Italian Seasoned Egg And Sausage Casserole
- 2 tablespoons olive oil
- 7 ounces Italian-seasoned diced tomato
- 1 1/2 cups cooked potato, 1/4 dice
- 1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
- 3/4 cup red bell pepper, 1/4 dice
- 8 eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 3 tablespoons butter
- 1 cup Mozzarella cheese, shredded
- Preheat oven to 350u0b0 F. Heat olive oil in saute pan over medium heat. Add tomato, potato, sausage and red pepper and cook for 3 minutes. Mix the eggs and milk very well in a bowl; add salt and pepper. Add 2 tablespoons butter to the saute pan. Now add the egg mixture into the pan and scramble for 1 minute. Use remaining 1 tablespoon butter to grease the bottom and sides of 9- x 13-inch baking dish. Pour the semi-scrambled eggs into baking dish and sprinkle cheese over the top. Bake 6 minutes.
- Note: To make ahead the night before, simply place the unbaked casserole in the refrigerator overnight. The next morning, bake casserole at 350u0b0 F for 40 minutes.
olive oil, italian, sausage, red bell pepper, eggs, milk, salt, black pepper, butter, mozzarella cheese
Taken from www.myrecipes.com/recipe/italian-seasoned-egg-sausage-casserole (may not work)