• 3 Tbsp. olive oil
  • 2 tsp. salt
  • 3 russet potatoes cubed into 1/2 inch squares
  • 8 eggs
  • 1/2 C. milk
  • 1 package of sage breakfast sausage (we use Jimmy Dean's)
  • 1/2 C. of shredded cheese


  1. Preheat oven to 400 degrees. Coat potatoes in olive oil and salt on a cookie sheet. Roast in oven for 30 minutes or until golden brown. If you wish to streamline this step, you could buy already cooked hash browns instead.
  2. Cook the package of sage breakfast sausage in a skillet over medium high heat. Make sure to break it into bite size crumbles. Drain the fat by setting the sausage on a paper towel, and set aside.
  3. Scramble the 8 eggs with milk, 1/4 C. of the cheese and additional salt to taste. Set eggs aside.
  4. Assemble the scramble in a greased baking dish. Potatoes on the bottom followed by sausage, egg and then the rest of the cheese.
  5. Store covered in the fridge up to 4 days. Scoop out a serving and reheat in the microwave for about 45 seconds and you have an easy hot breakfast.

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