This easy gourmet breakfast dish features incredible, edible eggs with sausage, potatoes, veggies, and cheese.  Guests and staff love it.  It is delicious in taste and texture and easy to make, nutritionally dense and gluten free.  We love busting into that sunny, creamy yolk and having it run all over and sauce the entire dish.

The rich, creamy egg is center stage on our Breakfast Gratin.  Are you a fan of the common egg?  Eggs are so versatile that if we count the ways we use and love the egg we would have enough for all of the 100 folds in a chef’s toque.

We heartily submit this easy gourmet breakfast dish not only for Breakfast, but also for your Breakfast for Dinner nights. We recommend a glass of crisp Rose or a White Burgundy with this dish. ENJOY!

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour
Servings: 6


  • 4 medium size yukon gold potatoes, about 1 1/2 pounds, scrubbed and med/large diced
  • 1 pound bulk Italian sausage
  • 1/2 onion, large/med diced
  • 1/2 red bell pepper, seeded and med/large diced
  • I tomato seeded and chopped
  • 1/4 cup chopped fresh parsley
  • 6 large eggs
  • 1 cup grated sharp cheddar cheese


  1. Cook diced potatoes in medium sauce pan with water to cover over medium heat about 10 mins. You want your potatoes to be cooked yet still firm. Drain and cool.

  2. Preheat oven to 400 degrees F.
    In medium skillet over med heat, saute sausage, onion and pepper, breaking up sausage as you go. Cook until sausage is no longer pink and vegetables are beginning to get tender, about 10 mins.

    Stir in potatoes, tomatoes and parsley. At this point, you can refrigerate and use as many servings as you need another time.

    Divide mixture evenly among 6 slightly sprayed individual 6 oz. gratin dishes, or any shallow small baking pan.

  3. Make a slight indentation in the center of each dish and break in an egg. Bake until eggs are set, about 15 minutes. Sprinkle with cheese and bake 2 more minutes.

    Serve with sour cream.

Recipe Cuisine: American

Recipe By: Modified from Cuisine at Home - March 26, 2020