Cheesy Hashbrowns Breakfast Scramble Recipe

Ingredients

1

package (12 ounces) bulk pork sausage

1

small green bell pepper, chopped (1/2 cup)

1 2/3

cups hot water

3

tablespoons butter or margarine

1

                        package Hamburger Helper™ cheesy hashbrowns

2/3

cup milk

3

eggs, beaten or 1 cup fat-free cholesterol-free egg product

1

tablespoon Betty Crocker™ Bac~Os® bacon flavor bits or chips, if desired

Preparation

Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.

Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.

Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.

Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.

Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.

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