Brinner: Baked Country Omelet

posted in: food | 1

Sausage, eggs, potatoes, cheese…need I say more?

1 box au gratin potato mix

1 lb sausage

1/2 onion, chopped

1/2 green pepper, chopped

1 small can sliced mushrooms, drained

3 cups HOT water

1/2 cup HOT water

6 egg

1/2 cup milk

1 tsp black pepper

1/2 tsp garlic powder

3/4 cup grated sharp cheddar cheese

Chop  onion.  Dump potatoes into a bowl and cover with HOT water before you begin cooking the sausage.   (Set aside the powder cheese packet, you’ll need that later.)

Cook sausage and onions together until done. Drain.  Drain potatoes.  Mix potatoes, sausage mixture, green pepper, mushrooms, and seasonings.  Dump into a greased 2 qt casserole dish.

in a medium bowl, add 1/2 cup HOT water with the au gratin cheese packet.  Stir till completely mixed.  Add in the milk and 6 eggs.  Whisk.  Pour all over the sausage mixture.

Bake for 25 minutes at 350.  For the last 10-15, top with cheese.

**The only thing I would do differently next time is stir my mixture better.  Some of the potato slices didn’t get cooked well enough and some got crispy because they were sticking out on top.  I loved the rustic nature of this dish, and oh so comforting.

  1. dianne Davidson

    You can always use frozen o’Brien potatoes or hash brown potaotes and add a little more cheese.