1. Add butter to a large oven-proof skillet over medium-high heat. Add cereal, onion, celery, red pepper and cook for 2-3 minutes until vegetables are tender-crisp. Add hash browns and sausage, turning often until potatoes are browned.

2. Whisk together eggs and milk in a small bowl. Pour mixture into skillet, gently stirring, for 3 minutes, so eggs begin to set on the bottom. Sprinkle with cheese and bake in a 220 °C (400 °F) until the cheese is melted and golden and the eggs are set, about 15 minutes.

Variation:

Turkey Bacon and Hash Brown Breakfast Skillet: Replace the cooked turkey sausage with 6 slices cooked and crumbled turkey bacon.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.