Ingredients
6 large eggs1/3 cup 2% milk1/2 teaspoon dried parsley flakes1/4 teaspoon salt6 ounces bulk pork sausage1 tablespoon butter1-1/2 cups frozen cubed hash brown potatoes, thawed1/4 cup chopped onion1 cup shredded cheddar cheeseOptional: Cooked crumbled bacon, minced chives and halved cherry tomatoes
Preparation
Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes. If desired, top with bacon, chives and cherry tomatoes.
