20ounces frozen potatoes, cubed(I used a 32 oz bag)
2cupsmozzarella cheese, shredded
6green onions, chopped
Serving Size: 1 (206) g
Servings Per Recipe:8
Calories from Fat 198 g54 %
Total Fat 22.1 g33 %
Saturated Fat 9.2 g46 %
Cholesterol 187.3 mg 62 %
Sodium 828.6 mg 34 %
Total Carbohydrate19.8 g 6 %
Dietary Fiber 2.9 g11 %
Sugars 3.5 g13 %
Protein 21.9 g 43 %
Preheat oven to 400.
Heat a large skillet over medium-high heat.Add the sausage and cook until it’s no longer pink, crumbling with a spoon.Transfer the sausage to a plate and set aside.
In the same skillet, add the onion and mushrooms and cook until onion is soft and mushrooms have cooked down.
Add bell peppers and stir.Cook until bell peppers soften a bit.
In a small bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes.
Add the sausage to the vegetables, add the potatoes, 1 1/2 cups of the mozzarella cheese, the egg mixture, and about 3/4 cup of the chopped green onions and stir everything together until well combined.
Pour the mixture into a 9×13 inch baking dish and sprinkle remaining mozzarella over top.Bake for 30 minutes or until slightly browned (mine was bigger so I baked a little longer).