“Brinner”, Breakfast-For-Dinner, or BFD is a fun option for last-minute dinner change-up and it is also very economical.
Sweet, savory, or both, Brinner options are simple, nutritious, and filling. Many recipes can be altered based on what you have available in your fridge and pantry: Just swap meat, veggies, fruit, cheeses, and herbs to make it work for you.
Eggs are one of the staples in my home kitchen pantry.
Always check out my Instagram @the5oclockrush to see my daily dinners photos.
Baked Eggs with Italian Sausage and Two Kinds of Potatoes Hash Browns
Makes 4-6 servings
- 2 tbsp. of olive oil
- 2 Sweet potatoes, peeled and diced
- 2 Yukon Gold potatoes, peeled and diced
- 1/4 of Sweet Vidalia onion, diced
- 1 pkg. of Sweet Italian sausage, ground
- 1/2 cubanelle pepper, finely chopped
- chives, finely chopped
- 1/4 cup of baby parmesan cheese, grated
- 1 tomato, concassé *
- 4-6 eggs
- salt and pepper to taste
- Frank’s Red Hot ® for dipping
Tip: I used one large cast iron pot for this recipe.
In a hot cast iron skillet over medium high heat, add olive oil and diced sweet potatoes. Let cook for about 5 minutes until slightly browned. Add onions and cook for an additional 4 minutes till soft. Add pinches of salt and pepper. Cook for another 5 or so minutes until potatoes are soft.
Remove sweet potatoes from pan and set aside, now cook the Yukon gold in the same manner.
Remove and set aside.
Wipe out the hot pan with a paper towel, and add the ground italian sausage. Cook until the sausage is browned and then add the finely chopped cubanelle peppers. Return the 2 potato hash browns to the pan.
Using the back of a spoon, make wells (slight depressions) for the eggs in the hash browns. Crack an egg into each well, season lightly with salt and pepper. Sprinkle the grated cheese on top of each egg. Cover the pan with a lid and cook for approximately 6 minutes until the whites are firm and the yolks are still runny.
Sprinkle with more cheese, chives and dice tomato concassé and serve immediately with Frank’s Red Hot ® for dipping.
*Tomato concassé (pronounced “conk-a-SAY”) refers to tomatoes that have been peeled, seeded and roughly chopped. I skipped the peeling step and just seeded and chopped the tomatoes.