Photo by Iuliia Nedrygailova
1½ pounds potatoes, peeled and cubed or sliced
1 pound spicy bulk sausage
2–3 large green onions, sliced, whites separated from green tops
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
2 cups grated sharp cheddar cheese
6 large eggs
½ cup heavy cream or milk
¼ teaspoon dried thyme
Freshly ground black pepper
Preheat oven to 350 F. In a large pot over medium-high heat, boil potatoes 5 minutes in salted water. Drain, and let cool. In a large skillet over medium-high heat, cook sausage until browned, breaking into bite-size pieces. Remove from skillet with a slotted spoon, and drain on paper-towel-lined platter. Reserve one tablespoon grease in skillet; discard the rest.
Cook white parts of the onion with bell pepper in skillet about 3 minutes. Add garlic, and cook an additional minute. In a 9-inch-by-13-inch baking dish, mix potatoes, sausage, onion and bell pepper. Cover with cheese.
In a medium bowl, whisk eggs, cream, thyme, salt and pepper; pour over mixture in baking dish. Bake 30 minutes or until eggs are fully cooked. Let rest 5 minutes. Garnish with green onion slices.
To make ahead, prepare casserole, but don’t bake. Cover, and store in refrigerator. Before baking, bring casserole to room temperature. Bake as directed above.
Note: Use any kind of pork-mix breakfast sausage for this recipe; the spicier the sausage, the better the flavor. Don’t worry about it being too spicy—the potatoes and eggs will absorb most of the heat.