Ingredients
1/2 pkg(s)
Eckrich Smoked Sausage
1/2 pkg(s)
2 Tbsp.
Oil
2 Tbsp.
1/2 cup(s)
Chopped onion
1/2 cup(s)
6 whole
Small red potatoes, cut into 1/2 inch cubes (2 cups)
6 whole
10
Brussels sprouts, trimmed, halved
10
1/4 cup(s)
Water
1/4 cup(s)
2 clove(s)
Fresh garlic, minced
2 clove(s)
1 Tsp.
Salt
1 Tsp.
1/4 Tsp.
Black pepper
1/4 Tsp.
1/4 Tsp.
Crushed red pepper flakes, optional
1/4 Tsp.
1 Tbsp.
Chopped parsley, optional
1 Tbsp.
4
Eggs
4
Directions
Preheat oven to 350ºF.
Slice Eckrich Smoked Sausage into thin coins; set aside.
In a 10-inch oven-proof non-stick skillet, heat oil over medium heat. Add onion, potato, and Brussels sprouts; sauté for 5 minutes, stirring occasionally. Add water; cover and continue cooking 5 minutes.
Stir in sausage, garlic and seasoning; continue cooking uncovered 5 to 8 minutes or until vegetables are tender, stirring occasionally.
Make four small wells on surface; carefully crack eggs into wells. Bake 10 minutes or until eggs are set. Sprinkle with parsley.
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