We normally enjoy going out for breakfast on the weekend, on either Saturday or Sunday. But in keeping with my new effort to cook at home, I attempted a “skillet” breakfast this morning. I had some breakfast sausage left, about half a pound, the kind that comes in a log (I know, sounds terrible, but it is convenient), an orange bell pepper, half an onion, a cup and a half of cherry sized tomatoes, some leftover Mexican rice, eggs, colby cheese and scallions. I cooked the sausage first, breaking it up well. Removed it and then cooked a half cup of chopped onion for a few minutes in the leftover fat from the sausage. The sausage didn’t release a ton of fat, otherwise, I would have drained some, until I had just a couple teaspoons. After the onions were a little softened and translucent, I added the chopped bell pepper and cooked that for another five minutes. Next I added the tomatoes, which I had chopped into quarters. I cooked all the veggies for another few minutes, until the tomatoes started to release some juice, before adding back the sausage and the leftover rice. I mixed everything well and then cracked three eggs over the mixture, lightly scrambling them on top, without mixing them though, if that makes sense. Then I sprinkled about 1/2 cup of shredded cheese over everything. Finally, I sprinkled about 1/8 cup of sliced scallions on top of the cheese. I put a lid on the pan and turned the heat to low and let it cooked until the eggs were cooked through, about 12 minutes. This turned out better then most skillet breakfasts we’ve ordered in restaurants, according to my hubby, who had seconds. I loved it. It was delicious. It made enough for four people. I think I’ll add this one to my weekend breakfast rotation. Of course, I would have added mushrooms, zucchini, summer squash or other veggies, if I’d had them on hand. This is the kind of thing you can make with whatever you happen to have in your pantry, though the sausage, egg and cheese are kind of the necessary building blocks. You could throw in some herbs or peppers with heat, if you wanted as well. Couldn’t be easier.