Sheet Pan Breakfast Bake
Ingredients
The base
-
3
medium
russet potatoes, shredded
-
1
medium
onion, diced
-
1
medium
bell pepper, diced
-
4
tbsp
ghee (or coconut oil for dairy free)
-
1
package
Jones Dairy Farm Raw No Sugar Pork Sausage Links, thawed
-
6-8
large
eggs
-
to taste
sliced avocado (optional topping)
The seasoning
-
2
tsp
garlic powder
-
1
tsp
oregano
-
1
tsp
sea salt
-
½
tsp
pepper
Instructions
- Preheat the oven to 400°F.
- Prepare the onion and bell pepper as noted.
- Mix the seasoning ingredients in a small bowl and set aside.
- Shred the potatoes and soak them in cold water, then rinse well.
- Wring out the excess water from the shredded potatoes using a kitchen towel.
- Grease two 11x17 sheet pans with 1 tbsp of ghee each.
- Divide the potatoes, onion, and bell pepper between the two sheet pans.
- Melt the remaining ghee and pour half over each pan, mixing well.
- Season each pan with half of the seasoning mix and spread the mixture evenly.
- Bake in the oven for 20 minutes.
- Add the sausage links to the pans and bake for another 20 minutes.
- Crack eggs on top of the mixture and season with salt and pepper.
- Bake for an additional 5 minutes.
- Broil for 2-4 minutes until the eggs are cooked to your liking.
- Serve with avocado slices if desired.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
30g
Total carbohydrates
20g
Total protein
25g
Sodium
800mg
Cholesterol
300mg
You might also like