Scrambled Eggs Deluxe - cooking recipe

Ingredients

3 frozen hash brown patties
2 Tbsp. margarine
1/4 c. sliced green onion
6 beaten eggs
1/4 c. milk
1 single serving envelope instant cream of chicken soup mix
1 (4 oz.) can sliced mushrooms, drained
2 Tbsp. chopped pimiento
1/8 tsp. pepper
4 oz. fully cooked smoked or brown and serve sausage, sliced

Preparation

In a large skillet, cook potato patties in 1 tablespoon margarine on 1 side for 2 to 3 minutes.
Remove from skillet.
In same skillet, cook onion in remaining margarine.
In a medium bowl, combine eggs, milk and soup; beat well.
Stir in mushrooms, pimiento and pepper.
Add to onion in skillet.
Cook until eggs are nearly set; do not stir.
Then lift and fold partially so underneath can cook.
Cool eggs slightly.
Spoon egg mixture into 3 greased individual casseroles.
Arrange sausages and potato patties, browned side up, in casserole.
Seal with foil and freeze.