Name: One-Pan Breakfast
Total time: 1 h 15 min
Ingredients: 2 pounds Yukon Gold potatoes , unpeeled, cut into 1-inch chunks; 1 tablespoon vegetable oil; Salt and pepper; 4 slices hearty white sandwich bread; 3 tablespoons unsalted butter , softened; 12 ounces breakfast sausage links; 4 large eggs

Why This Recipe Works

What’s better than breakfast any time? Breakfast made all on one pan. We gave 1-inch pieces of potato a head start in the oven before adding sausages to the baking sheet. We then cooked this combo until the potatoes were browned and the sausages were just lightly browned. We piled the potatoes and sausages on one end of the baking sheet to make room for the bread and eggs; the sausages finished browning because we left them slightly elevated on the pile. To ensure that the toast and eggs finished cooking at the same time, we pretoasted one side of the bread and then flipped it before adding the eggs. A 475-degree oven provided an initial blast of heat to cook the eggs through without sacrificing runny yolks.

Before You Begin

We prefer to use raw breakfast sausage links for this recipe, but fully cooked frozen links can also be used; Jimmy Dean Fully Cooked Original Pork Sausage Links are our favorite. Both types of sausage links cook in the same amount of time. The potatoes can be cut, submerged in water, and refrigerated for up to 24 hours. Dry them thoroughly with a dish towel before using.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Spray rimmed baking sheet with vegetable oil spray. Toss potatoes with oil, 1 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet and spread into even layer. Bake until potatoes are spotty brown on tops and sides, about 20 minutes.

Meanwhile, spread 1 side of bread slices evenly with 2 tablespoons butter. Using 2 1/2-inch biscuit cutter or sturdy drinking glass of similar diameter, cut circle from center of each bread slice; reserve cut-out bread rounds.

Remove sheet from oven. Distribute sausages over potatoes (it’s OK if some fall onto sheet), return sheet to oven, and bake until sausages are lightly browned on top, about 12 minutes.

Remove sheet from oven. Using metal spatula, push potatoes and sausages into pile occupying about one-third of sheet, creating enough room for bread. Place remaining 1 tablespoon butter on now-empty part of sheet and use spatula to distribute evenly. Place all bread, buttered side up, on empty part of sheet (do not place cut-out bread rounds in holes). Bake until bread is lightly toasted on bottom, about 4 minutes.

Remove sheet from oven. Flip bread. Crack 1 egg into each bread hole and season eggs with salt and pepper. Bake until yolks have clouded over but still give slightly when touched, 3 to 4 minutes. Transfer sheet to wire rack and let sit until whites are completely set, about 2 minutes. Serve immediately.