Sausage and Potatoes Breakfast Casserole

Add the diced potatoes into a saucepan and cover with cold water. Heat to a boil, then simmer for 8-10 minutes or until fork tender but not too soft. They will continue to cook in the oven.
While the potatoes are simmering, heat a large skillet to medium and add in the Italian sausage.
Brown the sausage, then remove and set it aside to cool to room temperature.
Preheat oven to 375°F.
In the same skillet with the pan drippings from the sausage, add in the butter, onions, bell peppers and salt.
Sauté for a few minutes until they are just tender. Remove and allow to cool.
Add the eggs, heavy cream, garlic salt, chopped parsley and ground black pepper to a large mixing bowl and whisk until well combined and a little frothy.
Pour in the cooked and cooled onions, peppers, Italian sausage, potatoes and 1 ⅓ cups of the shredded cheddar cheese (reserving ⅔ cup for the top), then gently mix to combine.
Pour the mixture into a 9 x 13 baking dish that’s been sprayed with non-stick spray and bake for 30 minutes or until the eggs have set.
Then remove from the oven, top with the reserved ⅔ cup shredded cheddar cheese and bake for another 5-7 minutes or until the cheese has melted.
Allow it to cool slightly before slicing and serving.