Stir-Ins & Recipes

• 8 eggs
• 3 cups milk
• 1/2 teaspoon sea salt
• 1/2 teaspoon white ground pepper
• 1/4 teaspoon ground mustard
• 1 package Simply Homemade^® Honey Chipotle Cornbread
• 1/2 of a 30-ounce bag shredded frozen hash brown potatoes, thawed
• 3 packages (6.4-ounces each) brown and serve breakfast sausages, sliced
• 1 cup shredded sharp cheddar cheese
• Sliced fresh chives for garnish, optional

Preheat oven to 400˚F. Spray a 13 x 9-inch baking pan with cooking spray.

Whisk eggs, milk, salt, pepper and mustard in a large mixing bowl until smooth. Add mix and whisk until blended.

Place hash browns in prepared pan. Pour cornbread mixture over hash browns and top with sliced sausages and cheese. 

Bake 40 to 50 minutes until slightly golden brown and a wooden pick inserted in center comes out clean.

Cool 10 minutes before serving. Top with sliced chives, if desired.

Variation:  Replace sausage with one package (4.3 ounces) of real crumbled bacon and omit salt.