Sausage-Egg Frittata
Source: Debbie Reynolds of Rocky Mountain Lodge & Cabins of Cascade, Colorado.

1 (32-ounce) bag frozen O’Brien Potatoes
1 (1-pound) roll sage-flavored bulk sausage, cooked and crumbled
8 hard-cooked eggs, chopped
1 (10 3/4-ounce) can cream of mushroom soup
1/2 soup can of milk
2 cups shredded Colby-Jack cheese
3 green onions, chopped
Salt and pepper to taste

Preheat oven to 350 degrees F. Lightly grease 8 (16-ounce) ramekins or a 9- x 13-inch casserole dish.

In prepared ramekins or casserole dish, layer frozen potatoes, sausage, and eggs.

In a small bowl, combine mushroom soup and milk; pour over other ingredients. Sprinkle top with Colby-Jack cheese and then green onions.

Bake 30 to 35 minutes or until hot and bubbly.

NOTE: This dish can be prepared the night before and refrigerated until ready to bake.

Makes 8 servings