Name: Savory Potato, Sausage & Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 eggs; 3 potatoes, medium size; 2 tbsp. extra virgin olive oil; 1/4 tsp. Himalayan sea salt; 1/2 tsp. fresh ground black pepper; 1/4 tsp. garlic powder; 1/4 tsp. paprika; 1 tsp. milk; 1/4 tsp. parsley; 1/4 tsp. rosemary; 6 oz. Jimmy Dean regular ground sausage; 1/2 tbsp. salted butter; 1/2 c. shredded fiesta blend cheese

Savory Potato, Sausage & Egg Bake

Author: Jackie O.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings 1x

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Description

A cute and delicious breakfast bake that is warming and hearty!

Ingredients

Scale

4 eggs
3 potatoes, medium size
2 tbsp. extra virgin olive oil
1/4 tsp. Himalayan sea salt
1/2 tsp. fresh ground black pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
1 tsp. milk
1/4 tsp. parsley
1/4 tsp. rosemary
6 oz. Jimmy Dean regular ground sausage
1/2 tbsp. salted butter
1/2 c. shredded fiesta blend cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit on convection bake.
Place a frying pan on the stove and set the burner to medium low heat
Clean and chop the potatoes into 1 inch cubes, leaving the skin on. Transfer to a small bowl and place in the microwave on high for four minutes.
While the potatoes are in the microwave, weigh 6 oz of sausage and then place the ground sausage in the frying pan.
Using a fork or spatula, break the sausage apart and continue to sauté until browned.
Transfer the ground sausage to a bowl lined with paper towels or napkins.
Wash the frying pan and place back on the stove on low heat.
Remove the potatoes from the microwave and pour the extra virgin olive oil, paprika, garlic powder, salt, pepper, and rosemary over the potatoes.
Mix the potatoes until evenly coated and transfer to a baking sheet.
Place baking sheet with the potatoes in the oven for approximately 30 minutes, flipping halfway through until the potatoes are a golden brown color.
While the potatoes are baking, prep the scrambled eggs by cracking the eggs into a bowl and add the milk and a few pinches of freshly ground black pepper.
Scramble the eggs with a fork in the bowl until the eggs, milk, and pepper are completely mixed together.
Place the butter in the heated frying pan and ensure the pan is completely coated.
Once coated, transfer the egg mixture to the pan and begin slowly moving the eggs with a rubber spatula.
Continue to move the egg mixture until the eggs are fully cooked and fluffy. Remove from heat.
Transfer half of the potatoes to each mini cocotte.
Transfer half of the potatoes to each mini cocotte.
Layer 1/8 c. of shredded cheese into each mini cocotte.
Layer half of the scrambled eggs in each mini cocotte.
Top the scrambled eggs with 1/8 c. of shredded cheese.
Place the mini cocottes on a baking sheet and place in the oven at 350 degrees Fahrenheit for two minutes to melt the cheese.
Remove from the oven and serve.

Notes

If you are looking to save time in the kitchen, you can prep this dish the night before and heat through the next day before serving.
Can be used as a go-to meal prep breakfast option.
To reheat, place in the microwave on high for 1-2 minutes or oven at 350 degrees Fahrenheit for 5-10 minutes.
Can be cooked in a large casserole dish if the recipe is doubled or tripled. If cooked in a casserole dish, cook the potatoes in the casserole dish instead of cooking on a baking sheet.

Category: Breakfast
Method: Stovetop; Oven
Cuisine: American