Roasted Potatoes, Chicken Sausage and Peppers with an Over Easy Egg On Top (aka longest blog post name ever!)

This is an excellent breakfast, lunch or dinner item.  I made this the first time for breakfast but this time, I made it for dinner.  It is protein packed and so delicious!

Roasted Potatoes, Chicken Sausage and Peppers with an Over Easy Egg On Top (aka longest blog post name ever!)  (adapted from skinnytaste.com)


1 1/2 lb. yukon gold potatoes, cut in 1" pieces
1 medium yellow onion, peeled and quartered, layers separated
2 bell peppers, seeded and cut in 1" pieces (I used a green and a red because that's what I had on hand)
2 t. extra virgin olive oil
Salt and pepper to taste
1 t. rosemary, fresh or dried
1/2 t. garlic powder
1 lb. Italian chicken sausage links, each link cut in 6-8 pieces

Preheat oven to 375.  Combine potatoes, onion, bell peppers, olive oil, salt, pepper, rosemary and garlic powder in a large bowl.  Toss to combine.  Place on a foil lined baking sheet that has been sprayed with nonstick cooking spray.  Bake for 15 minutes.  Toss so nothing sticks and add chicken sausage pieces.  Bake another 25-35 minutes, tossing once or twice until the chicken sausage is fully cooked.  Cooking time will very depending on the size of your potatoes and chicken sausage so keep an eye on it so they don't burn!

Over Easy Egg

Heat 1/4 t. extra virgin olive oil in a small saucepan over medium heat.  Add 1 large egg and season with salt and pepper.  Fry the egg until the white is done but the yolk is still runny.  Serve on top of the roasted potato mixture, poking the yoke to let it run all over the potatoes, peppers, onion and sausage. Divine!

To prep ahead go ahead and roast the veggies and sausage and store in the fridge.  Heat individual servings in the microwave while you fry your egg(s)!

Serves 4 (513 calories each, including the fried egg) according to my calculator on loseit.com - this will vary depending on what kind of sausage you use.