Loose Boots Ranch Enchilada Skillet Breakfast
1 pound (16 ounces) bulk pork breakfast sausage (Jimmy Dean®)
8 ounces (from 32 ounce package) frozen Potatoes O’Brien®
1 (10-ounce) can diced tomatoes with green chiles
2 tablespoons Olde Westport Mesa Flats Enchilada Spice Blend®
6 large eggs
In a large skillet, cook sausage until no pinkness over medium-high heat, remove from skillet, reserve pan drippings, to plate with paper towels to drain. Add potatoes to same skillet and cook in drippings until tender. Spread sausage evenly over potatoes. In a small bowl, blend tomatoes and Olde Westport Mesa Flats Enchilada Spice Blend®. Spoon tomatoes over top of sausage. Carefully break eggs over top, cover with lid, cook over medium heat until eggs are set and cooked as desired.