Breakfast Stuffed Peppers With Quail Eggs | Spring Creek Quail Farms

Ingredients

• 2 large russet potatoes, peeled and shredded
• 3 tsp safflower oil or preferred cooking oil; divided
• 10 breakfast sausages, casings removed
• 3/4 cup yellow onion, chopped
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Gouda cheese, shredded
• 4 large sweet bell peppers
• 12 quail eggs