| Allergens
- Wheat
- Eggs
- Milk
| Total Time
35 Minutes
| Servings
2
| Calories
1110 Kcal
Ingredients
- 12 ounce Potatoes
- 1 unit Bell Pepper
- 2 unit Brioche Buns
- 2 tablespoon Mayonnaise
- 1.5 tablespoon Sour Cream
- 1 teaspoon Smoked Paprika
- 9 ounce Italian Chicken Sausage
- 2 slice Gouda Cheese
- 2 unit Eggs
- Salt
- Pepper
- 4 teaspoon Cooking Oil
- 1 tablespoon Butter
Instructions
Prep
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Quarter bell pepper lengthwise; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve buns.Roast Veggies & Potatoes
Place bell pepper quarters on one side of a baking sheet. Drizzle with 2 tsp oil and rub to coat; arrange cut sides down. Toss potato wedges on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and softened, 18-20 minutes.Mix
In a small bowl, combine mayonnaise, sour cream, and ½ tsp paprika (save the rest for another use).Cook Patties
Form sausage* into two equal-sized balls. Heat a drizzle of oil in a large pan over medium-high heat. Once pan is very hot, add sausage balls. Using a spatula, firmly flatten each ball to create very thin patties. Cook until browned and cooked through, 3-5 minutes per side. In the last minute of cooking, top with gouda and cover pan until cheese melts. Turn off heat; transfer patties to a plate and tent with foil to keep warm. Wipe out pan.TIP: When forming the balls, splash a little cold water on your hands to prevent sticking!
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Fry Eggs
Melt 1 TBSP butter in same pan over medium heat. Once pan is hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. While eggs cook, toast buns until golden.Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.