Sausage Tomato Egg Bake
This easy Sausage Tomato Egg Bake is perfect for a weekend breakfast or brunch. The potato base makes it a hearty, delicious, and satisfying meal.
(peeled and slice thinly)
and pepper to taste
(cut into halves)
Heat vegetable oil in a non-stick pan. Add potato slices and cook until lightly brown, about 8 minutes.
Remove and arrange at the base of a 10 inch x 8 inch casserole dish. Lightly sprinkle with salt and pepper.
Pour a little water in the pan. When water comes to a boil, add sausages and cook for 8 minutes covered, turning once half way through.
Drain the sausage and cut each one at a diagonal into thin slices. Arrange the slices of sausage on top of the potatoes in the casserole dish.
Preheat oven to 350°F (180°C).
Crack the eggs into a medium sized bowl. Add some salt and pepper to taste. Whisk the eggs to break the yolks.
Pour in milk. Whisk lightly to combine.
Pour egg mixture into the casserole. Sprinkle chopped parsley over the top and top with cherry tomato halves.
Bake in a preheated oven for 50 minutes.
Remove and serve immediately.
Tried this recipe?
Sausage Tomato Egg Bake at https://www.rotinrice.com/sausage-tomato-egg-bake/