Chicken and Eggs Breakfast Skillet
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat a 6-8 inch non-stick skillet over medium-high heat. Add the olive oil and let it preheat.
Add the sausage, chicken and bacon to the skillet. Stir until all the meat has browned slightly and is no longer raw, about 8 minutes.
Crack the four eggs in the skillet making sure to break the yolks slightly with a spatula. Cover and cook until the whites are fully cooked, about 12 minutes.
Season with salt and pepper and sprinkle with freshly chopped chives. Remove from the skillet and slice into wedges. Serve immediately.
|Per 190 g serving||Amount|
|Saturated Fat||8 g|
|Per 190 g serving||% Daily Value|