Potato Breakfast Custard

3 large russet potatoes, peeled & thinly sliced
salt and pepper
8-oz sausage, cooked & crumbled
1/3 Cup roasted red pepper, thinly sliced or 1/2 (2-oz jar) sliced pimentos, drained
3 eggs
1 Cup milk
3 Tbsp. chopped green onions
1/4 tsp. dried thyme
salsa and sour cream, optional

Butter 8 or 9" square baking dish.

Arrange 1/2 of potatoes in dish. Season to taste. Cover with 1/2 of sausage. Arrange remaining potatoes over sausage; season again. Top with remaining sausage.

Beat eggs, milk, onions and thyme until blended. pour over potatoes.

Cover dish with foil and bake at 375� 45-50 minutes or till potatoes are tender. Uncover and bake 5-10 minutes longer.

Serve with salsa and sour cream.

4-5 servings

May substitute 6-oz of crumbled cooked bacon or finely diced ham for the sausage if desired.