Lumberjack Breakfast Skillet
This breakfast skillet will be bringing all the lumberjacks in to fuel up. A hearty meal of hickory maple seasoned veggies, along with your standard sausage, and egg make for a great start to the day! Load up your plate and eat up!
Preheat oven to 375 degrees.
Cut the potatoes into bite sized pieces and place in a bowl. Toss with the olive oil and 2 tsp of Lumberjack.
Spread the potatoes out on a sheet tray and place in the oven. Roast for 20-25 minutes or until tender.
In a large skillet, cook the breakfast sausage over medium high heat. Rotate often to brown on all sides.
Remove from the pan and set aside.
Add 2 TB of butter to the skillet and add both peppers and onions. Sauté until softened.
Slice the breakfast sausage into pieces and add back to the pan with the sauteed vegetables. Season with Lumberjack.
Once hot and well-seasoned set aside.
Whisk the eggs and milk together.
Add 2 TB butter to the skillet and scramble the eggs.
Build the skillet in a medium sized cast iron pan.
Place the potatoes on the bottom followed by ½ of the shredded cheese.
Add the eggs and then the sausage and vegetable mix. Top with remaining cheese.