On a crisp autumn morning in the mountains, a good hearty breakfast is truly food for the soul. Our skillet breakfast, complete with cooked cubed pumpkin and served sizzling in a piping hot mini cast iron pan, always turns heads in the dining room when we serve it. Make sure to use a “pie pumpkin” for the fresh pumpkin; these are small, not the big ones in the stores for carving.
Fall Breakfast SkilletPrint This Recipe
- 1 small pie pumpkin seeded, skinned and cubed
- 2 bell peppers (mix colors) coarsely chopped
- 1 onion coarsely chopped
- 4 small potatoes cubed
- 1-pound ground pork sausage cooked
- 2 Tbsp dried ground sage
- Salt and pepper
- 1 tsp pumpkin pie spice
- 4 large eggs
- 1 cup shredded cheese of your choosing
- Green onion chopped for garnish
In a large skillet, preferably cast iron, melt a little butter and vegetable oil. Sauté all the vegetables on medium high heat until the pumpkin and the potatoes are tender (about 10-12 minutes).
Add the sausage and the spices and continue cooking for another 2 minutes until all thoroughly heated.
If serving in individual cast iron fry pans, pre-heat these in the oven or on a burner – the hotter the pan, the more it will sizzle. In a small non-stick fry pan, add a little oil or butter and fry the eggs to your liking.
To serve, use the individual cast irons or assemble on individual plates. Layer the pumpkin mixture, ¼ cup shredded cheese, fried egg and top with green onions. Serve hot and sizzling.
NOTE: Obviously this recipe can be made with many different vegetables, and can be vegetarian by leaving out the meat, dairy-free leaving off the butter and cheese, and can be vegan by also leaving out the egg and using more vegetables and seasonings. This is easy, quick and delicious with variety of all dietary needs.
Recipe By: Debbie Santy - January 30, 2020