Serves 4.

Ingredients

• 6 large eggs, beaten
• 1 cup shredded cheese blend (cheddar, jack, blanco)
• ¼ lb uncased, mild Italian sausage, seasoned
• ¼ lb thick cut bacon, diced
• ¾ cup Baby Bella or button mushroom, diced
• 3 medium Eastern or Russet potatoes, peeled and diced
• ⅓ cup onion or shallot, diced
• ⅓ cup green bell pepper, diced
• ⅓ cup red bell pepper, diced
• 1 clove garlic, crushed and minced
• ½ tsp sweet paprika
• ½ tsp ground oregano
• ½ tsp ground sage
• ½ tsp ground black pepper

Instructions

Preheat oven to 375°F.

Wash and peel potatoes, dicing into ½ inch cubes. Place potatoes in small saucepan and cover with salted water. Raise heat to a simmer, parboiling potatoes about 5 minutes. Remove from heat and allow to cool 5 more minutes. Drain and set aside.

Prepare eggs in a small bowl, scrambled and set aside.

In a 10″ cast iron skillet, combine sausage, paprika, oregano, sage and black pepper. Brown over medium heat until barely pink. Remove to a bowl, leaving up to a tablespoon of fat in the pan.

Add bacon and mushroom to the skillet, sauté until bacon is just browned and mushrooms sweat. Add onion and bell peppers, and sauté until onions begin to sweat but not brown or turn translucent. Add garlic and saute until fragrant. Remove from heat.

Add sausage and potatoes to the skillet and toss to combine. Pour egg batter over top, tilting pan to distribute batter throughout the medley and breaking up dry pockets with a silicone spatula. Cover with shredded cheese.

Place skillet directly in oven and bake at 375°F for approximately 15 minutes, until cheese is lightly browned and bubbling. The eggs will have set when a toothpick draws clean.

Serving suggestion: garnish with salsa.