Let that special person sleep in and wake up to this homey, hearty breakfast.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
MethodIn large nonstick skillet, cook sausages over medium heat, stirring often, until browned, 5 minutes. Transfer to paper towel–lined plate. Drain fat from pan.
In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook mushrooms, red pepper, onion, garlic, thyme and half each of the salt and pepper, stirring occasionally, until golden, about 8 minutes. Transfer to bowl.
Meanwhile, peel and dice potatoes into about 1/3-inch (8 mm) pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, about 15 minutes.
Add sausages and mushroom mixture; cook, stirring, for 3 minutes.
Spoon into 4 greased 1-1/2-cup (375 mL) baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.
Bake on baking sheet in 375°F (190°C) oven until whites are set, yolks are runny and cheese is bubbly, about 15 minutes, or until desired doneness.
Nutritional facts Per serving: about
- Sodium 1257 mg
- Protein 27 g
- Calories 588.0
- Total fat 38 g
- Potassium 898 mg
- Cholesterol 240 mg
- Saturated fat 11 g
- Total carbohydrate 35 g
- Iron 19.0
- Folate 25.0
- Calcium 19.0
- Vitamin A 23.0
- Vitamin C 105.0