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Sausage and Potato Breakfast Casserole
PREP: Preheat oven to 350 F.
Spray a 9 x 11 casserole dish with non-stick spray or grease with butter.
Chop the shallot and the pepper and dice the potatoes into bite sized pieces.
Add the eggs to a medium bowl and whisk in the milk until well blended.
Add 1 teaspoon olive oil to a large skillet over medium heat, repeat with a second large skillet.
Add the shallot and red pepper to one of the skillets and the cubed potatoes to the other.
Cook the shallot and red pepper for 2-3 minutes, until soft, then add the sausage and cook until browned through.
Cook the potatoes until they are just about soft (they will finish cooking in the oven).
Add all the ingredients to the casserole dish by layering about 1/3 of the egg mixture, then sausage, potatoes, and cheese in about 3 layers. Salt and pepper to taste. Top with extra cheese, if desired.
Bake for 40 minutes or until completely set. Serve hot.
You can save time by making the sausage and potatoes the night before and storing them in the refrigerator until needed the next morning.