Sausage Potato Bake

Mmm… cheese.

Ready for the oven

One LONG hour later… voila! Brunch for six.

Ingredients

• 1/2 pound bulk pork sausage
• 3 large potatoes, peeled and thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar (2 ounces) diced pimientos, drained
• 3 eggs, lightly beaten
• 1 cup 2% milk
• 2 tablespoons minced chives
• 3/4 teaspoon dried thyme or oregano
• Additional minced chives, optional

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain.
• Arrange half of the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.
• In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.
• Cover and bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before cutting. Sprinkle with additional chives if desired. Yield: 6 servings.

Notes:

All in all, this recipe was just okay. However, it has some serious potential. If you are thinking about making this recipe or want a hearty and easy brunch dish I would suggest these changes.

1. Instead of the bulk pork sausage use an entire tube of Jimmy Dean’s sage sausage. (I used 1 lb instead of 1/2 pound as the recipe states)
2. When it comes to the layering part I would suggest doing potato, sausage, shredded cheese, repeat. This recipe definitely lacked cheese.
3. Double up on the milk & eggs! I used 1 1/2 cups of milk and 5 eggs… it still wasn’t quite enough.
4. Eliminate the pimientos.
5. Perhaps the best change you could make… add bacon. Just cook and cut some bacon and toss it in with the sausage.