adapted from: Taste of Home
1 (20 oz.) pkg. frozen shredded hash browns, thawed
3 Tbl. melted butter
1 teaspoon chicken bouillon powder (I used Shirley J)
pepper
1/2 Lb. ground breakfast sausage
1/3 c. onion, finely chopped
1 cup cottage cheese
3 eggs
4 slices American cheese
Preheat oven to 350 degrees. In a large bowl, combine the hash browns, melted butter, chicken bouillon and pepper. Toss together to combine. Press into the bottom and up the sides of a 10-inch cast-iron skillet. Bake for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a medium skillet, cook sausage and onion over medium heat until cooked through; drain. Remove from heat and allow to cool for a few minutes.
In a large bowl with a pour spout, whisk together cottage cheese and eggs. Tear up the cheese into chunks and stir into egg mixture. Stir in slightly cooled sausage and season with pepper.
Pour into baked crust. Return to oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Slice and serve. Makes 4 servings.
Jenn's Notes: I made this exactly as I typed it above and served with diced tomatoes, chopped cilantro, green salsa and hot sauce.