Baked Eggs over Roasted Potatoes and Sausage - The Weary Chef

Ingredients

• 4 cups diced, unpeeled russet potatoes (about 2 large potatoes)
• 1 green bell pepper diced
• 12 ounces fully cooked sausage sliced into 1/4″ half circles
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt plus a pinch
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 4-8 eggs (1-2 per person depending on preference)
• freshly ground black pepper