Breakfast Skillet

I like this for an easy Saturday morning, or if I have my life together and can get the kids ready in time. It's relatively simple, but super tasty, and makes enough to share and/or share.



1 lb breakfast sausage
2 medium sweet potatoes, diced
5 eggs
1 avocado, diced
handful cilantro
hot sauce
shredded cheese, optional

1. Preheat the oven to 400 F.
2. Brown the sausage in an oven-safe skillet. After it's cooked, pour the sausage in a colander to drain it of the grease. DO NOT WIPE OUT THE SKILLET!
3. Using the leftover grease, cook the sweet potatoes until they're cooked and browned on the edges.
4. Add the sausage back into the skillet and make little wells in the sausage and sweet potato mixture.
5. Crack the eggs in the wells and put the skillet in the oven, allowing the eggs to set.
6. When done, sprinkle with cilantro and cheese. Serve with fresh avocado and hot sauce.


Depending on your palate, omit any of the toppings!!


From my research, asking friends, and Google it seems that Congee is pretty particular to the individual or family. Seen as a comfort food and a childhood memory, you can make congee however you want! I happen to like mine with fresh veggies and egg. But dress yours up however you want!



1 cup Jasmine Rice
8 cups vegetable broth (or beef/chicken)
1 tbsp avocado oil
3 cloves of garlic, minced
Salt (per your taste)
Carrots ribboned with a vegetable peeler
Fresh Cilantro
Green Onions
Sesame Oil
Cashews, broken in pieces.
Soft Boiled Egg

1. Heat a large pot over medium-high heat. Add avocado oil.
2. Add minced garlic and let it cook for 1 minute.
3. Combine the rice and broth in the pot and cover, leaving a slit for steam to release. Bring the pot to a boil. 4. Once the rice is boiling, reduce the heat to low.
5. Let the rice cook until the broth has reduced significantly, leaving a porridge type consistency.
6. Put your portion of congee in a bowl, top with sesame oil, ribboned carrots, cilantro, green onions, fresh (or pickled) jalapenos, cashews, and a soft boiled egg.


It takes about an hour+ to reduce the rice without burning it. Stir it regularly to keep it from sticking to the bottom (and to make sure it doesn't pour broth all over your burner).



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