3 medium red-skinned potatoes, sliced 1/8th-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 pound Odom's Tennessee Pride® Mild Country Sausage
1 cup Egg Beaters® Original
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
1 cup shredded Cheddar cheese
|% Daily Value|
|Total Fat||28 g||43%|
|Saturated Fat||11 g||54%|
|Dietary Fiber||2 g||8%|
|Vitamin C||15 mg||25%|
|Vitamin A||693 iu||14%|
Place a large rimmed baking sheet in oven and preheat to 425°F. Place the sliced potatoes in a bowl and toss them with the olive oil and salt until evenly coated.
Place the prepared potato slices on the heated baking sheet in a single layer (try to avoid potato slices touching so that they will cook more quickly and evenly). Return the baking sheet to the oven and cook the potatoes for about 25 minutes, turning halfway through.
While the potatoes are baking, brown sausage in a skillet, wipe skillet clean and set sausage aside. Scramble the Egg Beaters in clean skillet.
Once the potatoes are done, remove from oven and sprinkle with half of the cheese. Sprinkle sausage, scrambled eggs, drained tomatoes and remaining cheese evenly over potatoes. Bake 3 to 4 minutes, until cheese is melted. Serve immediately.
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