Page 231 - My Cookbook
P. 231
INGREDIENTS
6 large eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1 tablespoon butter
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese
Sausage, Egg and Cheddar Farmer's Breakfast
Prep 10 min ∙ Cook prep/total time: 30 min. ∙ Makes 4 servings ∙ Source Tasteofhome.com
DIRECTIONS
Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir for 5-7 minutes or until tender. Return sausage to pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted. Yield: 4 servings.
