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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I not only make this dish for breakfast, but sometimes for a main meal. It's very good. You can substitute finely diced lean ham or crumbled turkey bacon for the sausage for a change of pace. Ingredients:
1/2 pound bulk pork sausage |
3 large potatoes, peeled and thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 jar (2 ounces) diced pimientos, drained |
3 eggs, lightly beaten |
1 cup 2% milk |
2 tablespoons minced chives |
3/4 teaspoon dried thyme or oregano |
additional minced chives, optional |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Arrange half of the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.
3. In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.
4. Cover and bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before cutting. Sprinkle with additional chives if desired. Yield: 6 servings.
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