Harvest Breakfast
"The inspiration for this recipe comes from Sunday breakfasts during my childhood. It combines all the goodness we harvest from the garden and farm. You can make a simple hash brown basket as pictured or just fry hash browns and layer the other ingredients on top. Either way it is a winner...."
INGREDIENTS
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8 ounces Philadelphia Chive and Onion Cream Cheese - softened - divided
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20 ounces frozen Pepper & Onion Hash Browns - thawed - excess moisture squeezed out
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3/4 cup Broccoli florets - cut in half length wise
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3/4 cup onions - chopped
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1 pound pork sausage - browned and drained
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2 cups shredded Colby-Monterey Jack cheese - divided
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8 eggs - divided
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2 tablespoons butter
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3/4 cup tomatoes - chopped
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