Sausage, Egg & Gouda Breakfast Sandos
with Gouda, Roasted Red Pepper & Potato Wedges | 2 servings
Goud-a morning! Some days you just need a heartier breakfast to power through your day, and this sandwich will definitely do the trick! Why? It’s filled with crispy pan-fried Italian chicken sausage, nutty melted gouda, fried eggs, roasted bell pepper, and smoky paprika mayo on a fluffy brioche bun. There’s also a side of crispy roasted potato wedges—no sandwich without sides in our kitchens! So pour yourself a cup of coffee (or a mimosa), fortify yourself with this loaded sandwich, then take on your day like you mean it.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Bell Pepper
2 unit
Brioche Buns
(Contains Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Smoked Paprika
9 ounce
Italian Chicken Sausage Mix
2 slice
Gouda Cheese
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Quarter bell pepper lengthwise; remove stem and seeds. Halve buns.
Place bell pepper quarters on one side of a baking sheet. Drizzle each half with oil and rub to coat; arrange cut sides down. Toss potato wedges on empty side of baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and softened, 18-20 minutes.
In a small bowl, combine mayonnaise, sour cream, and ½ tsp smoked paprika (save the rest for another use).
Form sausage* into two equal-sized balls. TIP: When forming the balls, splash a little cold water on your hands to prevent sticking! Heat a drizzle of oil in a large pan over medium-high heat. Once pan is very hot, add sausage balls. Using a spatula, firmly flatten each ball to create very thin patties. Cook until browned and cooked through, 3-5 minutes per side. In the last minute of cooking, top with gouda and cover pan with a lid until cheese melts. Transfer patties to a plate; tent with foil to keep warm. Wipe out pan.
Melt 1 TBSP butter in same pan over medium heat. Once pan is hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper. While eggs cook, toast buns until golden.
Spread a thin layer of smoky paprika mayo onto cut sides of toasted buns. Fill buns with bell pepper, cheesy patties, and fried eggs. Divide sandwiches and potato wedges between plates. Serve with any remaining smoky paprika mayo on the side.
