Sausage Gravy Omelet

  • 1  Can  VANEE COUNTRY STYLE SAUSAGE GRAVY
  • 52  Pieces  Bread, toasted
  • 6½  Pounds  Breakfast Sausage (links)
  • 3¼  Pounds  Cheddar Cheese, shredded
  • 13  Pounds  Hash Browns
  • 20  Cups  Liquid Eggs

Directions

Grease pan and pour in 3-4 ounces of liquid eggs. Cook over medium heat. When egg is mostly cooked, add in 2 sliced, cooked sausage links and 1 ounce of cheddar cheese. When egg has finished cooking, slide onto plate, fold, and pour on 2 ounces of VANEE COUNTRY STYLE SAUSAGE GRAVY. Top with more cheese, if desired. Serve with hash browns and toast.

Serving Size: 10 oz

Makes 52 servings