Breakfast for dinner is real dinner when you build it around sausage patties, sheet pan style, with sautéed peppers and fried eggs to break into the warm greens. This shelf makes a composed plate that takes thirty minutes from cold stovetop to table.

Serves 2. 30 minutes, 25 at the stove.

About 340 calories a serving, 10 g protein, 14 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook 4 or 5 sausage patties, breaking them into bite-sized pieces as they brown, until the meat is cooked through and the edges are crisped, about 8 minutes. Transfer to a plate.8 min
2. In the same skillet, add 1 small sliced onion and 2 medium sliced bell peppers, stirring often until the peppers collapse and darken at the edges, about 8 minutes. Add 2 minced garlic cloves in the last minute.8 min
3. Return the sausage to the skillet with the peppers and onion, toss to combine, and season with salt and pepper. Push the mixture to the sides of the pan.1 min
4. Add 1 tablespoon of butter to the center of the pan and crack 2 eggs into it, cooking until the whites set but the yolks stay soft, about 3 minutes. Divide the sausage and peppers between two bowls and top each with one egg.3 min

Note Swap diced tomatoes for peppers if you have them; cook the same way. Leftovers keep two days refrigerated and reheat gently in a pan. Serve with toast or crusty bread to soak up the yolk.