Sausage Breakfast Skillet with Sautéed Tomatoes and Basil

Leave it to Johnsonville to come up with a great way to spice up breakfast with this great skillet!
Contributor

Johnsonville

Leave it to Johnsonville to come up with a great way to spice up breakfast with this great skillet!

2
Servings
897
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds red-skinned potatoes, cut into very thin wedges
  • 1 onion, sliced
  • 1 Teaspoon rosemary, dried or fresh
  • 2 Tablespoons olive oil
  • 12 Ounces Johnsonville Original Recipe Breakfast Sausage, divided
  • 1 Cup grape tomatoes
  • 2 eggs, fried, scrambled, or poached
  • 1/3 Cup Gouda cheese, shredded
  • 1/4 Cup fresh basil leaves, thinly sliced
  • Salt, to taste
  • Black pepper, to taste

Directions

In a bowl, combine thinly sliced potato wedges, onion slices, rosemary, and olive oil. Toss together.

Use half the package of sausages (about 7 links).

In a 10- to 12-inch skillet over medium heat, add potato mixture and cook for 5 minutes, turning the potatoes occasionally so that they start to brown on both sides. Add the sausages to the pan and continue cooking alongside the potatoes, another 10 to 15 minutes, turning occasionally to evenly brown the ingredients in the pan. Add the tomatoes, stir to combine, and heat through, allowing the tomatoes to brown slightly and burst, about 3 minutes.

With a spatula, carefully push ingredients to the sides of the pan, leaving a space in the center to fry or scramble your eggs just the way you like them. Remove from heat and sprinkle your egg skillet with shredded Gouda cheese and fresh basil.

Nutritional Facts

Total Fat
47g
67%
Sugar
17g
19%
Saturated Fat
25g
100%
Cholesterol
135mg
45%
Carbohydrate, by difference
77g
59%
Protein
42g
91%
Vitamin A, RAE
128µg
18%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
50mg
67%
Vitamin K (phylloquinone)
121µg
100%
Calcium, Ca
362mg
36%
Choline, total
169mg
40%
Fiber, total dietary
5g
20%
Fluoride, F
41µg
1%
Folate, total
67µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
481mg
69%
Selenium, Se
40µg
73%
Sodium, Na
1549mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
338g
13%
Zinc, Zn
5mg
63%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.