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Breakfast Sausage Skillet with Sautéed Tomatoes &
Spring Breakfast

Makes up to four servings Prep time: 10 minutes Cooking time: 25 minutes 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 12-ounce package Johnsonville Original Recipe Breakfast Sausage, divided 1/2 pint grape tomatoes, (about 1 cup) 1/3 cup shredded Gouda cheese 2-4 large eggs, poached, fried or scrambled 1/4 cup slivered fresh basil leaves Salt and pepper to taste

In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together. In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10-12 minutes, turning occasionally to evenly brown ingredients. Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes. Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil. All materials courtesy of Family Features. For more delicious reasons to rise and dine, visit