This is delicious, very hearty and not very low calorie. If calories are important, you may want to experiment using low fat or non fat ingredients. We prefer it the fattening way. My daughter Mele came up with this, and it has been a favorite (when we have overnight house guests especially).
Break up sausage into a skillet and cook over medium heat (cooking clear through- browning but not burning). Drain thoroughly. Set aside.
Melt butter in another skillet (or the same one washed)and add seasonings. Put potatoes in (if you use frozen hash browns or tater tots you will not need to cook as long, so watch carefully stirring occassionally). If you use raw potatoes in chunks, you will need to cook longer. Cook which ever potatoes you choose, in a covered skillet. Remove the cover occassionally, but not too often to stir and turn over the potatoes to prevent burning. You want them to cook long enough to get crispy
and brown, but not to burn.
Grate the cheese and set aside.
Crack all eggs into a bowl. Add salt and pepper (what ever amount you want (She uses just about 1/4 tsp salt and 1/8 tsp of pepper) Wisk thoroughly. Melt about 2 tablespoons of butter in a skillet and pour scrambled eggs into the skillet. Cooking over medium heat, allow to sit in the pan until about 3/8" inch around the edges looks set. Using your spatula, scraping the bottom of the pan, lift eggs off of the bottom and turn over, allowing the raw eggs to flow onto the bottom. Continue in this manner until eggs are cooked, and lose thier gloss.
In a large mixing bowl, combine all together. Fill a serving bowl or platter for the table, and refill as
necessary. You may want to serve with a plain or fruit muffin, toast or bagel. Orange juice or water is a good accompaning beverage. We like to use maple syrup as a dipping sauce or dressing it's delicious!!!