Bakeable Breakfast Skillet

minutes

35 minutes

5 of 5 Average (1 review)

The simple pleasures of delicious flavors and textures are easily felt in this Johnsonville dish. A nice mix of sweet and russet potatoes offers a great balance to the onions and bell peppers. Add in the sweet flavors of Johnsonville Breakfast Sausage Links, top with some egg and cheese, and you’ve got a quick and easy way to start your day.

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Breakfast/Brunch, Easter, Thanksgiving, Christmas, Breakfast Sausage

Ingredients Directions Reviews Print Recipe

1 package
(12 ounces) Johnsonville® Original Recipe or Vermont Maple Syrup Breakfast Sausage Links
2 cups
peeled cubed sweet potatoes
2 cups
cubed russet potatoes
1 cup
chopped onion
1/2 cup
chopped green bell pepper
1/2 cup
chopped red bell pepper
1/4 cup
olive oil
1/2 teaspoon
salt
1/4 teaspoon
pepper
7
eggs or 1-3/4 cups liquid egg whites or egg substitute
1 cup
(4 ounces) shredded Cheddar cheese

Preheat oven to 400°.
Cook sausage according to package directions; cut into ½-inch pieces and set aside.
In a large bowl, combine the sweet potatoes, russet potatoes, onion and bell peppers. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
Transfer the potato mixture to seven 3-in. ramekins or custard cups coated with cooking spray. Place ramekins in a shallow baking pan.
Bake, uncovered, for 30-35 minutes or until vegetables are tender.
Sprinkle sausage over the potato mixture.
Make a small well in the center of each dish. Crack an egg into each well and sprinkle with cheese.
Bake 5-10 minutes longer or until eggs are set.