Southwestern Hash Brown Scramble

• Nonstick spray
• 1 lb country sausage
• 1 pkg The Fresh Market Southwest Vegetable Kit
• 2 bags (2 lb) frozen hash browns, thawed
• 1 bag shredded cheddar cheese
• 1 dozen eggs
• 1½ c sour cream, plus additional for serving
• ½ tsp freshly ground pepper
• 1 tsp kosher salt
• Salsa, for serving
• Avocado, pitted and sliced for serving

Preheat oven to 350˚F and spray a 9x13-inch baking dish with non-stick spray.

Cook the country sausage in a non-stick skillet over medium high heat cook for 5-6 minutes, or until thoroughly cooked. Use a slotted spoon to transfer cooked sausage to a large bowl and leave pan drippings in the skillet.

Heat the skillet over medium high heat again and sauté the vegetable kit until the vegetables are soft and begin to brown, about 6-7 minutes. Transfer vegetables to the bowl with the cooked sausage.

Add hash browns and cheddar cheese to sausage and vegetable mixture. Stir to combine. Crack 12 eggs into a separate mixing bowl and whisk with the sour cream, salt and black pepper.

Pour the egg mixture over the hash brown mixture and fold the ingredients with a spatula until thoroughly combined.

Place the hash browns mixture into the prepared baking dish, cover with foil, and bake for 45-55 minutes. Remove the foil halfway through cooking to help brown the top.

Serve warm with salsa, sour cream and avocado slices.