Preheat oven to 375F (190C) and lightly grease the sides and bottom of a 13×9” (33x22cm) baking dish with butter.

Spread diced potatoes evenly over the bottom of the prepared dish, set aside.

In a skillet over medium/high heat, cook sausage until browned, crumbling as you go. When cooked through, remove the sausage with a slotted spoon to the baking dish (to drain the oil from it) and layer over the potatoes.

Using the same skillet you cooked the sausage in (I do not drain it unless I have more than a Tablespoon or two of grease remaining, conversely if you don’t have any grease remaining add 2 Tablespoons of butter to the pan to cook the pepper and onion), cook pepper and onion over medium heat, stirring frequently and cooking until softened (about 5 minutes).

Add garlic and cook until fragrant, about 30 seconds. Add mixture over the sausage.

Sprinkle cheese into the baking dish and gently stir everything together until ingredients are well dispersed.

In a separate, large mixing bowl, vigorously whisk the eggs until well combined.

Add milk, cream, tabasco, pepper, nutmeg, and salt into your eggs and until well combined. Pour evenly into baking dish.

Transfer to center rack of 375F (190C) preheated oven and bake for 40-45 minutes, until edges are set and the very center is only slightly jiggly. Allow to cool for 10 minutes before serving.