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- Preheat the Oven:
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- Preheat your oven to 200°C (392°F).
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- Prepare the Potatoes:
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- Place the sliced potatoes in a baking dish.
- Season with salt, black pepper, paprika, and dried garlic.
- Drizzle with olive oil and toss to coat evenly.
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- Bake the Potatoes:
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- Bake in the preheated oven for 20 minutes, or until the potatoes are tender and slightly golden.
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- Prepare the Egg Mixture:
- Assemble the Casserole:
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- Remove the potatoes from the oven and reduce the temperature to 180°C (356°F).
- Pour the egg and sour cream mixture over the potatoes.
- Scatter the cherry tomatoes and slices of Jägerwurst on top.
- Sprinkle with grated cheese.
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- Preheat the Oven:
- Bake the Casserole:
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Garnish and Serve:
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- Garnish with chopped parsley before serving.
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Serving Suggestions
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- Serve with a fresh green salad or steamed vegetables for a complete meal.
- Pair with crusty bread or toast for a satisfying breakfast or brunch.
Cooking Tips
- Ensure the potatoes are sliced evenly for uniform cooking.
- Adjust the seasoning to your taste, adding more or less paprika and garlic as desired.
Nutritional Benefits
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- Potatoes provide essential vitamins and minerals, including potassium and vitamin C.
- Eggs add high-quality protein and important nutrients like vitamin B12 and choline.
- Chives and parsley offer a boost of antioxidants and vitamins.
Dietary Information
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- This recipe contains dairy and eggs; not suitable for those with lactose intolerance or egg allergies.
- For a vegetarian option, substitute the sausage with a plant-based alternative.
Storage Tips
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- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
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