Sausage And Cheese Potato Casserole

(7 servings)

  • 1 pound Italian sausage
  • 4 cups cubed unpeeled red skin potatoes
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup chopped green onion
  • 1 (4 ounce) can chopped green chiles - drained
  • 6 large eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.

Crumble and cook sausage in medium skillet until browned. Drain off any drippings.

Spread potatoes in greased 13 X 9-inch baking pan. Top with cooked sausage, Monterey Jack cheese, green onions and chiles.

Whisk eggs, milk, salt and pepper in medium bowl until frothy. Pour egg mixture over sausage layer; bake for 30 minutes.

Remove from oven, sprinkle with Parmesan cheese; bake 15 minutes more or until eggs are set.

Serve. Refrigerate leftovers.

This breakfast casserole uses unpeeled potatoes so it has more of rustic taste and appearance. Featured ingredients are Italian sausage, Monterey Jack cheese and green chiles.

Mr Breakfast would like to thank IMHBMAMA for this recipe.

Recipe number 892. Submitted 3/29/2003.