Air Fryer Breakfast Casserole

• 450 g Russet potato
• 300 g Pork sausage
• 1 medium Yellow onion
• 1 medium Red pepper
• 8 Egg
• 120 ml Whole milk
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Cheddar cheese

1. Peel the potatoes, then cut into 1.5 cm cubes; finely dice the onion and red pepper. Preheat the air fryer to 180°C (355°F) if your model requires it.
2. Air fry the potatoes in a single layer at 190°C (375°F) for 12 to 15 minutes, shaking halfway, until just tender with a little colour. Tip into a baking dish that fits your air fryer basket.
3. Meanwhile, cook the pork sausage in a frying pan over medium heat, breaking it up, until browned and cooked through. Add the onion and red pepper and cook for 3 to 4 minutes until softened.
4. Spread the sausage mixture over the potatoes. Whisk the eggs with the whole milk, fine sea salt and black pepper, then pour evenly into the dish and scatter over the cheddar cheese.
5. Air fry at 170°C (340°F) for 18 to 22 minutes, until the centre is set and the top is lightly golden. Rest for 5 minutes, then slice and serve warm.

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