Breakfast Recipes – Breakfast Sausage Skillet with Sauteed Tomatoes and Basil
Who doesn’t love breakfast for dinner?!? I love easy breakfast recipes and this one certainly falls into my criteria.
This is an easy meal that can be served for dinner and reheated for breakfast (or visa versa). Add whatever eggs you like – sunny side up, scrambled, or poached and make it your own. I’ll definitely be making a vegetarian version for myself – either going meat-free totally or using one of the great sausage substitutes.
Delicious onions, sausage, potatoes, eggs, tomatoes and fresh herbs – a winner for sure! Fresh basil freezes well so wash it, dry it (make sure it’s completely dry), chop it and then freeze it and you’ll always have it on hand for easy recipes like this one.
Easy Breakfast Sausage Skillet with Sautéed Tomatoes and Basil
An easy-to-prepare hearty breakfast or dinner dish.
- 2 medium red potatoes (approximately 3/4 lb) washed and cut into thin wedges
- 1 small white onion, sliced
- 1-1/2 tsp rosemary, fresh (or 1/2 tsp dried)
- 2 Tbl olive oil
- 1/2 12-oz pkg Johnsonville Original Recipe Breakfast Sausage
- 1 cup grape tomatoes (approximately 1/2 pint)
- 1/3 cup Gouda cheese, shredded
- 2 to 4 large eggs (poached, fried or scrambled - your choice)
- 1/4 cup fresh basil leaves (slivered)
In a large skillet, over medium heat, warm the olive oil. Add the onions and rosemary. Cook for 1-2 minutes and then add the potatoes.
Cook for 5 minutes then add the sausages to the pan. Cook 10-12 minutes, turning occasionally to evenly brown all ingredients.
While the potato/sausages are cooking, prepare your eggs - set aside.
Add the tomatoes and stir carefully to combine and heat through. The tomatoes will brown slightly and burst open after about 3 minutes.
Remove the pan from the heat and sprinkle with the Gouda cheese then add your cooked eggs of choice and top with the fresh basil.
Found at MiscFiInds4u.com
Do you have a list of favorite go to breakfast recipes? I’d love to see them. I’m always looking for new tastes and textures to enjoy with the meat-loving hubby so recipes that lend themselves to being made both with meat and meat-free are always a hit with me.
Compliments of Johnsonville and reprinted with permissions. We’ve made changes to make the recipe reflect our personal cooking style