Because Sometimes, Sleeping In Wins!

After over three and a half weeks on the road, hubs and I have become masters of early mornings, chasing sunrises, finding Wi-Fi, and then hitting the road again. 🚐🌅 But today? We got to sleep in! 😴✨ And what better way to celebrate a lazy morning than with a hearty, cheesy breakfast skillet loaded with sausage, potatoes, and eggs? 🥘🥚🧀

Here’s what you’ll need (serves 2):

• 3 tbsp olive oil (divided)
• 6-8 oz breakfast sausage
• 1 potato, diced 🥔
• 1 small onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 1/2 tsp cumin 🌿
• 1/2 tsp paprika 🌶️
• 4 eggs 🥚
• 1 cup shredded cheddar 🧀
• 1 tbsp pickled jalapeño (optional, for the kick!) 🔥
• 1 tbsp sliced scallions (optional) 🌱
• 2 tbsp salsa verde (or hot sauce if you like it spicy!) 🌶️ Try mine

How to Make This Morning Feast:

1. Heat 1 tablespoon of oil in your trusty cast iron skillet over medium heat. Add the sausage and cook until browned and no pink remains. Remove from the pan and set aside.
2. Add the remaining 2 tablespoons of oil, toss in the diced potatoes, and cook for 15-20 minutes, stirring now and then, until they’re golden and fork-tender—like little crispy clouds of goodness. 🤤🥔
3. Push the potatoes to one side of the pan. In the cleared space, toss in the onions and garlic—let them cook for 2-3 minutes until fragrant. 🧄
4. Return the sausage to the pan, sprinkle with cumin and paprika, and stir everything together like a breakfast symphony. 🎶🥄 Create four little “wells” in the mixture, crack in the eggs, sprinkle with cheese, then cover and cook for 3-5 minutes until the whites are just set and the yolks are begging for a break. 🍳🧀
5. Garnish with your favorites—today I went with spicy pickled jalapeños, sliced scallions, and a splash of salsa verde—because breakfast should always have a little pizzazz! 🌶️🌱💃

Time to dig in and enjoy a breakfast that’s as cozy as sleeping in—but way tastier! 😍🥄