Ingredients
2 small russet potatoes, diced
4 large eggs
1/4 cup milk
1 teaspoon hot sauce, optional
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 Italian sausage links, casing removed
1 red bell pepper, diced
1 green bell pepper, diced
1 cup shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh parsley leaves
Directions
Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
Place into oven and bake for 35-40 minutes, or until the eggs are firm.
Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 8
Amount Per Serving
Calories 194.5
Calories from Fat 103.5
Total Fat 11.5g
Saturated Fat 5.0g
Trans Fat 0g
Cholesterol 115.2mg
Sodium 279.4mg
Total Carbohydrate 10.9g
Dietary Fiber 1.3g
Sugars 2.2g
Protein 12.3g
SmartPoints value : 6