Breakfast Shepherd’s Pie

• Meat

  • 1 lb Breakfast sausage

• Produce

  • 1/2 Green bell pepper
  • 8 oz Mushrooms
  • 2 Russet potatoes, large
  • 3 Sage
  • 1/2 White onion

• Refrigerated

  • 6 Eggs

• Condiments

  • 8 oz Gravy, brown

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 8 oz Cheddar cheese

Found on thesearchforimperfection.com

Description

Ingredients

• 1 lb breakfast sausage
• 6 eggs
• 2 large russet potatoes diced and boiled, or 1 package ofdiced Simply Potatoes
• 8 oz mushrooms
• 1/2 green bell pepper
• 1/2 white onion
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 finely chopped sage leaves (optional)
• Salt and pepper to taste
• 8 oz brown gravy (packaged, jarred, scratch, your choice)
• 8 oz shredded cheddar cheese

Directions

• Heat olive oil in a pan over medium heat
• Chop the mushrooms, bell pepper, and onion to the same size
• Saute the veggies, adding the sage, salt, and pepper
• Once the veggies are soft, pour into a bowl and set aside
• Now cook the sausage in that pan until browned
• Once the sausage is cooked, put into a bowl and set aside
• Melt the butter in that same pan, then give the potatoes a quick saute (assuming theyve already been diced and boiled, or youre using the Simply Potatoes) so that they get a little crispy on the outside
• Meanwhile, scramble the eggs
• Now layer it all in a casserole dish - sausage, eggs, veggies, gravy, potatoes, shredded cheese
• Bake at 325 degrees for 15 minutes, or until cheese is melty and bubbling
• Finish off with a drizzle of hot sauce if you have it