Sausage Potato Omelet is healthy, easy, low-fat and high in protein! This oven baked omelet recipe has all the flavor and components of a full breakfast.
I seriously love how easy this ‘oven’ omelet is. Sausage Potato Omelet, proves that comfort can come in the form of an omelet and also be without cheese. And, believe me, I’m a cheese lover! But, I didn’t miss the cheese in this filling Sausage Potato Omelet.
Of course, if you could add cheese if you want. You can also replace the sausage with mushrooms and throw in a handful of spinach to bump the nutrients up even more!
I’m all about meatless, but the family isn’t. I used turkey sausage links. You can use pork or your favorite sausage.
Sausage Potato Omelet Tips
To be clear, I boiled the potatoes in a large pan. At the same time I cooked the sausage in the non-stick, saute’ pan pictured. I then added all the omelet ingredients to the pan and baked it. (It’s oven safe. Check your pan before cooking in the oven with it. Not all pan handles are oven-safe.)
All the meats need to be pre-cooked for an oven omelet or stove-top omelet.
Basically, an oven omelet and a frittata are the same thing. A frittata is pre-cooked stove-top and finished in the oven, whereas I baked my omelet from start to finish in the oven. They are both ‘egg pies’ and can be enjoyed hot or cold. Try eating a leftover slices between a biscuit or toasted bread!
I detest standing over the stove flipping omelets. You can clean the kitchen, set the table or blow-dry your hair (ahem) during the 18 to 20 minutes that this Sausage Potato Omelet takes to cook.
What I also love, if you’re one that loves breakfast for dinner, this is hearty and satisfying and won’t leave you hitting the fridge later for a midnight snack! It would also make a nice brunch recipe. Think… Mother’s Day!
!!!!!
Mother’s day. Me sleeping in. Me not cooking. Oh joy!
I hope my family reads this……
- 2 and 1/2 cups potatoes diced
- 5 ounce turkey sausage links
- 1/4 cup onion diced
- 8 cherry tomatoes
- 4 eggs beaten
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper
- 1/8 teaspoon fried thyme
-
Preheat oven to 350 degrees F.
-
Wash, cube and boil the potatoes until fork tender. Drain.
-
Cook sausage and onions in a skillet or saute pan and cook through. Cut into sausage into bite size pieces.
-
Add potatoes, sausage, onions and tomatoes to skillet.
-
In a small bowl, beat eggs. Add salt, pepper and thyme.
-
Slowly pour eggs over potato mixture.
-
Bake in 350 degree oven for 18 to 20 minutes or until center of eggs are set.
-
Serve hot.
I used a 9 inch oven-proof, non-stick pan. I cooked the sausage and onions first and used the same pan to then cook the omelet in.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Don’t miss a single recipe! Sign up for my weekly email. I won’t bombard you with emails, I send one email a week with all my latest recipes. And, I never ever share your email address with anyone. You can sign up here.
[wysija_form id=”1″]
Related Posts
Ham Cheese and Potato Frittata
Roasted Winter Vegetable and Pesto Quinoa Bowl
Poblano Pepper Chili Rellenos Casserole
Overnight Sausage Egg Breakfast Casserole
Blistered Grape Tomatoes and Pesto Quinoa Bowl
Easy Breakfast Ham and Cheese Pizza
Baked Potato Bacon Egg Breakfast Skillet
Spinach Goat Cheese Strata
Sofia says
I love eggs in the morning! This looks like a perfect breakfast 😀
Paula says
Thanks, Sofia, I do too and this dish is so easy.