Pulled Pork Breakfast Skillet
Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.
Foto: Barefeet In The Kitchen
Ingredients
- 3 tablespoons butter, divided
- 3 cups Roasted Breakfast Potatoes ((or store-bought frozen potatoes))
- 2 cups Pulled Pork Carnitas (or leftover pulled pork) (roughly chopped into 1/2" pieces)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 yellow onion, chopped into 1/2-inch pieces
- 1 red pepper, chopped into 1/2-inch pieces
- 1 g reen pepper, chopped into 1/2-inch pieces
- 4 -6 eggs
Steps
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In a large skillet, melt 1 tablespoon butter over medium high heat. Add the potatoes and spread them out in a layer across the pan. Let them cook and begin to brown for 2-3 minutes and then stir and spread them out again. Season to taste with salt and pepper. Cook another 1-2 minutes and then add in the meat. Stirring occasionally, cook for 2 minutes or so, until everything is hot and crispy. Remove to a medium-size bowl and cover to keep warm.
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Add a tablespoon of butter to the skillet, allow it to melt over medium heat and then add the onions. Cook, stirring occasionally, for 2 minutes, until the onions soften. Add the peppers (and mushrooms, if desired). Continue cooking, stirring occasionally, until the vegetables are tender, about 4 minutes.
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Drain any liquids from the skillet, only necessary when adding mushrooms. Return the meat and potatoes to the skillet with the vegetables. Stir to combine. Reduce heat to low.
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Add a tablespoon of butter to a medium-size skillet, allow it to melt over medium heat. Add the eggs. Cook the eggs until they are as done as you like.
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Divide the pork skillet between 4-6 plates and top with the eggs. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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