Ingredients:

  • 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 12 oz breakfast sausage links
  • 6 large eggs
  • 1 red bell pepper, sliced into 1-inch pieces
  • 0.5 red onion, sliced into 1-inch pieces

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced potatoes, sliced peppers, and onions with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Spread the potato and vegetable mixture onto a rimmed 18x13 inch aluminum sheet pan in a single layer. Nestle the breakfast sausage links among the vegetables.
  3. Roast for 20-25 minutes until the potatoes are golden-brown and the sausages are fully cooked and browned.
  4. Remove the pan from the oven. Use a spoon to clear six small wells in the roasted mixture. Carefully crack one egg into each well.
  5. Return the pan to the oven and bake for an additional 5 to 7 minutes until the egg whites are set but the yolks remain liquid.
  6. Remove from the oven and let rest for 2 minutes before serving. Garnish with chives or avocado if desired.