Ingredients:

  • 3 large Russet Potatoes (approx. 800 g), cut into 1 cm wedges
  • 3 tbsp Olive Oil or Avocado Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 8 large Eggs
  • 2 tbsp Milk or Cream
  • 1/4 tsp Salt (plus more for seasoning)
  • 250 g Breakfast Sausage, browned and crumbled, OR 10 strips Bacon, cooked crisp and chopped
  • 2 cups Shredded Monterey Jack and Cheddar Cheese Blend
  • 1/2 cup Fresh Pico de Gallo or Salsa Roja
  • 1/4 cup Sour Cream or Mexican Crema
  • 2 tbsp Chopped Fresh Cilantro
  • 1 small Avocado, diced (optional)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a large sheet pan, ensuring space for maximum crisping.
  2. Bake the potatoes for 25-30 minutes, flipping halfway through, until the potatoes are tender on the inside and golden brown and crispy on the edges.
  3. While potatoes roast, cook the breakfast sausage or bacon in a skillet until fully rendered and crisp. Drain excess fat and set the meat aside.
  4. Whisk eggs with milk, salt, and pepper. Use the same skillet (drained) over medium-low heat. Cook the eggs, stirring gently, until they are softly set and fluffy; do not overcook. Set aside.
  5. Once the potatoes are done, distribute the cooked sausage/bacon and the scrambled eggs evenly over the potatoes on the sheet pan. Top generously with the shredded cheese blend.
  6. Place the sheet pan back into the oven or under a hot broiler (5 cm / 2 inches from the element) for 2–4 minutes until the cheese is fully melted, bubbly, and slightly browned. Watch carefully to prevent burning.
  7. Remove from the oven. Immediately dollop with sour cream or crema, sprinkle with fresh cilantro, and add diced avocado, if using. Serve directly from the sheet pan with salsa on the side.