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Baked Egg over Roasted Potatoes and Sausage

Andi Gleeson
  • 55 minutes
  • Serves 4

INGREDIENTS

4 cups

diced, unpeeled russet potatoes ( (about 2 large potatoes))

1

green bell pepper (diced)

12 oz

fully cooked sausage (sliced into 1/4" half circles)

1 tbsp

olive oil

1/2 tsp

kosher salt (plus a pinch)

1/2 tsp

chili powder

1/2 tsp

onion powder

4

eggs ((1-2 per person depending on preference))

freshly ground black pepper