Since there are only two of us, I divide this recipe into four meals. I partially cook the sausage and put it into a freezer container with the cooked potatoes and uncooked onions and peppers. The eggs are added at cooking time.

2 large russet potatoes, about 8 oz each, diced in 1/2″ cubes
1 pound country-style breakfast sausage
1 large Vidalia onion, chopped
2 medium bell peppers, seeded and chopped
1/2 tsp salt
1/2 tsp black pepper
16 extra large eggs, beaten

1. In a large saucepan, cover the diced potatoes with cold water and add a generous amount of salt. Bring the water to a boil and cook until the potatoes are nearly tender. Do not over-cook.

2. Drain the potatoes and spread on towelling to dry.

3. In a large skillet, crumble the sausage and add the potatoes, onions, and peppers. Cook over medium-low heat until the vegetables begin to soften. Season with the salt and pepper.

4. Pour the beaten eggs over the sausage and potatoes. As the edges begin to set, fold the eggs into the center until all the eggs are firm.

Servings: 8