INGREDIENTS

• 1 carton Hungry Jack Black Pepper and Onion Hashbrowns
• 6 eggs
• 1/3 Cup milk
• Salt and Pepper, to taste
• 1/3 Cup shredded cheddar cheese
• 6 apple maple chicken sausages, heated and sliced
• 2 avocados, pitted, peeled and sliced
• 1 medium tomato, diced

INSTRUCTIONS

1. Prepare the hashbrowns according to package directions. Once in the frying pan, begin preparing the eggs.
2. In a large mixing bowl, whisk together the eggs, milk, salt and pepper.
3. Spread about ⅙ of the egg mixture in a small greased, heated skillet. Let cook until the eggs are just about set.
4. Sprinkle with ⅙ of the cheddar cheese.
5. Spread ⅙ of the prepared hashbrowns on one side and top with about 1 sliced sausage.
6. Fold the omelet over on top of the potatoes and sausage and cook for about 1 minute more, until the cheese is melted.
7. Slide onto a plate, let the pan cool slightly and repeat.
8. Serve topped with avocado slices and diced tomato.