1 teaspoon vegetable oil
2 cups (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
½ teaspoon coarsely ground black pepper
1 lb. breakfast ground sausage
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
Preheat oven to 450°F. Lightly brush a large bar pan with oil. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns.
Bake 13-15 minutes or until crust starts to brown and cheese is melted.
Meanwhile, whisk cream cheese until smooth using stainless whisk. Gradually add eggs and
black pepper; whisk until smooth.
Slice green onions, reserving ¼ cup of the tops for garnish.
Place sausage and remaining green onions into sauté pan; cook and stir over medium heat. Stir sausage mixture into egg mixture.
Remove bar pan from oven to cooling rack. Pour egg mixture over crust. Return bar pan to oven; bake
6-8 minutes or until center is set.
Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice.
Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with
additional black pepper, if desired.
Cut into squares and serve.
You can also add jalapenos to the sausage mixture. It adds some kick to it.
*This is a recipe from Pampered Chef that we changed a bit. Their original recipe has ham in it.