Sheet Pan Breakfast
Yields: 4-5 servings
 
Ingredients
  • 2 pounds Yukon gold potatoes, cut into ½-inch cubes
  • 1 cup chopped red onion
  • 1 large orange bell pepper, seeded and chopped
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ pound smoked sausage, cut into ½-inch-thick slices
  • 1 (6-ounce) can buttermilk biscuits
  • 4 large eggs Butter, to serve
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 425°. Line a large 18x13-inch rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together potatoes, onion, bell pepper, cheese, garlic, oil, parsley, salt, and pepper. Place in an even layer on prepared pan.
  3. Bake for 25 minutes. Carefully remove pan from oven. Add sausage to pan; push potato mixture to one side, clearing a 5-inch-wide area. Add biscuits to pan.
  4. Bake until biscuits are golden brown, about 12 minutes, adding eggs during last 5 minutes of baking. Top biscuits with butter. Garnish with parsley, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/sheet-pan-breakfast/