Breakfast Casserole

  • 2 small russet potatoes, diced
  • 4 large eggs
  • 1/4 cup milk
  • 1 teaspoon hot sauce, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 Italian sausage links, casing removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a bowl. Cover and place into microwave for 4-5 minutes, drain and set aside.
  3. In a another bowl, whisk together eggs, milk and hot sauce; salt and pepper to taste.
  4. Heat oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, 3 to 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 cup cheese.
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Enjoy!