6 large eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 package of Bulk Breakfast Sausage
1 tablespoon butter
1 1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese

1. Whisk eggs, milk, parsley and salt; set aside. In a 9" 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 to sausage pan.

2. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

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