Hearty Breakfast Custard Casserole

Food Service Search Staff

INGREDIENTS:1 pound (2 medium-large) Colorado russet variety potatoes
to taste, salt and pepper
8 ounces bulk low-fat sausage, cooked and crumbled
(or 6 ounces finely diced lean ham, or 6 ounces turkey bacon, cooked and crumbled)
1/3 cup julienne sliced roasted red pepper (or 2-ounce jar sliced pimentos)
3 eggs
1 cup lowfat milk
3 Tbsp. chopped chives or green onion tops (or 3/4 tsp. dried thyme or oregano leaves)
optional, salsa and lowfat yogurtDIRECTIONS:Heat oven to 375° F.

Butter an 8- or 9-inch square baking dish or other small casserole. Peel the potatoes and slice very thin; arrange half in the baking dish. Sprinkle with salt and pepper. Cover with half the sausage or ham. Arrange the remaining potatoes on top; sprinkle with salt and pepper. Top with remaining sausage and red peppers.

Beat eggs, milk, and chives until blended. Pour over potatoes. Cover baking dish with aluminum foil and bake for 35 to 45 minutes, or until potatoes are tender. Uncover and bake 5 to 10 minutes more.

Serve with salsa and sour cream, if desired.SERVINGS:4 or 5 servingsFrom:COLORADO POTATO ADMINISTRATIVE COMMITTEEPHOTO CREDIT:Photo Credit: COLORADO POTATO ADMINISTRATIVE COMMITTEE