• 1 lb. breakfast sausage
  • 3 medium red potatoes, diced
  • 1/2 teaspoon kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 4 eggs
  • Hot sauce (sririacha), for garnish
  • Italian parsley, for garnish


  1. Preheat oven to 400 F.
  2. In an oven safe skillet (preferably a cast iron), add the sausage and cook until well-browned and crumbly. Once brown, use a slotted spoon to remove the sausage, place into a bowl and set aside.
  3. Add the diced potatoes, salt, pepper, and garlic powder to the sausage grease and cook until crispy and tender, about 8-10 minutes. Once tender, return the sausage to the pan and stir, heating through.
  4. Create 4 small wells in the pan for each egg and then carefully crack one egg into each well.
  5. Place the skillet in the oven and bake until the eggs are no longer runny and the egg whites have set, about 4-6 minutes.
  6. Garnish with some fresh parsley and drizzle with hot sauce (I like Sriracha).

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