Hearty Breakfast Skillet with Velveeta
- Preparing Time: 5 minutes
- Total Time: 45 minutes
- Served Person: 6
- 6 eggs
- 2 cup frozen hash brown potatoes shredded
- 0.5 lb. pork sausage (8 oz) cooked & browned
- 1 10-oz can diced tomatoes with green chilies drained
- 0.5 lb. velveeta cheese (8 oz) cut-up
- Carbohydrate 15.3412 g
- Cholesterol 489.08 mg
- Fat 32.6881333333333 g
- Fiber 0.979999983310699 g
- Protein 29.2736 g
- Saturated Fat 14.37642 g
- Serving Size 1 1 Serving (291g)
- Sodium 811.813333333333 mg
- Sugar 14.3612000166893 g
- Trans Fat 3.32394666666666 g
- Calories 471 calories
PREP TIME: 5 min TOTAL TIME: 45 min Preheat oven to 375 degrees F. In a large skillet, sprayed with nonstick cooking spray brown sausage over medium heat; drain. Add potatoes and tomatoes; mix well. Cook for 5 minutes and stir. Transfer to a 9-inch pie plate coated with cooking spray and then top with VELVEETA. In a medium bowl, beat the eggs with 2 Tbsp. of water until well blended. Pour evenly over the ingredients in the pie plate. Bake 20 to 25 minutes or until egg mixture is set in the center and the VELVEETA is melted. Remove from the oven and let stand for about 5 minutes. Cut into wedges and serve hot. VARIATION: For a meatless option, prepare as directed but substitute with 1/2 cup of chopped onion for the browned sausage and add to the skillet with the potatoes and tomatoes.
