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naked breakfast frittata (sallye)

(3 ratings)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

This is one of those recipes where you can add or subtract ingredients to suit your taste. Makes a wonderful brunch dish served with buttered Pillsbury Grande biscuits.

(3 ratings)
yield 6 -8 easily
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For naked breakfast frittata (sallye)

  • 2 lb
    ore ida o'brien frozen hash browns**
  • 2 lb
    jimmy dean (or other) sage sausage
  • 1 can
    cream of mushroom soup
  • 3/4 c
    pace picante sauce
  • 1 tsp
    garlic powder (optional)
  • 8 lg
    eggs, whisked with 1/8 cup milk
  • 8 oz
    grated cheese (colby-monterrey or to taste)
  • 1 c
    sour cream (optional)

How To Make naked breakfast frittata (sallye)

  • 1
    In a heavy (cast iron preferred) skillet, crumble and cook sausage over medium heat until grey . When done, drain and place in large mixing bowl
  • 2
    Add undiluted mushroom soup, picante sauce, garlic powder & sour cream and mix well
  • 3
    Add potatoes to sausage mixture and salt & pepper to taste Spread mixture into lightly greased 9" x 13" baking dish
  • 4
    **NOTE: If you can't find O'Brien hash browns, you can use plain ones and add 1/2 cup minced bell pepper and 1/2 cup minced onions to plain hash brown potatoes.
  • 5
    Whisk eggs with milk until well blended and frothy. Pour whisked eggs over sausage/potatoes mixture
  • 6
    Cook in 350º preheated oven for 30-35 minutes. Remove from oven and sprinkle cheese over top.
  • 7
    Place back in oven and cook for approximately 15 more minutes until cheese is nicely browned and bubbly
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