• 15
    Prep Time
  • 25
    Cook Time
  • Servings

Easy Hashbrowns and Chicken Sausage Omelet


  • 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


  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.

By sarahscucinabella.com