Crispy Potato Breakfast Sausage Egg Bake

Preheat the oven to 425°F. Boil the baby potatoes for 15–20 minutes until fork‑tender, then drain thoroughly.

Add the boiled potatoes to a greased 9×13‑inch baking dish, smash into an even layer, lightly spray with cooking spray, season with salt and pepper, and bake uncovered at 425°F for 20–25 minutes until golden and crispy.

While the potatoes bake, brown the ground beef in a skillet over medium‑high heat together with the entire breakfast sausage seasoning blend.

Remove the crispy potatoes from the oven and reduce the temperature to 375°F. Whisk together the 6 eggs and 2 cups egg whites, then pour evenly over the potatoes.

Add the cooked seasoned ground beef, followed by the halved cherry tomatoes. Sprinkle the shredded reduced‑fat cheddar evenly over the top, then add a light layer of freshly grated Parmesan.

Bake uncovered at 375°F for approximately 35 minutes, or until the eggs are fully set in the center and reach 160°F.

Let rest for 5–10 minutes, top with freshly sliced green onions, divide into 6 equal portions, and enjoy!