I had an afternoon home from work this past week, and it was not because I was sick.
I was waiting on the pest control guy to treat our house for termites…and then charge us $900.
So to ward off thoughts of all the other things I would have rather done with that money I made an egg dish.
Because that’s what everyone does when they are waiting on the pest control guy.
At least in my weird world it’s normal.
Anyway this dish can be served for breakfast, lunch, or dinner.
It’s totally kid-friendly as long as you use mild sausage.
It’s sorta like a quiche but more like a frittata.
Here is the recipe.
Sun-dried Tomato and Italian Sausage Baked Frittata
- 8 oz frozen shredded potatoes (hash browns)
- 1 lb Italian sausage
- 7 eggs
- 1/2 cup half and half (or milk or whipping cream)
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1 cup extra sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup diced sun-dried tomatoes
1. Preheat oven to 375°. Grease a pie dish, and then press the frozen shredded potatoes into the bottom of the dish. Sprinkle with salt and pepper and then bake for 20 minutes. Then set aside. Reduce the oven temperature to 350°.
2. In a skillet over medium high heat brown the Italian sausage. Once cooked through place on a plate with paper towels to drain. Set aside.
3. In a liquid measuring cup, add 7 eggs, half and half, all the spices. Mix until thoroughly combined.
4. Top the baked hash browns with the cheese and all the sausage. Sprinkle the sun-dried tomatoes on top, and then pour the egg mixture over everything.
5. Bake in the oven for 25 minutes. Carefully remove from oven once baked and let rest for 10 minutes before slicing.
6. Keeps in the refrigerator for 1 week. To reheat, cover and microwave for 30 sec.