8 ea. Pure Farmland Plant-Based Protein Breakfast Sausage Patties
2 tsp. Canola oil
1 cup Sliced mushrooms
½ cup Broccoli florets, chopped
2 cups Frozen shredded hash brown potatoes, thawed
½ cup Grape tomatoes, quartered
3 ea. Green onions, sliced
1 cup Shredded cheddar cheese
1 tsp. Chopped parsley
1 tsp. Salt
½ tsp. Pepper
8 lg. Eggs, beaten
½ cup Milk
Pre-heat oven to 350 degrees. In a large non-stick skillet over medium heat, add Canola oil to the skillet then brown the sausage patties on both sides.
Transfer to a plate and let cool.
Meanwhile, add mushrooms and broccoli to the same pan and cook for 5 minutes or until mushrooms are browned. Transfer to a large bowl.
Add hash browns and next 6 ingredients.
In a separate bowl, whisk together eggs and milk. Add to bowl of vegetable mixture.
Cut cooked sausage patties into quarters. Add to bowl. Gently fold mixture together to combine.
Pour mixture into a 1 ½ quart casserole. Bake for 30-35 minutes or until eggs are set and top is lightly browned. Remove from oven and serve.
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