1lb.ground sausageItalian mild or hot pork sausage works great, casings removed if needed.
1cupdiced potatoesI used about 2 small red potatoes diced into small, 1/4" pieces
1bell pepperdiced (any color)
2cupsshredded cheddar cheeseor similar
kosher salt and black pepper
sliced green onionsfor serving, optional
If baking right away, preheat your oven to 350 degrees and place a rack in the center of the oven.
Cook the sausage (1 lb.) in a large skillet over medium-high heat, crumbling finely as you go (about 3-5 minutes). Use a spoon to transfer the cooked, crumbled sausage to a large bowl, leaving behind about 1-2 tablespoons of the grease (reserve any extra beyond that).
Add the diced potatoes (1 cup) to the skillet along with a generous pinch of salt and pepper. Sauté over medium-high heat, stirring occasionally, until potatoes are browned and tender, about 7-10 minutes. (You can stick a fork in them to tell if the are tender. To speed up the cooking process, you can add a little splash of water to the skillet and put a lid on it, which will trap the steam and result in faster cooking, adding water as needed between stirring.) Transfer the cooked potatoes to the bowl with the sausage.
Add 1 tablespoon of the reserved grease to the skillet (or just some butter or oil if you don't have any) if the skillet seems dry. Then, add the diced peppers and onions and cook until browned and soft (about 3-5 minutes). Add them to the bowl with the sausage and potatoes.
In another medium-large mixing bowl, whisk together the eggs (10), the shredded cheddar cheese (2 cups), milk (1 cup), and 1/2 teaspoon each kosher salt and black pepper (see notes). Pour into the bowl with the sausage and veggies and stir to combine everything.
Use about 1 tablespoon of the cooking grease or butter/oil to grease a 9x13 (or similar) baking dish. Pour the mixture into the dish and spread out to make sure everything is distributed evenly.
At this point, you can bake right away or cover with foil and refrigerate (for up to 48 hours). When you are ready to bake, cook it at 350 degrees on the center rack for about 45 - 55 minutes, or until the casserole is set and doesn't jiggle when you shake it (it will take on the longer side of things if it's cold out of the fridge). Allow the casserole to cool for 5-10 minutes before slicing it into 12 pieces and serving. Garnish with sliced green onions, if desired.
On added salt: If the sausage has a really high amount of salt and seasoning, you may omit the added salt and pepper in the egg mixture. Do this for a lower sodium option as well and season individual portions as needed after baking.
Make it vegetarian: Use a vegetarian crumbled sausage substitute or sautéed mushrooms instead. You'll need to use butter or oil for cooking and greasing the pan since you won't have sausage grease.
Leftovers will stay good for 3-5 days in the fridge and are delicious reheated in the microwave for 30 seconds - 1 minute.
Slow cooker instructions: Mix everything and cook the veggies as directed, and spread out into a greased slow cooker and top with the extra cheese. Cook on low for 7-8 hours or high for 2.5-3 hours. Do this overnight for breakfast ready to go in the morning!
To save time, you can grate the potatoes instead of dice them.
If it's browning too much on top, cover the casserole loosely with aluminum foil while it's baking.
This recipe is already low in carbs, but to make it even lower carb/keto, use cauliflower instead of potatoes.