Heat olive oil in a skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook until they’re golden brown and tender, about 10-12 minutes. Remove from heat and set aside.

In the same skillet, add the breakfast sausage and brown it thoroughly. Once browned, toss in the diced onion and red bell pepper; sauté until softened, for about 3-4 minutes.

Preheat your oven to 350°F (175°C). Grease a baking dish and layer in your cooked potatoes, followed by the sausage and veggies. Sprinkle shredded cheese over the top generously.

In a bowl, whisk together the large eggs and milk. Season with salt and pepper, then pour the egg mixture evenly over the layered ingredients in the baking dish.

Place the dish in the preheated oven and bake until the egg is set and the top is golden brown, approximately 25-30 minutes.

Once done, let the casserole rest for a few minutes. Garnish with fresh parsley or chives, slice, and enjoy while it’s warm!