Hashbrown Potato Quiche

Ingredients

1 container Hungry Jack Hashbrown Potatoes
8 Johnsonville maple breakfast sausages (cooked and sliced)
¾ cup Tillamook Sharp Cheddar cheese grated
¼ cup grated parmesan cheese
5 to 6 fresh basil leaves chopped
2 roma tomatoes chopped
4 eggs
2/3 cups milk
2/3 cups half and half
½ teaspoon white pepper
½ teaspoon salt

Instructions

Preheat oven to 375 degrees. Fill the hashbrown carton with boiling water and let stand until all water is absorbed (about 15 minutes). While waiting for hashbrowns, cook the breakfast sausage in a 9 inch skillet. Remove sausage, but leave in drippings and add another 2 tablespoons of canola oil. Make sure the entire skillet is coated with oil, then add hashbrowns forming a crust/shell inside the pan. Cook on medium high until hashbrowns are cooked periodically using a spoon to press the hashbrowns into the shell form. Once done (about 7 or 8 minutes), remove from heat and transfer the hashbrowns to a deep dish pie pan. Form the crust/shell in the pie pan. Add cooked, sliced sausage, basil and tomatoes to the bottom of the pie pan. Cover with cheese. Then mix eggs, milk, half and half, salt and white pepper. Add mixture to the pie dish. Cook 30 minutes or until a toothpick comes out of the center of the quiche clean.

Serves 6.