Scrambled Eggs Deluxe
|Frozen hash brown potato patties||3|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Instant cream of chicken soup mix||1 Tablespoon (Single Serving, 1 Envelope)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Chopped pimiento||2 Tablespoon|
|Fully cooked sausage||4 Ounce, smoked (Smoked Or Brown-And- Serve)|
In a large skillet cook potato patties in 1 tablespoon of the butter or margarine on 1 side only for 2 to 3 minutes or till light brown.
Remove from the skillet.
In the same skillet cook onion in remaining butter or margarine till tender.
In a medium mixing bowl combine eggs, milk, and soup mix; beat with a rotary beater till well combined.
Stir in mushrooms, pimiento, and pepper.
Add to onion in skillet.
Cook, without stirring, over medium heat till eggs are nearly set, lifting and folding partially cooked eggs so uncooked portion flows underneath.
Remove from the heat while eggs are still very moist.
Spoon the egg mixture into 3 greased individual casseroles.
Arrange sausage and potato patties, browned side up, in casseroles.
Seal with foil, label, and freeze.
To serve, turn back foil on 1 frozen casserole to uncover potato patty only.
Bake in a 375° oven for 35 to 40 minutes or till hot.