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Sausage, Egg and Cheddar Farmer's Breakfast

 Sausage, Egg and Cheddar Farmer's Breakfast
“When we’re camping, we eat a late breakfast, so this hearty combination of sausage, hash browns and eggs is just right.” —Bonnie Roberts, Newaygo, Michigan
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 Eggland's Best Eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 6 ounces bulk pork sausage
  • 1-1/2 cups frozen cubed hash brown potatoes, thawed
  • 1/4 cup chopped onion
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Whisk the eggs, milk, parsley and salt; set aside. In a large
  • skillet, cook sausage over medium heat until no longer pink; remove
  • and drain. In the same skillet, cook potatoes and onion for 5-7
  • minutes or until tender. Return sausage to the 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.
Nutritional Facts: 1 cup equals 330 calories, 24 g fat (11 g saturated fat), 364 mg cholesterol, 612 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.