1/2 cup milk (better if you have 1/4 cup heavy cream 1/4 cup milk)
3-4 breakfast links
handful of leftover hashbrowns or canned sliced potatoes
1/2 green pepper, sauteed in EVOO
1 clove garlic finely chopped
1/4 cup freshly grated parmigiano reggiano
handful of mozzerella shredded
1 tablespoon olive oil
fresh parsley
salt & pepper
Instructions
Oven at 425 F
Heat up a 1/2 tablespoon of olive oil and cook sausage and peppers, add garlic. Add a pinch of salt. Scramble eggs with the milk/cream and the cheese. (save some Parmesan for the topping).
Pour in egg mixture into the skillet, add potatoes. Stir around so that everything is well-distributed. Top with remaining cheese. Place in oven until bubbly and firm. Garnish with fresh parsley.