This is my new go-to weekend brunch dish, it’s super easy to make and looks stunning, right?! The best thing about this is that you can add pretty much any veggies you have laying around and you have a ridiculously flavorful breakfast in less than 20 mins.

Serves 2

Ingredients

1 bell pepper sliced

1 portobello mushroom sliced

1/2 red onion sliced

1/2 jalapeno (optional)

1 chicken sausage sliced

1 tbsp olive oil

1 spray of cooking oil spray

2 tbsp roasted garlic salsa (or whatever salsa you have in your fridge)

1 tbsp taco seasoning

1 tsp garlic powder

3 eggs

Toppings

1 tbsp cilantro chopped

1/2 avocado chopped

1 tsp extra virgin olive oil

1 pinch of salt to taste

1 tsp black pepper

1 pinch of cayenne pepper (optional)

Directions

1. Pre-heat oven to 350 degrees.
2. In a cast iron pan add olive oil, onions, bell peppers, mushroom, jalapeno and sauté over medium heat. Once the vegetables begin to soften (3-4 minutes), add the chicken sausage, taco seasoning, garlic powder, and salsa. Sauté for 2-3 minutes.
3. Crack the eggs and carefully place over the sautéed vegetables, spray with cooking oil and place in pre-heated oven for 7-10 minutes, dependent on how well-done you like your egg yolks. (Make sure the egg whites are cooked though before removing from the oven.)
4. Remove from oven, drizzle with extra virgin olive oil, top  eggs with freshly cracked black pepper, a pinch of cayenne pepper and a pinch of salt. Add cilantro and avocado, and you’re ready to dig in!

Tip: We ate these with corn tortillas, but you can eat them with toast or as is. I haven’t tried this yet but I think the next time I make this, I will serve it over black beans. Let me know how your skillet turned out and how you modified it. If you love this recipe, post a photo with the hashtag #DeliciousCins