Sausage and Baked Eggs

Preheat oven to 350°F (175°C).

Heat a large, heavy-bottomed skillet over medium-high heat; crumble sausage into skillet and cook, adding onion and green bell pepper until sausage is browned and onion and pepper are soft. Drain and discard excess fat.

Spread a 13 x 9 x 2-inch baking dish with sausage mixture, making six deep or broad evenly-spaced depressions in the mixture. Break one egg into each depression, leaving yolks unbroken. Season to taste with salt and pepper; set aside.

Combine bread crumbs and grated Parmesan cheese in a small bowl; sprinkle mixture over eggs. Measure 2 tablespoons of water onto each egg, filling the depressions entirely. Bake for 10 minutes or until eggs are firm.