3tablespoonsolive oilenough to coat the bottom of pan
1small yellow onionabout ½ cup chopped
3cloves garlicchopped
1cupbell pepperchopped
10breakfast sausage linkssliced into bites sized pieces
9large eggs
1tablespoonmilk
½tablespoonchives
¼teaspoonblack pepper
¼teaspoonsalt
⅔cupshredded cheesecheddar recommended
Instructions
Preheat oven to 350° F
Peel and chop the potatoes into bite size pieces - about 1 inch cubes. Rinse and allow them to sit in cold water for 5-10 minutes.
Whisk together eggs, milk, salt, pepper and chives. Stir in the shredded cheese.
In a heated pan add olive oil, potatoes and onions. Sauté for 5 minutes Add the garlic, peppers and sausage. Cook for another 2-3 minutes. See notes
Add in the egg mix and stir well. Place in center of oven and bake at 350°F for 30-35 minutes until eggs are completely set.
Notes
Nutritional values are estimated.We use brown and serve sausage that is cooked and just needs to be reheated. If using fresh sausage links, you can add the sausage with the potatoes and onions. You want the sausage to be fully cooked or close to fully cooked before adding eggs.If using cast iron, turn heat off to the burner before adding the eggs. The cast iron can go right from the stove to oven.If using a baking dish, pour the sausage/veggie mix into the baking dish. Pour eggs over and stir. Bake as directed.The casserole will be done when eggs are completely set with no runny egg on top.