Egg Sausage and Potato Casserole

 Egg Sausage and Potato Casserole

Egg Sausage and Potato Casserole

1 lb breakfast sausage
1 medium onion
3 cups potatoes, peeled, boiled and cut into cubes when cool
4 garlic cloves, minced
6 large eggs
1/2 cup half-n-half or milk
1 tablespoon sugar
2 cups shredded cheddar cheese
salt and pepper

In a 10-inch skillet brown sausage and onion until crumbly and medium brown in color. Stir as required. Add garlic and cook till just transparent and tender.

After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.

Return sausage mixture to pan, season with salt and pepper and mix well with potatoes. Pour potatoes and sausage mixture into a greased casserole dish. Layer with a cup of the cheese on top.

Whisk eggs with half-and-half and sugar and salt and pepper until slightly foamy. Pour over the sausage layer. Sprinkle the remaining cheese on top.

Place pan in 350 degree oven and bake for 30-40 minutes until

egg mixture is fully cooked. Remove and allow to cool slightly before serving.

NOTE: Keep an eye on the pan–if the cheese gets too brown, then cover with greased aluminum foil.

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