Post by Debbie on Jun 7, 2012 14:06:52 GMT -5
12 ounce Breakfast Sausage Links
2 tablespoons olive oil, divided
2 cups frozen Southern-style hash brown potatoes
1/2 cup green sweet bell pepper, chopped
1/2 cup red sweet bell pepper, chopped
1/2 cup yellow sweet bell pepper, chopped
1/2 cup onion, chopped
8 eggs
1/2 cup milk
1/2 teaspoon salt
In a large skillet, prepare breakfast sausages according to package directions.
With a knife cut cooked links into thirds and keep warm.
In a separate large skillet, add 1 tablespoon of oil and fry hash browns until golden; remove and set aside.
Add remaining oil to skillet, add peppers and onion, cook over medium heat until crisp-tender.
In a large bowl, beat eggs, milk, salt, oregano and black pepper.
Pour into the same skillet; cook over medium heat, stirring occasionally, until eggs are set.
Add sausage and potatoes; mix gently.
8
Sprinkle with cheese, remove from heat; cover for 1-2 minutes or until melted.
2 tablespoons olive oil, divided
2 cups frozen Southern-style hash brown potatoes
1/2 cup green sweet bell pepper, chopped
1/2 cup red sweet bell pepper, chopped
1/2 cup yellow sweet bell pepper, chopped
1/2 cup onion, chopped
8 eggs
1/2 cup milk
1/2 teaspoon salt
In a large skillet, prepare breakfast sausages according to package directions.
With a knife cut cooked links into thirds and keep warm.
In a separate large skillet, add 1 tablespoon of oil and fry hash browns until golden; remove and set aside.
Add remaining oil to skillet, add peppers and onion, cook over medium heat until crisp-tender.
In a large bowl, beat eggs, milk, salt, oregano and black pepper.
Pour into the same skillet; cook over medium heat, stirring occasionally, until eggs are set.
Add sausage and potatoes; mix gently.
8
Sprinkle with cheese, remove from heat; cover for 1-2 minutes or until melted.