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| Hearty Breakfast Custard Casserole
2 medium-large baking potatoes
8 ounces of bulk pork sausage, cooked and crumbled
1/2 cup of julienne-sliced roasted red pepper
3 eggs
1 cup of milk
3 tablespoons of chopped fresh chives
salt and black pepper, to taste
Salsa, sour cream, or yogurt (optional)
Heat oven to 375ºF. Grease 8- or 9-inch square baking dish or other small casserole. Peel potatoes and slice very thinly; arrange 1/2 of potatoes in baking dish. Sprinkle with salt and black pepper. Cover with half of sausage. Arrange remaining potatoes on top; sprinkle with salt and pepper. Top with remaining sausage and roasted red pepper. Beat eggs, milk, and chives until blended. Pour over potatoes. Cover baking dish with foil and bake 35 to 45 minutes or until potatoes are tender. Uncover and bake 10 minutes more, Serve with salsa, sour cream, or yogurt, if desired. Serves 4 to 5.
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