Crispy hash browns are tossed with shredded cheese and delicious bits of vegetarian sausages in this sausage and egg dish. It’s great for those who like something a little more savory to start their day.
Please note: I created this recipe using a half-sized sheet pan (18 x 13 inches).
Preheat the oven to 450 degrees Fahrenheit.
Spread the hash browns on a sheet pan. Pour on the oil and spices. Toss everything together. Sprinkle the shredded cheese over everything.
Set aside a little bit of space for the sausages. Place them on the sheet pan. (Alternatively, you can sauté them in a pan for a crispier result).
Bake for 18 to 20 minutes. If you’re baking the sausages in the oven, flip halfway through the baking time.
Remove the pan from the oven. You can either set aside the sausages to eat whole, or you can cut them up into pieces and toss into the hash browns.
Make seven wells inside of the hash browns and gently add in cracked eggs, one at a time.
Bake for an additional 10 minutes, or until the eggs are set.