Brunch Frittata

A ham and hashbrown frittata topped with and 'instant sauce' of cream of mushroom soup and cheddar cheese.

Recipe Ingredients:

1 loaf sourdough French bread, cut into 1-inch cubes
2 pounds link sausage, sliced
1 (10.75-ounce) can cream of mushroom soup
2 1/2 cups milk
6 large eggs
3 cups (12-ounces) shredded cheddar cheese

Cooking Directions:

1. Melt butter in a 10-inch skillet over moderate heat. Add hash browns and top with ham.
2. Beat eggs and pour over the ingredients in the skillet. Cover pan and turn heat to low. Cook for 10 to 12 minutes, until eggs are set.
3. Top with soup and then cheddar cheese for the last few minutes of cooking.
4. Cut into wedges and serve.

Makes 6 servings.

Recipe provided courtesy of Iowa Egg Council.