Categories: Breakfast, Brunch

Ingredients

• 1/4 lb bacon, diced and browned
• 1/4 lb cooked andouille sausage, small dice
• 1/2 cup diced onion
• 1/2 cup roasted peppers, diced
• 1 cup sliced jarred button mushrooms
• 1 cup Yukon Gold potatoes, cooked and diced
• 4 extra large eggs
• 3/4 cup ricotta or cottage cheese
• 1/4 lb shredded cheese (Gruyere, havarti)
• 1/4 cup whole milk
• Scant 1/4 cup flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper

Directions

1. at oven to 350. In a medium frypan melt olive oil and a pat of butter. Add diced, cooked potatoes and onion, season lightly with salt and pepper and cook until slightly brown. Add bacon, andouille, mushrooms and continue cooking til hot. Add roasted peppers. In a bowl, mix eggs, ricotta, shredded cheese and milk with a whisk. In another bowl stir together the flour, baking powder, salt and black pepper. Add to egg mixture. Pour egg mixture over potato mixture in frying pan. Put in oven for 45 min until slightly brown on top and set in the middle.

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