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Breakfast for Dinner

by Tom Fleming

Listen to the Podcast

Serves 6

9 whole large eggs

1/2 cup half & half

8 oz. chopped andouille sausage

1 cup chopped arugula

1/4 cup chopped roasted red pepper

1/2 cup shredded Swiss cheese

2 large Idaho potatoes

1 TBSP roasted garlic

1 tsp. olive oil

Salt and pepper to taste

Crack eggs in medium bowl and whip with half and half and reserve.

Wash and peel potato. Cut into 1/4″ dice and reserve.

In medium skillet place olive oil and heat skillet over medium flame for 1 minute. Add andouille sausage to skillet. Sauté 1 minute and add cut potatoes. Sauté for 4 minutes. Add roasted garlic and sauté 1 more minute. Add arugula and roasted peppers to pan and sauté for 1 minute. Pour in egg mixture and mix with other ingredients. Top with Swiss cheese and place skillet in preheated 300° oven. Cook in oven for 30 minutes or until set. Serve immediately.

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