Sausage and Cornbread Breakfast Skillet

Recipe

Breakfast
Sausage and Cornbread Breakfast Skillet

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User Rating

3.64 out of 5 stars
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25 ratings

Recipe Data

8
Servings
15min
Prep
40min
Total

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    Description

    Cast iron skillets are perfect for campground cooking. Create a hearty and protein-rich breakfast using ground sausage and Hy-Vee corn muffin mix.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1(16 oz) tube Hy-Vee pork sausage
    1medium green pepper, coarsely chopped
    1small onion, coarsely chopped
    4Hy-Vee large eggs
    1 ¼ c.Hy-Vee skim milk
    1(8.5 oz) box Hy-Vee corn muffin mix
    ¼ c.Hy-Vee sliced jalapeño peppers, drained
    2 c.Hy-Vee shredded cheddar cheese
    Hy-Vee salsa, for serving, optional
    Hy-Vee Select 100% maple syrup, for serving, optional

    Things To Grab

    • 12-inch cast iron skillet
    • Medium bowl

    Directions

    1. In a 12-inch cast iron skillet, cook sausage over medium heat on a camp stove, grill or on a cooking grate over a fire. Once cooked through (165 degrees), add green pepper and onion; cook about 5 minutes or until tender. Drain. Remove from heat.

    2. In a bowl, beat together eggs and milk; stir in corn muffin mix and jalapeño peppers until combined. Pour over sausage. Return to medium heat, cover and cook 10 minutes. Remove from heat; let stand 5 minutes. Sprinkle with cheese. Serve with salsa or maple syrup, if desired.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 140mg
    • Sodium: 880mg
    • Total Carbohydrates: 27g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 20%
    0%
    Iron 10%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Summer 2013.