Recipe Type:
Pork,
Potatoes,
Eggs, Brunch and Breakfast
Yields:
8 servings
Prep time: 15 min
Cook time: 35 min
Ingredients:
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
Preparation:
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 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.
