Summertime Sausage & Pepper Scramble w/ Breakfast Potatoes

This dish is inspired by one of our favorite places to enjoy brunch:  Tupelo Honey. They have beautiful and tasty brunch bowls, sandwiches, and scrambles not to mention the honey and biscuits.  You can make this recipe with any combination of things that you love.  In summertime we get all colors of bell peppers for such a good price so I love using the red, orange, and yellow ones to add color and flavor to everything I can.


Ingredients:
7 eggs
Splash of half & half
1/2 package of Neese's hot breakfast sausage
1/2 red bell pepper chopped
1/2 orange bell pepper chopped
1 small Vidalia onion diced
1 small jalapeno diced finely
3 cloves of garlic minced
3 handfuls of spinach torn into pieces
Shredded cheese of choice (I used sharp cheddar in this one)
8 medium sized red potatoes cut into small cubes
Olive oil

Preparation:
Add 1/2 of onion and 1/2 of garlic to diced potatoes and coat mix with a little olive oil, salt, and pepper.
Cook sausage, chopping finely.  Remove to a bowl but keep fat from sausage in the pan.
Add potatoes to the pan that you cooked the sausage in over medium high heat and cover.
Cook for about 15 minutes stirring every few minutes.
Add additional salt, pepper, and paprika to potatoes as needed and once they are fork tender remove them to a dish.
Saute 1/2 of onions, peppers, and other half of garlic in a little olive oil until softened.
Add spinach and cook until wilted down.
Drain off any extra oil and add mixture to the bowl with the sausage.
Whisk eggs, a splash of half and half, and a little salt & pepper.
Add sausage and vegetable mix back to the pan and stir in eggs.
Continue to stir over medium high heat until the eggs are just cooked through.
Mix in some shredded cheddar cheese.
Remove to a dish and serve with the potatoes and some ripe watermelon!