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Ingredients
US|METRIC
8 SERVINGS
- 2 russet potatoes (small, diced)
- 4 large eggs
- 1/4 cup milk
- 1 tsp. hot sauce (optional)
- kosher salt
- freshly ground black pepper
- 1 Tbsp. olive oil
- 3 Italian sausage links (casing removed)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 cup shredded sharp cheddar cheese (divided)
- 2 Tbsp. fresh parsley leaves (chopped)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol120mg40% |
Sodium250mg10% |
Potassium350mg10% |
Protein9g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A15% |
Vitamin C60% |
Calcium15% |
Iron8% |
* 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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Reviews(4)
Dana Pinkava 6 years ago
This was a nice recipe, but I would recommend adding more veggies, such as peppers. I added a couple of types of peppers and onions and that was a good choice. Also, make sure you build in some more time to finish cooking the potatoes on the stove before baking the casserole. It helps to crisp them up a bit too. I added more cheese than was indicated too and my family loved this dish. I will definitely make it again.