1pkg refrigerated Southwest Style Hash Browns(you'll only use 5-oz)
2tubes refrigerated French bread loaf
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.
In a medium non-stick skillet over medium-low heat, cook sausage for about 12-16 minutes, turning to brown on all sides. Remove from pan onto paper towels. Pat to dry.
Wipe pan clean and spray with non-stick spray. Cook eggs until done.
Open tube of French bread. Divide dough in half, as it is easier to work with that way. Roll each half into a 5" x 12" rectangle. Place 3 sausage links along length, leaving room in-between links to seal dough.
Cut dough between sausage links. Top each sausage link with a tablespoon of potatoes, a tablespoon of eggs, sprinkle with cheese and roll up. Seal edges well and lay seam side down on prepared cookie sheet. Continue with remaining dough. You should have 12 kolaches when you're finished.
Place in oven and bake for 25 minutes. Serve immediately or remove to wire rack to cool. Once cool, freeze together in large resealable gallon bags.
To use frozen kolaches: Remove from freezer the night before and thaw on shelf in your refrigerator. When ready to serve, wrap each kolache in paper towel and heat in microwave for 45 seconds. Eat right away or wrap in foil for a quick on-the-go meal.
Change out the breakfast sausage for Italian sausage, bacon, andouille or, if you like it spicy, chorizo.
Substitute pepper jack cheese or Gruyere for the cheddar cheese.
You can even toss in some vegetables such as spinach or chopped broccoli for some added vitamins.
Omit the potatoes if you don't want the extra carbs.
Like it spicier, add a little minced jalapeno or some well drained salsa.