Ingredients:
1 lb. Pork sausage
1 large onion, finely chopped
2 cups frozen hash browns
1 cup cheddar cheese
3 tbsp. all purpose flour
8 eggs, beaten
1 cup ranch dressing
1/2 cup milk
Salsa
1/2 cup Monterey jack cheese and cheddar cheese, finely shredded
1/2 cup red or green pepper, chopped
1/2 cup mushrooms, chopped
1 green onion, chopped
Instructions:
Preheat oven to 325 degrees. In a large skillet over medium heat, sauté sausage, onion and any other vegetables, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage mixture and let it cool. Transfer the mixture to a large bowl and add the potatoes and cheddar cheese and toss to mix. Stir the flour into the mixture. Beat the eggs in s large bowl, add the dressing, pour milk into dressing bottle and shake, pour milk into the egg mixture and mix. Add egg mixture to sausage mixture and mix. Spoon the mixture into greased mini bundt pans without the center stem, filling each tin 3/4 full. Bake 25-30 minutes or until the fritatas are set and golden brown. Invert tins onto cookie sheet. Pour salsa into center hole and sprinkle top with shredded Monterey Jack and Cheddar; put sprig of cilantro into center hole. Sprinkle chopped cilantro or chopped chives around dish.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
