Hearty Breakfast Skillet with Velveeta

Click here for a larger picture of Hearty Breakfast Skillet with Velveeta
6 Servings
Eggs American
Breakfast Sausage Eggs Cheese American

2 cup frozen hash brown atoes shredded
0.5 lb. (8 oz) pork sage cooked and browned
1 can (10 oz) diced atoes with green chilies drained
0.5 lb. (8 oz) VEETA cheese, cut-up
6 s

PREP TIME: 5 min TOTAL TIME: 45 min Preheat oven to 375 degrees F. In a large skillet, sprayed with nonstick cooking spray brown sausage over medium heat; drain. Add potatoes and tomatoes; mix well. Cook for 5 minutes and stir. Transfer to a 9-inch pie plate coated with cooking spray and then top with VELVEETA. In a medium bowl, beat the eggs with 2 Tbsp. of water until well blended. Pour evenly over the ingredients in the pie plate. Bake 20 to 25 minutes or until egg mixture is set in the center and the VELVEETA is melted. Remove from the oven and let stand for about 5 minutes. Cut into wedges and serve hot. VARIATION: For a meatless option, prepare as directed but substitute with 1/2 cup of chopped onion for the browned sausage and add to the skillet with the potatoes and tomatoes.


VIEW THE RECEIPT