Baked Country Omelet

• 1 pkg. au gratin potatoes
• 3 c. boiling water
• 1/2 lb. bulk sausage
• 1/4 c. chopped onion
• 1/4 c. chopped green bell pepper
• 1 jar sliced mushrooms, drained
• 1/2 c. boiling water
• 1/2 c. milk
• 6 eggs
• green bell pepper rings (optional)

1. Heat oven to 350u0b0.
2. Grease a 12 x 8-inch (2-quart) baking dish.
3. In a large bowl, combine potato slices and 3 cups boiling water.
4. Let stand while preparing sausage.
5. In medium skillet, cook sausage and onion until sausage is crumbly and no longer pink.
6. Drain. Drain potato slices and add to sausage mixture with green pepper and mushrooms.
7. Blend well.
8. Beat in milk and eggs. Pour evenly over potato-sausage mixture in baking dish. Bake at 350u0b0 for 30 to 40 minutes or until knife inserted in center comes out clean. Garnish with green pepper rings.

potatoes, boiling water, bulk sausage, onion, green bell pepper, mushrooms, boiling water, milk, eggs, green bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687593 (may not work)