SAUSAGE, POTATO, AND EGG CASSEROLE

Sausage, Potato, and Egg Casserole image

This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.

Provided by judy2304

Time 2h15m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
5 medium potatoes, peeled and cubed
1 ½ pounds breakfast sausage
6 ounces chorizo sausage
1 ½ large green bell peppers, chopped
1 large onion, chopped
2 (4 ounce) cans sliced mushrooms, drained
20 large eggs
½ cup milk
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 20.4 g, Cholesterol 363.1 mg, Fat 28.3 g, Fiber 3 g, Protein 26 g, SaturatedFat 10.6 g, Sodium 911.9 mg, Sugar 3.2 g