1 pound pork sausage
1 large onion - finely chopped
2 cups frozen hash browns
1 cup cheddar cheese
3 tbls. all purpose flour
8 large egg beaten
1 cup Ranch dressing
1/2 cup milk

Salsa:
1/2 cup Monterey Jack cheese & Cheddar cheese -- finely shredded
1/2 cup red or green pepper - optional 1/2 cup chopped mushrooms
1 chopped medium green onion (mushrooms & onions optional)

Preheat oven to 325 degrees. In a large skillet, saute sausage, onion and any other vegetables over medium heat, , breaking up the sausage mixture. Let cool. Transfer the mixture to a large bowl, and add the potatoes and cheddar cheese. Toss to mix. The recipe, to this point can be made one day ahead and refrigerated,

Stir the flour into the mixture. Beat the eggs in a large bowl and add dressing.
Pour milk into dressing bottle and shake, then pour milk into the egg mixture and mix.
Add egg mixture to the sausage mixture and mix.
Spoon the mixture into greased mini-Bundt pans without the center stem, filling each tin 3/4 full.

Bake 25 to 30 minutes or until fritatas are setand golden brown. Invert tins onto cookie sheet.
Pour salsa into center hole and sprinkle top with Monterey Jack and Cheddar. Put sprig of cilantro into center hole.
Sprinkle chopped cilantro or chopped chives around dish.