Step 1

Preheat oven to 400ºF  and spray a 9 x 13-inch casserole dish with nonstick cooking spray. Set aside.

Step 2

Next, place chopped potato on 1/4 of a baking sheet and spread the sourdough squares over the remaining section of the baking sheet. Drizzle with two tablespoons of olive oil. Place in the oven and bake for 10 minutes.

Step 3

Remove from oven and immediately place bread squares into your greased casserole dish. Place potatoes back in the oven for an additional 10 minutes.

Step 4

While potatoes are cooking heat a large skillet over medium/high heat. Add Italian sausage to the skillet and cook until pork is no longer pink. Add sausage to your greased casserole dish.

Step 5

Next, add onion to the same large skillet and cook on medium heat for 1-2 minutes. Add garlic, red pepper, and green pepper to onions and cook for an additional two minutes. Then, add vegetable mixture to the casserole dish.

Step 6

Remove potatoes from oven and lower the heat to 350ºF, then add potatoes, sun-dried tomatoes, and olive oil to your casserole dish and mix until all ingredients are combined.

Step 7

Place into the fridge overnight or skip to step 8 if you would like to bake immediately.

Step 8

Crack 8 eggs over the top of your casserole and sprinkle on goat cheese.

Step 9

Cover with tin foil and bake for 15 minutes.

Step 10

Remove tin foil from casserole dish and bake for another 15 minutes (or less if you would like runny yolks).