Egg casserole

12 eggs
1.5-2 pounds sausage
2 jicama, peeled, shredded, drained
1 pepper, diced
1/4 onion, diced

Cooked jicama in a hot pan with a little oil like hash browns.  Add some salt and pepper.  Brown sausage. When nearly cooked through, add onion and pepper until slightly tender.  Combine jicama and sausage mixture together and put into one 9x13 pan, or separate into two 8x8 pans.  Pour beaten eggs over the mixture.  Bake at 350 until egg is cooked through, about 30 minutes.  If split into two pans, one pan can be frozen (up to a couple months) to bake later.