Ingredients
Scale
- 24 oz Frozen cubed hash browns or diced fresh potatoes
- 1 lb Breakfast sausage links or sliced kielbasa
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 1/2 Yellow onion, diced
- 6 to 8 large Eggs
- 1 cup Shredded sharp cheddar cheese
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray to prevent sticking. In a large bowl, toss the diced potatoes, peppers, and onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the mixture in an even layer across the prepared baking sheet. Nestle the sausage links among the vegetables, ensuring nothing is too crowded so the potatoes can crisp up properly.
- Place the baking sheet in the oven and bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to toss the vegetables and turn the sausages for even browning. Once the potatoes are golden and the sausages are fully cooked, remove the pan from the oven. Use a large spoon to create 6 to 8 small “wells” or indentations in the vegetable mixture. Carefully crack one egg into each well. Sprinkle the shredded cheddar cheese over the vegetables and sausages, avoiding the egg yolks if you prefer them runny.
- Return the pan to the oven and bake for another 5 to 8 minutes, or until the egg whites are set but the yolks are still to your liking. Remove the pan from the oven and let it rest for 2 minutes. Garnish with fresh herbs like parsley or chives and an extra crack of black pepper. Serve immediately using a wide spatula to lift each egg and a portion of the surrounding bake onto plates.
- Cook Time: 50 minutes