Roxy15
New member
I haven't made this...I would add some sliced mushrooms to it..and some onions..but that is just my preferance.
Breakfast Skillet:
1/2 lb.-(8-oz.) Pork Sausage
2 Cups Shredded Seasoned Hash Browns
1-(10-oz.) Can Diced Tomatoes & Green Chiles, Drained
1/2 lb.-(8-oz.) Velveeta, Cut Up-(Or Cheese Of Your Choice)
6 Eggs
Preheat oven to 375 degrees.
Brown sausage on medium heat in large skillet; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Transfer to a 9-in. pie plate coated with cooking spray. Top with Velveeta.
Beat eggs and 2 T. water with wire whisk in medium bowl until well blended. Pour evenly over ingredients in pie plate.
Bake for 20-25 minutes or until egg mixture is set in center and Velveeta is melted. Remove from oven. Let stand for 5 minutes before cutting into wedges to serve.
VARIATION: For a meatless variation, prepare as directed substituting 1/2 cup chopped onion for the browned sausage. Add to the potatoes and tomatoes and bake.
*You can add 1/4 cup chopped onions to the potatoes and tomatoes.
Breakfast Skillet:
1/2 lb.-(8-oz.) Pork Sausage
2 Cups Shredded Seasoned Hash Browns
1-(10-oz.) Can Diced Tomatoes & Green Chiles, Drained
1/2 lb.-(8-oz.) Velveeta, Cut Up-(Or Cheese Of Your Choice)
6 Eggs
Preheat oven to 375 degrees.
Brown sausage on medium heat in large skillet; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Transfer to a 9-in. pie plate coated with cooking spray. Top with Velveeta.
Beat eggs and 2 T. water with wire whisk in medium bowl until well blended. Pour evenly over ingredients in pie plate.
Bake for 20-25 minutes or until egg mixture is set in center and Velveeta is melted. Remove from oven. Let stand for 5 minutes before cutting into wedges to serve.
VARIATION: For a meatless variation, prepare as directed substituting 1/2 cup chopped onion for the browned sausage. Add to the potatoes and tomatoes and bake.
*You can add 1/4 cup chopped onions to the potatoes and tomatoes.