Sausage Egg Frittata, Sausage Recipe, Brunch Recipe

Sausage-Egg Frittata

This easy-to-make 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, see below:

Rocky Mountain Lodge & Cabins
4680 Hagerman Ave. - Cascade, CO 80809
(719) 684-2521 or toll free (888) 298-0348

web site: http://www.rockymountainlodge.com
e-mail: rockymountaincabins@msn.com
Innkeepers: Brian & Debbie Reynolds

Check out all of Linda's great Pork Recipes.

Sausage-Egg Frittata

1 (32-ounce) bag frozen O’Brien Potatoes
1 (1-pound) roll sage-flavored bulk sausage, cooked and crumbled
8 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 8 (16-ounce) ramekins or a 9- x 13-inch casserole dish. In prepared ramekins or casserole dish, layer frozen potatoes, sausage, and eggs.

In a small bowl, combine mushroom soup and milk; pour over other ingredients. Sprinkle top with Colby-Jack cheese and then green onions. Bake 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