I've always cooked breakfast in our house and I like cooking whole meals in one pan, preferably a deep skillet or dutch oven. Mostly on the cooktop but sometimes finished with a few mintues baking in the oven. If all 3 kids are home and a few more guests I'm usually cooking breakfast for 8-10. We haveon occasion had a vegetarian or a vegan to feed so I adjust my proteins as needed. Any ingredients I don't grow I get from neighbors or local farm markets whenever possible. We eat pretty close to the source organic as possible vegetables and meat.
Two of the 3 kids are here for the weekend so I did a skillet breakfast. Finely chopped red onion (sometimes shallots) and yellow (or red) bell pepper, and chicken sausage sauted in olive oil until tender, then add diced sweet potato, teaspoon or more cumin, paprika, garam masala, pinch red pepper flakes and salt to taste. Cover and cook until sweet potato is softening, add a couple handfuls of chopped kale and cover and steam kale then uncover stir kale in and cook for a few minutes then crack eggs on top of the hash, sprinkle liberally with black pepper, recover and cook until eggs are done to your taste. IYou can put the covered skillet into a 425F oven for a few minutes and bake the eggs if you like, today I just decided to use the already hot stovetop.
I've cooked this weth all kinds of meat. I prefer bacon but it's good with any kind of sausage. My local butcher cures bacon and makes sausages of all kinds with all kinds of local meats. The one I used today was a kind of country breakfast sausage with chicken. Didn't take any pictures but it's a pretty colorful dish.
