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1 pound Sausage
1 cup Hash Browns, Thawed
2 Red Peppers, Sliced (thinly)
3 Tomatoes, Thinly Sliced
1 cup Cheddar Cheese, Shredded
5 large Eggs
4 tablespoon Milk
1 dash Black Pepper, Freshly Ground
1 pinch Herbs
½ cup Parmesan Cheese, Freshly Grated
Heat oven to 375f. Have ready a 10-inch pie plate. Crumble sausage into a large skillet and cook over medium heat 6 minutes, remove from skillet with a slotted spoon, pressing out excess fat. Spoon into pie plate. Top with hash browns, bell pepper and tomato slices and top with cheddar. In a medium size bowl, beat together eggs, milk, black and herbs. Pour over cheese. Sprinkle with parmesan.
Bake 30 minutes, until slightly puffed and a knife inserted in center comes out clean. If making ahead, let cool completely, then wrap and refrigerate. To reheat, cover with foil and bake in a 350f oven 20 to 30 minutes. Garnish with tomato slices and parmesan.
1 cup Hash Browns, Thawed
2 Red Peppers, Sliced (thinly)
3 Tomatoes, Thinly Sliced
1 cup Cheddar Cheese, Shredded
5 large Eggs
4 tablespoon Milk
1 dash Black Pepper, Freshly Ground
1 pinch Herbs
½ cup Parmesan Cheese, Freshly Grated
Heat oven to 375f. Have ready a 10-inch pie plate. Crumble sausage into a large skillet and cook over medium heat 6 minutes, remove from skillet with a slotted spoon, pressing out excess fat. Spoon into pie plate. Top with hash browns, bell pepper and tomato slices and top with cheddar. In a medium size bowl, beat together eggs, milk, black and herbs. Pour over cheese. Sprinkle with parmesan.
Bake 30 minutes, until slightly puffed and a knife inserted in center comes out clean. If making ahead, let cool completely, then wrap and refrigerate. To reheat, cover with foil and bake in a 350f oven 20 to 30 minutes. Garnish with tomato slices and parmesan.
