Sausage, Potato, and Egg Casserole

Ingredients

• cooking spray
• 5 medium potatoes , peeled and cubed
• 1.5 pounds breakfast sausage
• 6 ounces chorizo sausage
• 1.5 large green bell peppers , chopped
• 1 large onion , chopped
• 2 cans sliced mushrooms , 4 ounce
• 20 large eggs
• 0.5 cups milk
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.

2. 2

   Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.

3. 3

   Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.

4. 4

   Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.

5. 5

   Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.