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Sausage, Egg and Cheddar Farmers Breakfast

30 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 06, 2024
This hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan
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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
  • Optional: Cooked crumbled bacon, minced chives and halved cherry tomatoes

Directions

  1. Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy 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 until tender, 5-7 minutes. Return sausage to pan.
  2. Add the egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes until the cheese is melted. If desired, top with bacon, chives and cherry tomatoes.

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

    • Nutrition Facts

    1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.