Sausage, Egg and Cheddar Farmer's Breakfast Recipe

5 13 11
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 13 11
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 Jones No Sugar Pork Sausage Roll 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.

Test Kitchen tips
  • If you don’t have frozen hash brown potatoes handy, use par-cooked cubed potatoes.
  • 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.

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    • 6 large eggs
    • 1/3 cup 2% milk
    • 1/2 teaspoon dried parsley flakes
    • 1/4 teaspoon salt
    • 6 ounces Jones No Sugar Pork Sausage Roll 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.

    Test Kitchen tips
  • If you don’t have frozen hash brown potatoes handy, use par-cooked cubed potatoes.
  • 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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    MY REVIEW
    frajo110 User ID: 8266268 284159
    Reviewed Feb. 23, 2018

    "This recipe was so simple and delicious even I could do it and did."

    MY REVIEW
    Mrsatj User ID: 1860234 282912
    Reviewed Jan. 29, 2018

    "This was just wonderful. Very easy to make and a good cold night supper. Highly recommend this recipe!"

    MY REVIEW
    Fred User ID: 9375576 279831
    Reviewed Dec. 23, 2017

    "Can't get any simpler than this"

    MY REVIEW
    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"

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