Ingredients:
Makes up to four servings Prep time: 10 minutes Cooking time: 25 minutes 2 medium red skinned potatoes, (about 3/4 pound) cut into thin wedges 1 small onion, sliced 1 teaspoon rosemary, dried or fresh 2 tablespoons olive oil 12-ounce package Johnsonville Original Recipe Breakfast Sausage, divided 1/2 pint grape tomatoes, (about 1 cup) 1/3 cup shredded Gouda cheese 2-4 large eggs, poached, fried or scrambled 1/4 cup slivered fresh basil leaves Salt and pepper to taste

Instructions:
In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together. In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10-12 minutes, turning occasionally to evenly brown ingredients. Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes. Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil. All materials courtesy of Family Features. For more delicious reasons to rise and dine, visit www.johnsonville.com