Potato Breakfast Custard

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From:
Victoria’s
Kitchen
to Yours…

Potato Breakfast Custard
 
Potato Breakfast Custard is so simple and fast to make, you won’t regret setting the alarm clock to get up early (not too early) and starting your day with this comforting dish.
 
Ingredients (for 4 to 5 servings):
 
-3 Large Colorado Potatoes, or Red Bliss potato, peeled and thinly sliced.
-8 ounces of low-fat bulk sausage (any meat will do), cooked and crumbled
-1/3 cup roasted red peppers, sliced, or 2 ounces of jarred red peppers
-3 eggs
-1 cup low-fat milk
-3 tablespoons chopped chives or green onions
-3/4 tsp dried thyme or oregano leaves, crushed
-Salt and black pepper
-Salsa and sour cream are optional

Directions
 
Preheat oven to 375 degrees, butter an 8- or 9-inch square baking pan or other small casserole dish. Arrange 1/2 your portion of potatoes in the baking dish, season with salt and pepper. Sprinkle the sausages and red peppers over the potatoes. Add the remaining potatoes on top. Season again with salt and pepper. Beat eggs, milk, chives, and thyme together until blended. Pour the mixture over the potatoes. Cover the baking dish with foil and bake for 45 to 50 minutes or until potatoes are tender. Uncover and bake for an additional 5 to 10 minutes. Serve with salsa and sour cream if you like.
 
Hoping you and your family enjoy this wonderful dish.
Love, Victoria

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