| 6 | unit | eggs |
| 1.5 | lb | Ground Pork Sausages |
| 1.5 | cup | milk |
| 0.5 | tsp | pepper, black |
| 1.5 | tsp | salt |
| 0.75 | cup | Shredded Cheddar - lowfat |
| 1.88 | lb | Shredded Hash Browns |
| 0.5 | lb | Vegetarian Sausages |
NOTE: Have 3 pans in a 1/2, 1/4, 1/4 distribution - 1 regular, 1 dairy-free, 1 using the vegetarian sausages.
Servings: 10
Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.