I’ve never been much of a breakfast person, but in an effort Jules and I have been making to eat better, I’ve determined that a substantial, filling, but not heavy breakfast is important. This quick dish, full of vegetables and protein and made using just one pan, is one of the better things to have come out of my experimentation thus far. And I gotta tell you, I’m very quickly becoming a breakfast person.
I’m not going to tell anyone they should only buy organic, non-GMO, fair trade, grass-fed whatever. I’ll simply tell you this – I feel better when I eat foods I cook myself, from scratch, from real ingredients. “Real” to me is fresh fruits, vegetables, dairy, and meats, and the closer to me it’s produced, the better. You have to define that for you, but I always encourage people to eat things that make them want to do stuff. Food is meant to fuel us, but if everything we eat makes us want to lounge, I think it’s time to make some changes.
The first decision you make every day sets the course for other decisions you make. For many of us, that first decision may be breakfast–this one we make a few times a week. The eggs are velvety, the vegetables are bright and the dish is filling, but not heavy. See below for the full recipe, and be sure to come tell me how it turned out.
One-Pan Baked Sausage and Eggs
- 1/2 of one sweet onion sliced thin
- 1 Tbsp about balsamic vinegar
- 1/2 lb of breakfast sausage
- 3-4 medium button mushrooms sliced (not too thin)
- 1 red bell pepper diced
- 1 handful cherry tomatoes cut in half
- 1 cup grated cheddar cheese
- 8 eggs
- fresh parsley roughly chopped
- olive oil
- salt & pepper
- Preheat your oven to 350 degrees.
- Add about 1 Tbsp olive oil in a large, oven-safe, non-stick pan and heat over medium heat.
- Add the sliced onions, season with salt & pepper, and sweat until the onions turn translucent. Add the balsamic vinegar and toss to coat.
- Bump the heat down to medium low and slow caramelize the onions, tossing occasionally with a wooden spoon.
- Once the onions are caramelized, put them in a bowl and set aside with the other prepared ingredients.
- Add the sausage to the pan and cook over medium heat until beginning to brown.
- Add the mushrooms, season lightly with salt & pepper, and sauté. If the sausage is lean, you may need to add more olive oil to the pan.
- Add the bell pepper, caramelized onions and cherry tomatoes, a pinch more each of salt & pepper, and sauté for 1-2 minutes, tossing the ingredients together.
- Turn the burner off, add the grated cheese evenly over the sausage mixture, and add the eggs one at a time on top of that. It's best to crack all the eggs ahead of time into a bowl to prevent egg shells from sneaking in.
- Season the eggs with salt & pepper and put the pan into your 350 degree oven until the eggs are done to your liking. The length of time on this depends entirely on your oven, whether it's convection or not etc.. So I prefer to open the door every few minutes and give the pan a shake (wearing an oven mitt, of course). When the white has set up and the yolks move slightly when shaken, that's a perfect, semi-soft egg (my preference).
- Top with chopped parsley, scoop each egg, as well as the sausage and veggies they sit on, onto a plate and serve.