Baked Sausage & Potato Omelet

I served this omelet with cut up fruit and clabbered milk cheese (aka easy cottage cheese, which you'll see in the Cultured Dairy & Basic Cheese eCourse). Also nice on the side is a kefir parfait. Yield: 11" square pan full. Serves 9.

Course Breakfast, Lunch
Servings 9
Author Wardee Harmon



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Scrub potatoes.
  3. Slice very thinly.
  4. Arrange on the bottom of a baking pan (I use a deep dish 11" square), overlapping so all the pan is covered.
  5. Brush with olive oil and sprinkle with salt and pepper.
  6. Bake for 20 to 25 minutes, until potatoes begin to brown and soften.
  7. Remove from oven.
  8. Turn oven down to 375 degrees Fahrenheit.
  9. While potatoes are baking, cut sausage into bit size pieces and fry until done.
  10. Set aside.
  11. Whisk together the eggs, milk, roasted peppers, salt, pepper, garlic and basil.
  12. Layer sausage pieces over the baked potato slices.
  13. Layer 3/4 cup of the shredded cheese over the sausage and potatoes.
  14. Pour egg mixture into the potato crust.
  15. Bake for 30 to 40 minutes, until browned and an inserted knife comes out clean.
  16. The center will also feel firm when pressed lightly.
  17. Remove from oven.
  18. Sprinkle the remaining cheese on top.
  19. Return to oven to melt and lightly brown the cheese, a few minutes.
  20. Remove from oven and turn off oven.
  21. Let stand 10 to 15 minutes.
  22. Serve.