Breakfast-for-Dinner Skillet with Sausage and Roasted Vegetables

Preheat oven to 400°F (200°C).

Wash and dice the potatoes into 1/2-inch cubes (no need to peel).

Core and slice the red bell pepper into 1/2-inch strips.

Peel and slice the yellow onion into 1/4-inch half-moons.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.

Add the breakfast sausage links and cook for about 5 minutes, turning occasionally until browned on all sides. Remove to a plate.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Add the diced potatoes, sliced bell pepper, and onions to the skillet. Season with 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Cook the vegetables for 10 minutes, stirring occasionally, until the potatoes begin to soften and vegetables start to brown.

Meanwhile, slice the browned sausage links into 1/2-inch pieces.

Add the sliced sausage back to the skillet, distributing evenly among the vegetables.

Using a spoon, create 6 wells in the vegetable mixture and crack an egg into each well.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the egg whites are set but yolks are still runny (cook longer if you prefer firmer yolks).

Remove from the oven and let rest for 2 minutes before serving.