Ingredients
2
tablespoons olive oil
1
clove garlic, crushed
1
lb Betty Crocker™ fresh russet potatoes, peeled, thinly sliced (about 3 cups)
1/2
small onion, thinly sliced
1
tablespoon chopped fresh rosemary leaves
3/4
teaspoon salt
1/2
teaspoon pepper
8
oz bulk pork sausage, cooked, drained
12
eggs, beaten
1/2
cup milk
1/2
cup shredded Parmesan cheese
Preparation
Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Cook garlic in oil 1 minute. Add potatoes, onion, rosemary, salt and pepper. Stir to blend. Cook over medium heat about 10 minutes or until potatoes are tender, turning potato mixture halfway through cook time. Stir in cooked sausage.
In large bowl, beat eggs and milk with whisk. Pour over potato mixture in skillet. Cook 2 minutes. Place in oven.
Bake pan of mixture about 12 minutes or until golden brown. Top with cheese; bake 2 minutes longer or until cheese is melted.
