Scrambled Eggs Deluxe

• 3 frozen hash brown patties
• 2 Tbsp. margarine
• 1/4 c. sliced green onion
• 6 beaten eggs
• 1/4 c. milk
• 1 single serving envelope instant cream of chicken soup mix
• 1 (4 oz.) can sliced mushrooms, drained
• 2 Tbsp. chopped pimiento
• 1/8 tsp. pepper
• 4 oz. fully cooked smoked or brown and serve sausage, sliced

1. In a large skillet, cook potato patties in 1 tablespoon margarine on 1 side for 2 to 3 minutes.
2. Remove from skillet.
3. In same skillet, cook onion in remaining margarine.
4. In a medium bowl, combine eggs, milk and soup; beat well.
5. Stir in mushrooms, pimiento and pepper.
6. Add to onion in skillet.
7. Cook until eggs are nearly set; do not stir.
8. Then lift and fold partially so underneath can cook.
9. Cool eggs slightly.
10. Spoon egg mixture into 3 greased individual casseroles.
11. Arrange sausages and potato patties, browned side up, in casserole.
12. Seal with foil and freeze.

brown patties, margarine, green onion, eggs, milk, cream of chicken soup mix, mushrooms, pimiento, pepper, brown

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565966 (may not work)