Breakfast Casserole

Ingredients:

• 1 1/2 tablespoons olive oil

• 1 pound lean turkey breakfast sausage

• 1/2 yellow onion diced

• 1 red bell pepper seeded and diced

• 30 ounces russet potatoes peeled and cubed

• 8 ounces cheddar cheese shredded

• 3 tablespoons chives thinly sliced

• 6 large eggs beaten

• 1/2 cup whole milk or almond milk

• salt

• black pepper

Utensils:

• skillet

• baking sheet

• parchment paper

• slotted spoon

• large mixing bowl

• medium mixing bowl

• 9 x 13 inch baking dish

• knife

• cutting board

• aluminum foil

• whisk

Instructions:

1. prepare ingredients

2. preheat the oven to 425°F

3. line a baking sheet with parchment paper

4. place 30 oz of diced potatoes onto the prepared baking sheet and place in the oven at 425°F for 18-20 minutes until slightly softened but not fully cooked through

5. meanwhile, grease a 9 x 13 inch baking dish and set aside

6. get a skillet over medium heat and add 1/2 tbsp of olive oil

7. add 1 lb of breakfast sausage to the pan and cook for 5-7 minutes until cooked through and browned, breaking it up with your spoon as it cooks

8. use a slotted spoon to transfer the cooked sausage to a large mixing bowl and discard the excess liquid from the pan

9. add the remaining 1 tbsp of olive oil to the pan

10. add 1/2 diced yellow onion to the pan

11. add 1 diced red bell pepper to the pan and and season with salt and pepper saute for 5-6 minutes until the vegetables just begin to caramelize

12. transfer the cooked veggies to the large bowl along with the sausage and let it cool slightly

13. once the potatoes are finished baking, transfer them to the large bowl

14. lower the oven temperature to 375°F

15. add 2/3 of the cheese to the bowl

16. add 2 tbsp of sliced chives to the bowl

17. season with salt and pepper to taste and toss together until combined

18. in a second mixing bowl add 6 large eggs

19. add 1/2 cup of milk to the bowl and whisk together until smooth

20. pour the egg and milk mixture into the large bowl with the sausage and veggies and fold together

21. pour the mixture into the prepared baking dish and sprinkle the top with the remaining 1/3 of the cheese

22. cover the casserole with foil and place in the oven at 375°F for 35 minutes

23. remove the foil and continue baking for an additional 10 minutes or until the eggs are set and the cheese is melty

24. top the casserole with the remaining chives and serve

When you are ready for serving, cut out a piece of the casserole and sprinkle with additional black pepper.