Cheesy Breakfast Casserole

• Gluten free

• Meat

  • 3 Italian sausage, links

• Produce

  • 1 Green bell pepper
  • 2 tbsp Parsley, fresh leaves
  • 1 Red bell pepper
  • 2 Russet potatoes, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 1/4 cup Milk

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray. Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside. 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. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.* Place into oven and bake for 35-40 minutes, or until the eggs are firm. Serve immediately, garnished with parsley, if desired.