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Sausage Breakfast Skillet with Sautéed Tomatoes and Basil

Sausage Breakfast Skillet with Sautéed Tomatoes and Basil



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Ingredients

  • 3/4 Pounds red-skinned potatoes, cut into very thin wedges
  • 1 onion, sliced
  • 1 Teaspoon rosemary, dried or fresh
  • 2 Tablespoons olive oil
  • 12 Ounces Johnsonville Original Recipe Breakfast Sausage, divided
  • 1 Cup grape tomatoes
  • 2 eggs, fried, scrambled, or poached
  • 1/3 Cup Gouda cheese, shredded
  • 1/4 Cup fresh basil leaves, thinly sliced
  • Salt, to taste
  • Black pepper, to taste

Directions

In a bowl, combine thinly sliced potato wedges, onion slices, rosemary, and olive oil. Toss together.

Use half the package of sausages (about 7 links).

In a 10- to 12-inch skillet over medium heat, add potato mixture and cook for 5 minutes, turning the potatoes occasionally so that they start to brown on both sides. Add the sausages to the pan and continue cooking alongside the potatoes, another 10 to 15 minutes, turning occasionally to evenly brown the ingredients in the pan. Add the tomatoes, stir to combine, and heat through, allowing the tomatoes to brown slightly and burst, about 3 minutes.

With a spatula, carefully push ingredients to the sides of the pan, leaving a space in the center to fry or scramble your eggs just the way you like them. Remove from heat and sprinkle your egg skillet with shredded Gouda cheese and fresh basil.

Nutritional Facts

Servings2

Calories Per Serving910

Folate equivalent (total)82µg21%

Riboflavin (B2)0.6mg35.3%


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

2 medium red skinned potatoes,
(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary
2 tablespoons olive oil
1 12-ounce package
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.

In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.

Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.


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