-
Preheat oven to 375 degrees and grease a 13x9 baking dish (you can also use an 11x7 baking dish or a 9” or 10” deep dish pie plate; the baking time will increase by a couple of minutes however).
-
Heat olive oil in a skillet over medium heat and carefully add potatoes to the pan. Cook for 10-12 minutes, stirring occasionally. Once the potatoes have begun to brown, add in diced bell peppers, seasoned salt, black pepper and parsley flakes. Cook for 5-6 more minutes, until potatoes are brown and tender and peppers have softened.
-
Pour potatoes and peppers into the bottom of your prepared baking dish and spread in an even layer.
-
Sprinkle tomatoes and chopped sausage over the potatoes and peppers.
-
With a whisk or in a blender, mix eggs, milk, salt and pepper together. Pour the mixture in the casserole dish and sprinkle the top with pepper jack cheese (I used 1/2 cup of cheese, but if you prefer a lot of cheese, feel free to use 1 cup or as much as you’d like).
-
Bake for about 22-25 minutes, or until the center is ‘set’ when the dish is gently shook.
-
Allow to cool for a few minutes before serving. Top with salsa, tomatoes and/or cilantro, if desired.
-
Enjoy!