1 dozen eggs
1/2 cup heavy whipping cream (I used half & half instead)
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
1 pound ground sausage (I used an Italian sausage, you can also use a breakfast sausage)
1 (20 oz) package refrigerated diced potatoes and onion (like a frozen hash brown bag)
1 cup Cheddar cheese, shredded
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, cream and some S&P.
In a 12-inch ovenproof skillet, heat a drizzle of EVOO over medium-high heat. Add in sausage and potatoes and cook until sausage is browned and crumbly and potatoes have browned a bit.
Pour egg mixture over sausage and potato mixture in the skillet.
Bake until set (about 25 minutes). Sprinkle with cheese and bake another 5 minutes. Let stand a few minutes before cutting into wedges.
Simple, right? It’s like a quiche without the crust. And you can go crazy mixing and matching. Add in chopped bell pepper, broccoli, peas, chopped chicken…the possibilities are endless! We ate ours for dinner with a big green salad. Perfection!