Chicken Sausage & Egg Breakfast Sandos

Place bell pepper quarters on one side of a baking sheet. Drizzle with 2 tsp oil and rub to coat; arrange cut sides down. Toss potato wedges on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and softened, 18-20 minutes.

In a small bowl, combine mayonnaise, sour cream, and ½ tsp paprika (save the rest for another use).

Form sausage* into two equal-sized balls. TIP: When forming the balls, splash a little cold water on your hands to prevent sticking! Heat a drizzle of oil in a large pan over medium-high heat. Once pan is very hot, add sausage balls. Using a spatula, firmly flatten each ball to create very thin patties. Cook until browned and cooked through, 3-5 minutes per side. In the last minute of cooking, top with gouda and cover pan until cheese melts. Turn off heat; transfer patties to a plate and tent with foil to keep warm. Wipe out pan.

Melt 1 TBSP butter in same pan over medium heat. Once pan is hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. While eggs cook, toast buns until golden.