½ pound bulk Italian sausage (hot or sweet depending on your taste) – browned and drained
½ pound bulk breakfast sausage – browned and drained
1 – 32 ounce jar spaghetti sauce
6 large eggs
¼ cup milk     
½ pound sliced Provolone cheese
¾ pound shredded mixture of sharp and Swiss cheeses
2 packs (of 10) frozen hash brown patties (I use Food Club brand)

Using a large non-stick skillet works best

 

Bake the hash brown patties as directed on the package



In a greased, 9” by 14” glass baking dish, place a layer of 6 hash brown patties

 

Cover patties with a layer of provolone cheese

 

Combine the Italian sausage with enough spaghetti sauce to be “paste-like”, not too thin

 

Spread a ½” layer of the sausage/sauce mixture on top of provolone cheese

 

Cover sauce/sausage mixture with a layer of 6 hash brown patties

 

In a mixing bowl, combine milk & eggs

 

In a separate pan, cook ¾ of the egg/milk mixture

 

Fold in the cooked breakfast sausage, as eggs cook

 

Cook until the eggs are done but still rather “wet”. They will finish cooking in oven.

 

Spread the egg/sausage mixture on top of the hash brown patties

 

Cover evenly, with the shredded cheese mixture on top of egg/sausage spread

 

Cook uncovered at 350 degrees for 35-45 minutes