READY IN: 1hr

INGREDIENTS

  • 34 lbItalian sausage
  • 1onion, chopped
  • 4ounceswhite mushrooms, chopped
  • 1green bell pepper, chopped
  • 1red bell pepper, chopped
  • 6eggs
  • 13 cupmilk (I used a little extra)
  • 14 teaspoonsalt
  • 14 teaspoonblack pepper
  • 14 teaspoonred pepper flakes
  • 20ounces frozen potatoes, cubed(I used a 32 oz bag)
  • 2cupsmozzarella cheese, shredded
  • 6green onions, chopped
  • NUTRITION INFO

    Serving Size: 1 (206) g

    Servings Per Recipe:8

    Calories: 365.3

    Calories from Fat 198 g 54 %

    Total Fat 22.1 g 33 %

    Saturated Fat 9.2 g 46 %

    Cholesterol 187.3 mg 62 %

    Sodium 828.6 mg 34 %

    Total Carbohydrate19.8 g 6 %

    Dietary Fiber 2.9 g 11 %

    Sugars 3.5 g 13 %

    Protein 21.9 g 43 %

    DIRECTIONS

  • 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).
  • Sprinkle with remaining green onions and serve.
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