Sausage, Egg and Cheddar Farmer's Breakfast Recipe

5 10 8
Sausage, Egg and Cheddar Farmer's Breakfast Recipe
Sausage, Egg and Cheddar Farmer's Breakfast Recipe photo by Taste of Home
Publisher Photo

Sausage, Egg and Cheddar Farmer's Breakfast Recipe

Read Reviews
5 10 8
Publisher Photo
This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Farmer's Country Breakfast in Taste of Home June/July 2010, p62

Nutritional Facts

1 cup: 386 calories, 29g fat (13g saturated fat), 339mg cholesterol, 736mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Farmer's Country Breakfast in Taste of Home June/July 2010, p62

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Reviews forSausage, Egg and Cheddar Farmer's Breakfast

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robbiejackson User ID: 4907377 277621
Reviewed Nov. 11, 2017

"Really good, will definitely make this again. Next time I'll add more seasoning though. Hubby and I found it a bit bland even using spicy sausage. I used fresh potatoes because I had them on hand. Definitely needed more cooking time for them than stated; I always find that to be the case for hash browns though. Thanks for sharing."

MY REVIEW
slocook805 User ID: 7734059 277484
Reviewed Nov. 9, 2017

"If I were making this for 4 people I would double the amounts of everything, the portions are too skimpy for us. I added black pepper and about 1 tsp of hot sauce and swapped out the 2% milk for half and half."

MY REVIEW
slocook805 User ID: 7734059 277483
Reviewed Nov. 9, 2017

"If I were making this for 4 people I would double the amounts of everything, the portions are too skimpy for us. I added black pepper and about 1 tsp of hot sauce and swapped out the 2% milk for half and half."

MY REVIEW
Jellybug User ID: 53068 265733
Reviewed May. 8, 2017

"Made it for breakfast this past weekend. My husband had thirds. Recipe definitely is a keeper.."

MY REVIEW
stevennicole User ID: 2190603 173540
Reviewed Aug. 24, 2014

"I baked it in a in a deep dish pie pan. I started at 350 for 30 minutes and then turned it up to 375 for about another 10 minutes. Very good!"

MY REVIEW
stwood64 User ID: 3644447 190328
Reviewed Jan. 6, 2014

"Love it! Didn't have the frozen hash browns so I cubed potatoes and it turned out great!!

For a leaner version, I will try it with turkey bacon some time.
Since I rush out the door at 5:30 am for work, I warmed up some leftovers and it was just as good and kept me full until lunch!"

MY REVIEW
flowermom6946 User ID: 5092839 173539
Reviewed Sep. 19, 2011

"we make this the night before... set out 30 min.before baking"

MY REVIEW
johlrich User ID: 84954 111438
Reviewed Jul. 14, 2011

"Great one-pan dish for a quick breakfast! Tasted great out camping!"

MY REVIEW
marlenerogers User ID: 5718655 211781
Reviewed Feb. 23, 2011

"Sounds like a great breakfast. When I make it tomorrow morning, the only thing I will change is to use sliced green onions instead of "regular onion"."

MY REVIEW
mkbickham User ID: 184669 111427
Reviewed Jun. 20, 2010

"I have to leave out the onions because I am allergic, but even without them it is very good."

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