1 – 16 oz. chub Jimmy Dean Maple breakfast sausage
1 large onion, small chop
10 mini-sweet peppers (red, yellow, and orange), halved, seeded, and cut into half coins
1 cup sliced mushrooms
1 tbsp chopped garlic
8 eggs
1 ½ cups milk
1-2 tbsp hot sauce
2 tsp kosher salt
2 tsp ground black pepper
2 cups grated cheese
Optional: 1 cup chopped, cooked bacon
Instructions
Preheat the oven to 425 degrees F.
In a bowl, combine the potatoes, 1 tbsp of melted butter and Seasoning Salt, toss to combine. Press the potato mixture evenly into a 9” x 13” inch baking dish to cover the bottom and sides. Bake until the potatoes are golden brown, about 25 minutes.
Remove from oven and let cool on a wire rack.
Reduce oven to 350 degrees F.
In a large skillet with 1 tbsp of butter, cook sausage over medium-high heat, stirring with a spoon to break up the meat, until browned, about 10-12 minutes. Remove with a slotted spoon and drain on paper towels.
To the leftover fat, add the onions, a sprinkle of salt and pepper, and cook, stirring, until softened, about 10 to 12 minutes. Add the rest of the butter and peppers, cook for another 5-7 minutes. Add the mushrooms and cook until soft, about 5-7 minutes. Add the garlic and cook for 1 minute. Remove from the heat and let cool. Add in the sausage and mix well.
In a bowl, whisk the eggs. Add the milk, hot sauce, salt, and pepper, and whisk until creamy.
Spread the sausage mixture evenly across the potato crust. Pour the egg mixture over the filling. Sprinkle cheese evenly over the top. Sprinkle crumbled bacon on top of the cheese. Bake until the custard is set, puffed and golden brown, 25 to 30 minutes.
Remove from the oven and let cool for 15 minutes before serving. Serve with hot sauce and a dollop of sour cream.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/ultimatt-breakfast-casserole/