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Prep 30min
Total10hr15min
Servings12
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Ingredients
1
lb smoked spicy sausage (andouille, chorizo or kielbasa), cut into 3/8-inch slices
1
large onion, chopped (3/4 cup)
1
medium red bell pepper, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
3
cloves garlic, finely chopped
1
bag (20 oz) refrigerated home-style potato slices
1/2
teaspoon salt
1/2
teaspoon pepper
3
cups shredded sharp Cheddar cheese (12 oz)
12
eggs
3/4
cup milk
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Steps
1
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until sausage begins to brown; drain if necessary. Add onion; cook 2 to 3 minutes or until slightly softened. Add both bell peppers; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until softened.
2
Spread half of potatoes in bottom of baking dish. Sprinkle with 1/4 teaspoon each of the salt and pepper. Layer with half of sausage mixture and half of cheese. Repeat layers.
3
In large bowl, beat eggs and milk with wire whisk. Pour over layers in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
4
Heat oven to 350°F. Loosely cover baking dish with sheet of nonstick foil or regular foil sprayed with cooking spray (nonstick or sprayed side down). Bake 1 hour 30 minutes to 1 hour 40 minutes or until set and potatoes are tender when pierced with a fork. Remove from oven; let stand 5 minutes before cutting.
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Pair this do-ahead egg bake with a do-ahead side—a simple fruit salad, tossed in citrus juice for freshness.
If you prefer less heat, use Italian sausage instead of the spicier options.
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