Name: Toaster-Oven One-Pan Breakfast
Total time: 1 h
Ingredients: 1 pound Yukon Gold potatoes , unpeeled, cut into 1-inch pieces; 1 tablespoon vegetable oil; ½ teaspoon plus pinch table salt , divided; ⅛ teaspoon plus pinch pepper , divided; 2 slices hearty white sandwich bread; 2 tablespoons unsalted butter , softened, divided; 6 ounces breakfast sausage links; 2 large eggs

Why This Recipe Works

While making toast is your toaster oven’s bread and butter, just using it for slices of bread is ignoring its breakfast potential. A toaster oven can make an entire breakfast feast, eggs and all, in one pan. We gave the potatoes a head start in the oven before adding sausages to the baking sheet, baking this combo until the potatoes were cooked and the sausages were lightly browned. Piling the potatoes and sausages on one end of the sheet made room for the bread. 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 cracking the eggs into precut holes. A 450-degree oven provided a blast of heat to cook the eggs 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. Both types of sausage links cook in the same amount of time.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Spray small rimmed baking sheet with vegetable oil spray. Toss potatoes, oil, ½ teaspoon salt, and ⅛ teaspoon pepper together on prepared sheet, then spread into even layer. Bake until potatoes are spotty brown on tops and sides, 10 to 15 minutes.

Meanwhile, spread 1 side of bread slices evenly with 1 tablespoon butter. Using 2½-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, 10 to 15 minutes.

Remove sheet from oven. 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 side of sheet and use spatula to distribute evenly. Place bread slices and bread rounds buttered side up on empty side of sheet (do not place cut-out bread rounds in holes). Bake until bread is lightly toasted on bottom, 4 to 6 minutes.

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