Super Sunday Morning Eggs #1

Super Sunday Morning Eggs #1

Serves 6


1 pound pork sausage (Jimmy Deans®, etc..)
1 medium onion, chopped, divided (1½ cups)
10 large eggs, beaten
8 frozen hash brown patties, thawed and crumbled
½ cup water
2 tablespoons Olde Westport Garden Harvest Special Blend® (shake before measuring)
1½ cups (6 ounces) shredded Cheddar cheese


In a large skillet over medium heat, cook sausage just until it loses pinkness along with 1/2 of the chopped onion, drain and set aside. Reserve 1 tablespoon pan drippings in skillet. Add 1/2 of the beaten eggs to skillet. Cook just until eggs are set and still wet. Meanwhile, arrange crumbled hash browns in the bottom of a lightly greased (spray with vegetable oil) 7×11 inch baking dish. Spoon cooked eggs over top of hash browns. Top with cooked sausage and onion mixture. Add water and Olde Westport Garden Harvest Special Blend® to remaining beaten eggs, stir. Pour over top of the sausage. Bake in a 350 degree oven for 30 minutes or just until eggs are set in center. Be very careful not to overcook. Remove from oven (give it a quick stir to help cook center, if needed), sprinkle remaining onion and cheese over top. Return to oven and bake 15 minutes longer or until cheese thoroughly melted. Remove and let sit 5 minutes to firm up for slicing.