Sorghum, Sausage, and Shirred Eggs Breakfast Skillet

serving my sorghum and sausage skillet to my brunch guest.

5 from 1 vote

Sorghum, Sausage, and Shirred Eggs Breakfast Skillet

Ditch the boring breakfast hash. This Sorghum & Sausage Breakfast Skillet features nutty pearled sorghum, caramelized sweet potatoes, and rich, cream-baked shirred eggs.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, Main Course

Cuisine: American, French

Keyword: air fryer, sorghum

Servings:

Calories: 532kcal

Author: Chuckie Hessong

Equipment

Instant Pot

Ingredients

⅓ cup pearled sorghum uncooked
1 cup water
1 pound breakfast sausage
¼ cup onion sliced
¼ cup colored bell pepper diced
1 clove garlic minced
3 leaves fresh sage chiffonade
kosher salt to taste
5 ounces baby spinach
1 tablespoon olive oil
2 small sweet potatoes diced
1 teaspoon black pepper
½ teaspoon red pepper flakes optional
½ teaspoon ground cinnamon
2 tablespoons sorghum syrup
6 large eggs
½ cup heavy whipping cream
⅓ cup chopped pecans or pepitos

Instructions

Rinse and drain ⅓ cup dry pearled grain sorghum. Pour 1 cup water and sorghum into an instant pot. Set the pressure cooker to high pressure for 15 minutes. Once the pressure cooker has completed, remove from heat and release all of the pressure before opening the lid. Drain the sorghum into a small colander. Rinse the sorghum and set aside.
1 cup water, ⅓ cup pearled sorghum
Preheat the oven to 325 ℉.
In a large skillet, over medium high heat, cook breakfast sausage, onion, peppers, garlic, and sage. Cook until the sausage is browned.
1 pound breakfast sausage, ¼ cup onion, ¼ cup colored bell pepper, 1 clove garlic, 3 leaves fresh sage
Stir in the baby spinach and cook until wilted. Add salt to taste. Set aside.
5 ounces baby spinach
In the same skillet, add the olive oil and diced sweet potatoes. Season with salt, pepper, red pepper flakes, and cinnamon. Cook until tender and browned. Remove from heat. Add the sorghum syrup and stir well.
1 tablespoon olive oil, 2 small sweet potatoes, kosher salt, 1 teaspoon black pepper, ½ teaspoon red pepper flakes, ½ teaspoon ground cinnamon, 2 tablespoons sorghum syrup
Pour the sausage mixture into the sweet potatoes, add the cooked pearled sorghum and stir to combine.
Using the back of a ladle or dry measuring cup, make 6 indentations for the eggs. Carefully crack the eggs into the indentations without breaking the yolks.
6 large eggs
Pour the heavy whipping cream around the eggs. Season each egg with salt and pepper. Top with nuts.
½ cup heavy whipping cream, ⅓ cup chopped pecans or pepitos
Place in the middle of the oven and bake for 20 to 22 minutes or until whites of eggs have set and yolks are still soft. Remove from oven, and allow to set for 3 minutes before serving.

Notes

🧡 Alpha Gal Friendly:

use turkey or chicken sausage
Skim the fat off of canned coconut milk in place of heavy whipping cream

Cooked Sorghum:

⅓ cup dry pearled sorghum + 1 cup liquid = 1 cup cooked sorghum

Nutrition