Breakfast Casserole with Eggs, Potatoes and Sausage

• Gluten free

• Meat

  • 1 lb Italian sausage

• Produce

  • 3 Garlic cloves
  • 1 Green onion
  • 1 Onion
  • 20 oz Potatoes

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Red pepper

• Dairy

  • 2 cups Cheese, mild
  • 1/3 cup Milk

Found on leelalicious.com

Description

Ingredients

• 20 ounces (600 g) potatoes, peeled & cut into ½ inch cubes
• 1 pound Italian sausage*
• 1 onion, diced
• 1 red pepper, diced
• 3 garlic cloves, minced
• 2 cups shredded mild cheese (from a block of mozzarella or mild cheddar)
• 6 eggs
• ⅓ cup milk
• ¼ teaspoon black pepper
• sliced green onion

Directions

• Preheat oven to 375 degrees F. Cook the potato dices in salted boiling water for about 5 minutes. Drain and let cool.
• Remove casings from sausage, unless you are making your own mix like me. Heat a skillet to medium-high and cook the sausage until browned. Break it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
• Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Fill into a large baking dish (9x13 inches) together with sausage and potato dices.
• In a bowl, whisk together the eggs, milk and black pepper and pour into the baking dish. Add 1.5 cups of the shredded cheese and stir to combine everything.
• Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.
• Let the breakfast bake rest for a few minutes. Add sliced green onion and serve hot.