Recipes
Sun's Up Sausage and Egg Bake
Sausage, eggs and hash browns all in one pan? Sign us up for that! Sunday brunch – or breakfast any time – just got a whole lot easier (not to mention better tasting) thanks to this simple, no-fuss recipe. Why not try it out this weekend?
5
Prep Time
25
Cook Time
4
Servings
What You Need
- 1 pkg. (13.23 ounces / 375g) Johnsonville Original Recipe Breakfast Sausages
- 1 lb red potatoes, sliced into even 3/4 pieces
- 1 tbsp olive oil
- 4 eggs
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- salt and fresh ground pepper to taste
Preparation
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Preheat oven to 375°F.
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Arrange potatoes on a baking sheet. Drizzle with olive oil and toss to coat, then add Johnsonville Original Recipe Breakfast Sausages.
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Bake sausages and potatoes for 15 to 20 mins, turning halfway through.
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Remove tray from oven and use a spatula to create four spaces in the sausage and potato mix.
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Crack one egg into each space.
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Add the halved cherry tomatoes on top.
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Season everything with oregano, salt and pepper.
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Put back in the oven until eggs are thoroughly cooked, 5 to 8 minutes.
