In a deep 12 inch non-stick skillet, brown sausage, set aside & drain on several paper towels, saute sliced mushrooms in 3 Tablespoons of olive oil, set mushrooms aside on a paper towel, place 2 lbs of Ore-Ida O'Brien potatoes in skillet with 3 Tablespoons of olive oil, brown potatoes then add sausage & mushrooms.

Bring entire mix up to heat adding 6 beaten eggs, cook until eggs are done, salt & pepper to taste, then add 4 oz of the shredded cheese to the mix stirring well, spread the rest of the cheese over the top, cover pan and let the top cheese melt well.

Be careful when stirring the entire mix, because the pan will be nearly full!

Serves four to six depending on serving size.

VERY FILLING, microwave leftovers next day taste just as good. You can sub ground turkey, ground beef, diced ham or crumbled fried bacon for the ground sausage. You can sub 2 4oz cans of sliced mushrooms drained for fresh mushrooms, skip sautee step.


My wife likes it because I only use one pan that she has to wash!

Mr Breakfast would like to thank damnbigyank for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 1 vote.

From superfoodie (Team Breakfast Member)

Rating (out of 5):

Made this last weekend...was exceptionally bland. I tried it again, and tweaked it. Use baby portabellas, extra sharp cheddar, and I used Norwegian smoked sea salt...kind of perked it up.

Comment submitted: 7/3/2007 (#3154)

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