Ingredients

• 1 lb hot breakfast sausage
• 2 tablespoons butter
• 2 medium onions
• 2 medium russet potatoes, boiled with skins on
• 4 garlic cloves
• 6 large eggs
• 1/2 cup half-and-half
• 2 tablespoons sugar
• 1/2 cup shredded cheese (any preferred type)
• salt and pepper

Instructions

1. Preheat oven to 400°.

2. In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.

3. Stir as required.

4. While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.

5. After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.

6. Remove potatoes from pan and add to reserved sausage.

7. Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.

8. While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.

9. Return potatoes and sausage to pan, mix well with onion and garlic.

10. Season with salt and pepper.

11. Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.

12. Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.

13. Serve with hot sauce and toast.

14. •Variations:.

15. Add mushrooms, green pepper, red pepper and sauté with the onions.

16. Season the egg mix with hot sauce, replace half-and-half with yogurt.

17. Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.