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Potato and Sausage Breakfast Casserole: Submitted by: Hazel Michling | Date Added: 11 Apr 2020
Listed in: Eggs and Dairy
Ingredients

2 small russet potatoes, diced
4 large eggs
1/4 cup milk
1 tsp hot sauce, optional. I used siracha
1 tbsp olive oil
3 Italian sausage links, casing removed
1 red bell pepper, diced
1 green bell pepper, diced
1 cup shredded cheddar cheese, divided
2 tbsp cupped fresh parsley leaves

Recommended Instructions

1. Preheat ven to 350 degrees F. Lightly coat a 9 inch baking dish with nonstick spray.

2. Place potatoes and 1/4 cup water in a microwave safe bowl. over and place into microwave for 4-5 minutes or until tender: drain and et aside.

3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, o taste; set aside.

4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.

5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.

6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cya cheese.

7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.

8. Serve immediately, garnished with parsley, if desired.

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