Tuscan Breakfast Skillet

We make variations of this breakfast skillet almost every weekend.  I usually roast fresh potatoes (or use leftovers from the night before), but frozen hashbrowns would work too.  I use whatever vegetables and meat we have on hand.  You can give it a mexican, tuscan or canadian feel, depending on the vegetable and meat combination.  Bacon, prosciutto, back bacon or pastrami... the meat options are endless!

The recipe is a bit time consuming for a weekday breakfast, but it can be prepared the night before and reheated.  It definitely makes for a great brunch, fresh!!

Ingredients:

• 2 potatoes, chopped into bite sized pieces
• 2 eggs (and a little milk)
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 1/2 lbs mushrooms, halved
• 3 slices of pastrami
• 1 tbsp crushed garlic
• 1 tbsp Kirkland tuscan seasoning
• 1/2 c. shredded cheese (I used a combo of gouda and cheddar)

Directions:

1. Preheat oven to 400 F.  Chop potatoes and toss them in EVOO and tuscan seasoning.  Roast for 20 minutes, turning halfway through cooking time.
2. Get a large bowl out, and as you complete the next few steps, just add keep adding the various components.
3. While the potatoes are roasting, soften the pepper, onion and mushroom in a skillet.  Add the garlic near the end.
4. Sear the pastrami and chop it up.
5. Scramble the eggs in the same skillet.
6. At this point, the potatoes should be done roasting.  Add them to the bowl and combine with the veggies, meat, eggs and half of the cheese.
7. Spray a shallow casserole dish and fill with the contents of the bowl.  Top with the remaining cheese.
8. Bake at 350 F for 10-15 minutes, until the casserole is heated through and the cheese is melted.
9. Serve and enjoy!  I top with ketchup, but the husband adds hot sauce.