2 medium red skinned potatoes,(about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary, dried or fresh
2 tablespoons olive oil
1 12-ounce package Johnsonville Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes, (about 1 cup)
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste
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