Cowboy Breakfast Skillet
This cowboy breakfast skillet, with sausage and bacon, plenty of Mexican-blend cheese, and a biscuit topping, is a 1-pot breakfast that is prefect for a casual crowd.
Ingredients
Method
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat a 12-inch cast iron skillet over medium-high heat; cook breakfast sausage, stirring occasionally until browned, about 5 minutes. Drain excess grease.
- Return sausage to skillet and add onion, bell pepper, jalapeno, and salt and continue cooking until peppers begin to soften, about 4 minutes. Remove from heat, drain any excess liquid, and set aside.
- Add sour cream and 2 cups shredded cheese to a bowl; stir until well combined. Set aside.
- Whisk baking mix, milk, and oil together in a separate bowl until smooth. Add crumbled bacon and mix well; set aside.
- Sprinkle tomatoes evenly over sausage. Carefully spoon cheese mixture over tomatoes. Pour baking mix mixture on top and sprinkle with remaining cheese.
- Bake uncovered in the preheated oven until golden brown, about 30 minutes.
- Let skillet rest for 10 minutes before serving. Garnish with sour cream and cilantro or green onions.
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