Breakfast Sausage Skillet with Sautéed Tomatoes and Basil

Ingredients

• 2 medium red skinned potatoes,(about 3/4 pound) cut into thin wedges
• 1 small onion, sliced
• 1 teaspoon rosemary, dried or fresh
• 2 tablespoons olive oil
• 1 12-ounce package Johnsonville Original Recipe Breakfast Sausage, divided
• 1/2 pint grape tomatoes, (about 1 cup)
• 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

Preparation

1. In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.
2. 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.
3. Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.
4. Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.

Preparation Time

10 minutes

Cook Time

25 minutes

Serves

3 to 4

Source

Johnsonville

© 2013 All rights reserved.