This easy-to-make Sausage Egg Frittata recipe is from Debbie Reynolds of
Rocky Mountain Lodge & Cabins of Cascade, Colorado. To contact Brian and
Debbie Reynolds for information and reservations at the Rocky Mountain
Lodge, contact Rocky Mountain Lodge & Cabins, web site:
Sausage Egg Frittata Recipe:
Brunch and Breakfast
Yields: 8 servings
Prep time: 15 min
Cook time: 35 min
1 (32-ounce) bag frozen OBrien Potatoes
1 (1-pound) roll sage-flavored bulk sausage, cooked and crumbled
hard-cooked eggs, chopped
1 (10 3/4-ounce) can cream of mushroom soup
1/2 soup can of milk
2 cups shredded Colby-Jack cheese
3 green onions, chopped
Salt and pepper to taste
Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch casserole dish.
In the prepared casserole dish, layer frozen potatoes, sausage, and
then the eggs.
In a small bowl, combine mushroom soup and milk; pour over other
sausage/egg mixture. Sprinkle top with Colby-Jack cheese and then green onions.
Bake approximately 30 to 35 minutes or until hot and bubbly.
NOTE: This dish can be prepared the night before and refrigerated until ready to bake.
Makes 8 servings.