Poke potato skins several times with a fork and put them in the microwave on high for 5-10 minutes. The potatoes need to be soft and cooked through but not mushy.
Remove from microwave and allow to cool enough to handle.
Peel the skin from the potatoes and discard. Chop the potatoes in 1 inch chunks and lightly salt and pepper them, then set aside.
In a large skillet, on medium heat, cook sausage until brown. Remove sausage to paper towel lined bowl to drain. Pour off the grease from the skillet.
Melt the bacon grease, butter or margarine over medium heat and add the diced onions & peppers. Stir to coat and saute for about 5 minutes. Add the diced potatoes and cook until heated through and onions are transparent.
Add the sausage to the potato mixture and stir well.
Add the beaten eggs green onions and tomatoes then stir well. Continue to stir occasionally until the eggs nearly cooked. Don't over stir or you'll break up the potatoes.
Add salt & pepper to taste and sprinkle cheese over the top. Turn heat off and cover until cheese melts.
Give it one more quick stir and serve. Enjoy!
Options: If you prefer not to scramble the eggs into the casserole, then once everything is cooked, crack the eggs, one at a time on top of the casserole. Cover and cook over low until whites are cooked and yellow is still runny.
Instead of bulk breakfast sausage, use 1 pound of bacon cooked crisp and coarsely chopped, use fried ham steak cut into chunks, or use all three!
The more cheese, the better - I like sharp cheddar and colby jack mixed together.