Easiest Way to Cook Appetizing Breakfast Stovetop Medley

Breakfast Stovetop Medley. Season with lemon pepper, salt, and Cajun seasoning (if spice is desirable). Especially get a healthy amount on the tomatoes. Heat your pan to low medium heat and add olive oil and lightly season that as well.

Drain on paper towels; reserve most of the bacon fat in skillet. I use the large blades on this food chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads). Evolved into this dish over repeated use. You can cook Breakfast Stovetop Medley using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Breakfast Stovetop Medley

1. Prepare of roma tomatoes.
2. It's of bell peppers.
3. It's of mushrooms.
4. It's of avocado.
5. You need of polish sausage.
6. You need of lemon juice.
7. It's of olive oil and seasonings.

In small bowl, mix sugar and cinnamon. Stir in cereals and almonds until evenly coated. Line a baking sheet with parchment paper or brush with a few strokes of olive oil. In a medium sized bowl, combine the carrots, onions, and potatoes.

Breakfast Stovetop Medley instructions

1. Halve the tomatoes and cut up the peppers and sausage and mushrooms.
2. Season with lemon pepper, salt, and Cajun seasoning (if spice is desirable). Especially get a healthy amount on the tomatoes..
3. Heat your pan to low medium heat and add olive oil and lightly season that as well..
4. Pile everything on (besides the avocado) with the tomatoes facing down. Season more if desired and drizzle some lemon juice over the top of it all..
5. While that's simmering you can slice up your avocado and any other fruits and veggies you have around. I often pair cucumber and/or strawberries with this dish..
6. Dish it up and enjoy!.

Add the olive oil, salt, pepper, and parsley flakes. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Here's an oven-baked omelet that's packed with spinach and feta cheese. Bacon and onions are in there, too! You'll take this eggy pie from stovetop to oven and bake it until it's just set. "This is great for breakfast, lunch, and dinner, either hot, warm, or cold!" says Chef John. "Reminds me of spanakopita, the Greek spinach pastry." In a large saute pan over medium-high heat, add the olive oil and heat.