Lumberjack's Breakfast Casserole

Ingredients:

• 8 breakfast sausages, halved lengthwise
• 1 tsp vegetable oil + extra to grease the pan
• 4 frozen waffles
• 4 small red potatoes, very thinly sliced
• 1 small red bell pepper, seeded, stemmed and chopped
• 3 green onions, thinly sliced, white parts separated from green parts
• 2 cloves garlic, thinly sliced
• 1.5 cups grated cheddar (about 170 g)
• 1 cup whole milk
• 2 large eggs

Preparation:

1. Preheat oven to 175°C and grease a 20cm square baking pan.
2. Bake the waffles on a baking sheet until golden brown and crisp, 10-12 minutes. Cut each waffle in half.
3. In a small saucepan, combine the potatoes with a large pinch of salt and add enough cold water to cover by an inch. Bring to a boil. Once boiling, cook the potatoes until tender, about 2 minutes. Drain the potatoes and transfer to a large bowl.
4. Heat vegetable oil in a large skillet over medium heat. Add the bell pepper, white part of the green onion, and garlic and cook, stirring frequently, until the peppers are softened and browned in spots, 4-5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon of salt and some freshly ground black pepper, and toss to coat evenly. Transfer to the prepared baking dish, pressing down to spread into an even layer, and sprinkle with half the cheddar.
5. In a medium bowl, combine milk, eggs, 1 teaspoon salt and some freshly ground black pepper.
6. Place the sausage, cut-side up, on top of the vegetable mixture. Top with two rows of toasted waffle halves. Pour the cream into one side of the pan (it won't cover the waffles). Sprinkle with the remaining cheddar, cover with foil, and bake until the cheddar is melted, the cream has set, the potatoes are tender, and the sausage is cooked through, about 40 minutes. Remove the foil, let the casserole rest for a few minutes, and then sprinkle with green onions.