Breakfast Egg Bake for Dinner

 

I don’t know about you, but I actually hate trying to follow along a recipe when it’s only in video form as opposed to written text, which is why I thought this Kitchn recipe was a bit inconvenient. I’ve transcribed it below; any mistakes or modifications are mine. I liked this for dinner, though would perhaps make a simple green salad to serve as a side next time. 

2 lb. Yukon Gold potatoes, cubed 

1 red onion, sliced 

1 bunch scallions, sliced, white + light green separated from dark green parts 

1 tsp. paprika 

1 tsp. onion powder 

1 tsp. kosher salt 

½ tsp. black pepper 

1 Tbsp. olive oil 

1 lb. turkey breakfast sausage 

12 eggs 

½ cup lactose-free sour cream 

1 tsp. kosher salt 

½ tsp. black pepper 

Preheat the oven to 400 °F. Grease a 9”x13” baking dish. 

In a large bowl, stir together the potatoes, red onion, white and light green parts of the green onions, paprika, onion powder, salt, pepper, and olive oil. Pour the mixture in the dish. Break up the turkey sausage in pieces over the baking dish. 

Bake for 15 minutes, then give it a good stir and bake it for another 15 minutes. Pull it out of the oven and lower the temperature to 350 °F. 

Meanwhile, whisk together the eggs, sour cream, salt, and pepper. Pour the egg mixture over the contents of the baking dish, sprinkle with the dark green parts of the green onions (I forgot, so I used them as a topping later), and bake for 25 minutes. Let cool a bit before serving.