32 oz. package frozen southern-style hash browns (Ore-Ida is gf)
1 each: yellow, orange & green bell pepper, chopped
10 whole eggs
15 egg whites
1 lb. breakfast sausage (Honeysuckle White is gf)
Tony Chachere's cajun seasoning
salsa
1. Cook sausage according to package directions, drain grease and set aside.
2. Spray a 13x9 pan with cooking spray. Spread frozen hash browns into a single layer.
3. Spread crumbled sausage evenly on top of hash browns.
4. Crack eggs and egg whites into a large bowl and whisk until frothy. Add chopped bell peppers and lots of Tony C's cajun seasoning. Pour over sausage and hashbrowns evenly.
5. Soak overnight in the fridge.
6. Preheat oven to 350. Cook for 1 to 1-1/2 hours, until eggs are set and a toothpick inserted in the middle comes out clean.
7. Serve with lots of salsa on top.
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If you can have it, a mexican-blend of cheeses both mixed into the egg mixture and on top would be delicious
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