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Ingredients
US|METRIC
8 SERVINGS
- 3 russet potatoes (medium, peeled and cut into pieces)
- 6 eggs (large free-run)
- 1/2 cup whole milk
- 1 tsp. Italian seasoning (tips & tricks)
- 1/2 tsp. dried rosemary
- 1/4 tsp. sea salt (ground Himalayan, or to taste and divided)
- 1/4 tsp. freshly ground black pepper (or to taste and divided, I always use mixed peppercorns)
- 1 lb. hot Italian sausage (casing removed see Recipe)
- 1 cup white onions (chopped)
- 1/2 cup red peppers (chopped)
- 1/2 cup poblano peppers (substitute green bell peppers, chopped)
- 3 cups button mushrooms (washed and sliced)
- 2 cloves garlic (pressed optional)
- 2 1/2 cups sharp cheddar cheese (shredded and divided)
- 1/8 tsp. sweet paprika
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol240mg80% |
Sodium770mg32% |
Potassium780mg22% |
Protein25g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C70% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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