A ham and hashbrown frittata topped with and 'instant sauce' of cream of mushroom soup and cheddar cheese.
1 loaf sourdough French bread, cut into 1-inch cubes
2 pounds link sausage, sliced
1 (10.75-ounce) can cream of mushroom soup
2 1/2 cups milk
6 large eggs
3 cups (12-ounces) shredded cheddar cheese
- Melt butter in a 10-inch skillet over moderate heat. Add hash browns and top with ham.
- Beat eggs and pour over the ingredients in the skillet. Cover pan and turn heat to low. Cook for 10 to 12 minutes, until eggs are set.
- Top with soup and then cheddar cheese for the last few minutes of cooking.
- Cut into wedges and serve.
Makes 6 servings.
Recipe provided courtesy of Iowa Egg Council.