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.
Ingredients
- 1 tbsp vegetable oil
- 3 medium potatoes (peeled and slice thinly)
- Salt and pepper to taste
- 4 Andouille sausage
- 8 large eggs
- ¾ cups milk (180ml)
- 2 tbsp parsley (chopped)
- 1 cup cherry tomatoes (cut into halves)
Instructions
- 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.
Nutrition
Calories: 259kcal
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