Comments: Ready in 1 hour or less

1	lb.	Bulk Italian sausage
5	cups	Frozen hash brown potatoes
1/2	cup	Chopped onion
1/2	cup	Chopped green pepper
1/4 to 1/2	tsp	Salt
		Pepper to taste
1/2	cup	Sliced mushrooms
4		Eggs
1	medium	Tomato, thinly sliced
1	cup (4 ozs.)	Shredded cheddar cheese
		Sour cream and salsa

• In a large skillet, cook sausage until no longer pink. Add potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. Stir in mushrooms.
• Beat eggs; pour over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese.
• Cover and cook over medium-low heat for 10-15 minutes or until eggs are completley set (do not stir).
• Serve with sour cream and salsa.
• Yield: 6 servings