NAKED BREAKFAST FRITTATA (sallye)

sallye bates

By
@grandedame

This is one of those recipes where you can add or subtract ingredients to suit your taste. Makes a wonderful brunch dish served with buttered Pillsbury Grande biscuits.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb
ore ida o'brien frozen hash browns**
2 lb
jimmy dean (or other) sage sausage
1 can(s)
cream of mushroom soup
3/4 c
pace picante sauce
1 tsp
garlic powder (optional)
8 large
eggs, whisked with 1/8 cup milk
8 oz
grated cheese (colby-monterrey or to taste)
1 c
sour cream (optional)

Directions Step-By-Step

1
Crumble, cook, and drain sausage in heavy skillet over medium heat until grey (do not overcook)

When done, drain and place in large mixing bowl

Add undiluted mushroom soup, picante sauce, garlic powder & sour cream and mix well
2
**NOTE: If you can't find O'Brien hash browns, you can use plain ones or add 1/2 cup minced bell pepper and 1/2 cup minced onions to potatoes.

Add potatoes to sausage mixture and salt & pepper to taste

Spread mixture into lightly greased 9" x 13" baking dish

Pour whisked eggs over sausage/potatoes mixture
3
Cook in 350 deg preheated oven for 30-35 minutes.

Remove from oven and sprinkle cheese over top.

Place back in oven and cook for approximately 15 more minutes until cheese is nicely browned and bubbly

About this Recipe

Main Ingredient: Eggs
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #eggs, #sausage, #Casserole