Southwestern Breakfast Sausage Skillet
with enchilada sauce / mushrooms / zucchini
Start this skillet of Southwestern flavor on the stovetop and finish it in the oven to get super tender vegetables and well-developed enchilada flavor.
Smarts: Depending on the depth and size of the pan you're using, you may need to adjust the cook time for the breakfast sausage. Just keep cooking the dish until the sausage is heated through. If the vegetables and sauce show signs of burning, you can cover the entire dish with foil as it finishes cooking.
- Bell peppers, any color - 1, chopped
- Onions, medium - 1, diced
- Zucchini - 1 lb, cubed
- Mushrooms, any button - 8 oz, sliced
- Chives - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups
- Sausage, pork breakfast patties - 8 oz
- Pepitas / pumpkin seeds - 1/4 cup
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 4 Tbsp
- Stock, any type - 1 1/2 cups
- Make enchilada sauce - Combine oil (portion for sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
- Bell peppers / Onions / Zucchini - Prep as directed. Combine bell peppers and onions. Store zucchini separately. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
- Chives - Chop chives.
- Heat oven to 400F / 204C.
- Heat a large oven-safe skillet with oil (for sausage skillet) over medium heat. Add mushrooms and saute until golden brown, 4 to 5 minutes.
- Add bell peppers, onions, and some salt and saute until peppers and onions are starting to soften, ~4 minutes.
- Add zucchini and cook for 2 minutes to start it cooking. Season with some salt.
- Turn off heat and pour enchilada sauce over vegetables, scraping any browned bits up from the bottom of the pan.
- Add breakfast sausage patties on top in a single layer.
- Transfer the skillet to the oven and cook, uncovered, until zucchini is tender and breakfast sausage is golden brown and cooked, ~25 minutes. (Note: Most breakfast sausage patties are pre-cooked, so they just need to be heated through, but check the package instructions to be sure. You can turn the broiler on for a couple minutes at the end of cooking if you want more of a golden brown sear on the top of the sausage.)
- Serve vegetables, sauce, and sausage in shallow bowls with chives and pepitas on top. Enjoy!
This was even better than I thought it would be. It turned into more of a stew in the oven.0 Helpful
Wasn't really into the texture of this, and mine was pretty bland. I might take the advice next time to convert it to a burrito or add some hot sauce.0 Helpful
Came together quick and had a ton of veggies! We had to eat it as burritos because I could t find polenta but had tortillas to use up :)0 Helpful
I was skeptical about the tube polenta, but it turned out really well once baked. I used red enchilada sauce, and I’m glad I did based on some reviews that say this dish was too bland. My kids didn't go for it, but my husband and I really enjoyed it.0 Helpful
Tasty. Adults loved it, kids were not fans. Next time I will use instant polenta.0 Helpful
Used fresh corn and made red rather than green enchilada sause. Polenta was dried tomato. Delicious.0 Helpful