Breakfast On The Bayou
1 lb. Italian sausage, casings removed
4 cups cubed unpeeled red skin potatoes
3/4 cup milk
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 teaspoon salt
1/4 cup chopped green onions
1/8 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 can (4 oz.) chopped green chiles, drained
1/2 cup grated Parmesan cheese
Preheat oven to 350F.
Crumble and cook sausage in medium skillet until browned.
Drain off any drippings.
Spread potatoes in greased 13" x 9" baking pan. Top with cooked sausage, Monterey Jack cheese, green onions and chiles.
Whisk eggs, milk, sour cream, salt, pepper and pepper flakes in medium bowl until frothy.
Pour egg mixture over sausage layer; bake 30 minutes. Remove from oven.
Sprinkle with Parmesan cheese; bake 15 minutes more or until eggs are set.
Serve with a bottle of hot sauce, so you can spice it up.
Pairs Well With
My Aunt Nancy said that when she ate this , it reminded her of breakfast on the Bayou.