Sausage Potato Omelet
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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……
Sausage Potato Omelet
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Ingredients
- 2 and 1/2 cups potatoes diced
- 5 ounces turkey sausage links
- 1/4 cup white onion diced
- 8 medium cherry tomatoes
- 4 large eggs beaten
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon fried thyme
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This was a hit. My husband and 2 year old loved it!
I love eggs in the morning! This looks like a perfect breakfast 😀
Thanks, Sofia, I do too and this dish is so easy.