SAUSAGE-EGG-POTATO CASSEROLE
Marion Sutton
1 lb. sweet Italian sausage
15 oz. shredded potatoes (thaw ½ bag of 30-oz. frozen potatoes)
1 c. (4 oz.) shredded Monterey Jack cheese
¼ c. chopped onion
¼ to ½ c. chopped roasted red peppers, drained
1 (4.5 oz.) can chopped green chilies, drained
7 eggs
¾ c. dairy milk
½ c. grated Parmesan cheese
4 to 6 asparagus spears (optional)
Salt and pepper to taste
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain off grease drippings. Spread shredded potatoes in greased 9x13-inch baking casserole dish. Layer with cooked sausage, Monterey Jack cheese, onions, roasted red peppers, and green chilies. Whisk milk, eggs, salt and pepper in a bowl until frothy. Pour egg mixture into casserole dish over contents. Bake for 30 minutes. Remove from oven. Sprinkle with Parmesan cheese. Arrange asparagus spears as desired. Bake an additional 15 to 20 minutes or until eggs are set.
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