Sheet Pan Sausage & Egg Breakfast Bake

Let's Cook

1. Step 1.

   Heat the oven to 400°F. On a rimmed baking sheet, arrange the 4 uncooked breakfast sausages and 4 slices of bacon in a single layer. Roast for 15 minutes, until the bacon begins to crisp and the sausages are partially cooked.

2. Step 2.

   While the sausages and bacon roast, in a large bowl, toss the halved mushrooms, halved tomatoes, and finely chopped garlic with 1 tablespoon olive oil and a pinch each of salt and pepper. After the initial 15 minutes, remove the baking sheet from the oven and add the vegetable mixture, spreading it evenly around the sausages and bacon. Return to the oven and roast for 10 minutes, until the mushrooms are tender and the tomatoes begin to soften.

3. Step 3.

   Remove the baking sheet from the oven. Using a spoon, create 4 wells among the vegetables, spacing them evenly. Crack 1 large egg into each well. Return the baking sheet to the oven and roast until the sausage is cooked through (no longer pink inside) and the egg whites are set and opaque, about 8 to 10 minutes. The yolks should remain runny if desired.

4. Step 4.

   Sprinkle the finished bake with ½ cup chopped fresh flat-leaf parsley. Serve immediately with toast, if desired.