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1
Preheat oven to 400u00b0.
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2
In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
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3
Stir as required.
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4
While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
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5
After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
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6
Remove potatoes from pan and add to reserved sausage.
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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.
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8
While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
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9
Return potatoes and sausage to pan, mix well with onion and garlic.
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10
Season with salt and pepper.
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11
Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
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12
Place pan in preheated oven; cook for 10 minutes and then lower heat to 350u00b0 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.
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13
Serve with hot sauce and toast.
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14
Variations:
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15
Add mushrooms, green pepper, red pepper and saute with the onions.
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16
Season the egg mix with hot sauce, replace half-and-half with yogurt.
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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.
