2 sausages, or 4 breakfast sausages, casings removed
1 onion, diced
1 large potato, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes (optional)
1/2cup grated cheddar cheese (optional)
Preheat the oven to 400° F.
In a 9 x 13-inch casserole dish, add diced potatoes, drizzle with one tablespoon of olive oil, and season with salt and pepper. Using a spatula or your hands, toss the potatoes until well coated in oil and then transfer them to the oven to bake for 20 minutes or until they can easily be pierced with a fork.
In a large pan or cast-iron skillet on medium-high heat, warm the remaining tablespoon of oil. Once warm, add sausages (casings removed) and cook, breaking the meat up with a spatula.
When the sausage is halfway cooked, add the diced onion and bell peppers, oregano, red pepper flakes, and a pinch of salt, and stir to combine. Then cook for a final 3-4 minutes until vegetables are tender and sausage is no longer pink.
While the potatoes are finishing up, crack the eggs into a large bowl, season with a pinch of salt and pepper, and whisk until well combined.
When the potatoes are cooked, remove the baking dish from the oven, and turn the oven down to 350°F.
Transfer the sausage and vegetable mixture into the baking dish, spreading it out evenly across the dish. Then pour the whisked egg mixture into the dish, sprinkle with grated cheese (optional), and then stir gently until everything is well incorporated.
Return the baking dish to the oven and bake for 25-30 minutes until the eggs are set in the middle and the sides are just turning golden brown.
Once cooked, the egg bake can be enjoyed immediately or cooled and stored in the fridge for 3-4 days or in the freezer for up to 3 months.