrg Large eggs
  • 1 c. shredded sharp cheddar Warm toast or possibly tortillas for accompaniment


  1. Heat an electric skillet or possibly large frying pan over medium-high heat. Add in the sausage and cook, stirring to crumble, till browned, about 3 min. Add in the butter, and when melted, add in the onions, bell peppers, 1 tsp. of the Essence, the warm sauce, salt, and pepper, and cook, stirring, till soft, about 4 min. Add in the garlic and cook for 30 seconds. Add in the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, till lightly browned, about 4 min. Add in the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer till the potatoes are soft and stock is absorbed, about 10 min.
  2. With a spoon, make 4 indentations in the mix, and break an egg into each. Cover and cook till the Large eggs are set, about 4 min. Sprinkle the Large eggs with the remaining 1/2 tsp. of Essence and the cheese. Serve immediately with warm toast or possibly tortillas.
  3. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 308g
Recipe makes 4 servings
Calories 458  
Calories from Fat 289 63%
Total Fat 32.37g 40%
Saturated Fat 14.36g 57%
Trans Fat 0.12g  
Cholesterol 287mg 96%
Sodium 997mg 42%
Potassium 652mg 19%
Total Carbs 17.26g 5%
Dietary Fiber 2.5g 8%
Sugars 2.83g 2%
Protein 24.39g 39%
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