My dad put hot sauce on everything growing up, especially eggs. Perhaps that’s where I learned to doctor up my eggs as I do. I can’t eat them without a little heat anymore.
Whenever my dad was in charge of dinner we would end up eating breakfast. Usually a casserole similar to this one or large stacks of pancakes. It always felt like a special occassion when he stepped in to the kitchen to give my mother an evening off.
I’ve learned to love breakfast at any time of the day!
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.
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Quick tip: Serve with sour cream and picante sauce on the side. Add a stack of tortillas to make it into a quick and easy breakfast taco.
Recipe and image courtesy of Damn Delicious
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