- 4 red potatoes, diced
- salt & pepper to taste
- 18 Martin’s eggs
- 1 cup sour cream
- 2 pounds breakfast sausage
- 1 (16 ounce) package bacon
- 3 red & green bell peppers, chopped,
- 1 small onion, chopped
- 4 cups shredded Cheddar cheese
Preheat oven to 400°. Grease a 9×13 baking dish. Cube potatoes; season with salt & pepper, and cook till tender (10-15 min.) Transfer potatoes to baking dish. Beat eggs with sour cream in a large bowl and pour over the potatoes.
Fry the sausage over medium-high heat until brown and crumbly, drain and discard grease.
Fry the bacon over medium-high heat, turning occasionally until evenly browned. Drain bacon slices on paper towels. Crumble bacon and spread over potatoes and eggs.
Cook peppers and onions in a non-stick skillet over medium-high heat until tender, (about 5 minutes.) Season with salt and pepper. Spread vegetables over egg mixture.
Bake in the preheated oven until eggs are softly set, about 10 minutes. Spread sausage over eggs and top with Cheddar cheese. Continue to bake until eggs are fully set and cheese is melted, about 30 more minutes.