Breakfast is the most important meal of the day, so why not start your day off with a hearty breakfast skillet. I planned this skillet around the idea of a cowboy breakfast. Cowboys work hard starting at the crack of dawn and want something hearty that will get them through the day.
You may be wondering why we seem to be using a cast iron for a lot of recipes now. Well my parents have had this cast iron for a few years, but my mother cannot get over the idea of a pan you can’t wash with soap so she barely uses it. However, the cast iron is one of the most versatile kitchen tools. I remember reading in a cookbook for college students, the chef talked about how this one pan cooks on the stove top, the oven, the grill and so much more!
Anyways back to this recipe. It is important you don’t overcook the eggs. You want to leave the yolks runny, so that when you break into them later the yolk will help bind some of your sausage together. The avocado adds that nice fresh element at the end.
Keep your sausage in your pan, not the floor,
Your favorite alternative chefs, K & T
Ranchero Breakfast Skillet
Ingredients
- 2 chipotle chiles in Adobo sauce diced
- 1 tbs. Adobo sauce
- Vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 red pepper diced
- 1 lb sausage
- 1 can black beans
- 3 eggs
- Salt and pepper
- 1 avocado sliced
Instructions
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Preheat to 400 degrees.
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Heat up cast iron skillet with vegetable oil. Once heated up add chipotles, Adobo sauce, and onions. Saute until onions start to become a little translucent, then toss in pepper and garlic.
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Next add sausage and cook through. After sausage is cooked through, mix in black beans. Cook for a couple more minutes before removing from heat.
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Create little wells in your meat mixture and crack in eggs. Salt and pepper eggs, then place in oven for 15 minutes.
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After you remove the skillet from the oven, add your sliced avocado and serve immediately.