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Hearty Breakfast Custard Casserole

INGREDIENTS:1 pound (2 medium-large) Colorado russet variety potatoes
to taste, salt and pepper
8 ounces bulk low-fat sausage, cooked and crumbled
(or 6 ounces finely diced lean ham, or 6 ounces turkey bacon, cooked and crumbled)
1/3 cup julienne sliced roasted red pepper (or 2-ounce jar sliced pimentos)
3 eggs
1 cup lowfat milk
3 Tbsp. chopped chives or green onion tops

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