Sheet Pan Sausage and Egg Breakfast Bake

Name: Sheet Pan Sausage and Egg Breakfast Bake
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 uncooked breakfast sausages (6 oz total); 4 slices bacon; 8 oz. small cremini mushrooms, halved or quartered if large; 16 Campari or cocktail tomatoes, halved; 2 cloves garlic, finely chopped; 1 tbsp. olive oil; Kosher salt and pepper; 4 large eggs; 1/2 c. flat-leaf parsley, chopped; Toast, for serving

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By Kate MerkerPublished: Dec 17, 2020

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sheet pan sausage and egg breakfast bake

Mike Garten

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Yields:

4 serving(s)

Total Time:

50 mins

Cal/Serv:

300

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Try this savory breakfast (or breakfast for dinner!) on the GH Better Half Sheet Pan, available on qvc.com.

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Ingredients

4
uncooked breakfast sausages (6 oz total)
4
slices bacon
8 oz.
small cremini mushrooms, halved or quartered if large
16
Campari or cocktail tomatoes, halved
2
cloves garlic, finely chopped
1 Tbsp.
olive oil
Kosher salt and pepper
4
large eggs
1/2 cup
flat-leaf parsley, chopped
Toast, for serving

Directions

1. Step 1Heat oven to 400°F. On large rimmed baking sheet, roast sausages and bacon, 15 minutes.
2. Step 2In large bowl, toss mushrooms, tomatoes, and garlic with oil and a pinch each of salt and pepper. Add to baking sheet and roast 10 minutes.
3. Step 3Make wells among vegetables and crack 1 egg into each space; return to oven and roast until meat is cooked through and egg whites are opaque throughout, 8 to 10 minutes more.
4. Step 4Sprinkle with parsley and serve with toast if desired.