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Hearty Breakfast Skillet

Servings 6


  • 1/2 lb. (8 oz.) bulk sausage
  • 2 c. frozen, shredded hashbrown potatoes
  • 1-10 oz. can Rotel diced tomatoes and green chilies drained
  • 1/2 lb. (8 oz.) Velveeta Cheese cut up
  • 6 eggs


  • Brown sausage in large nonstick skillet, drain.
  • Add potatoes and tomatoes and cook 5 minutes. Top with Velveeta.
  • Beat eggs and 2 T. water with wire whisk. Pour evenly over ingredients in skillet.
  • Cover, reduce heat to low, cook 10-12 minutes or until egg mixture is set in center and cheese is melted.
  • Uncover, let stand 5 minutes before cutting into wedges with a nonstick spatula.