Hashbrown and Egg Breakfast Bake Recipe

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Breakfast is amazing! I love to sleep in, so I rarely make breakfast unless we have it for dinner! I did manage to make this last Sunday even with the time change and it was before noon! (I surprised myself!) 

This egg bake is oh, so, good! The eggs turn out nice and fluffy and I really like the combo of veggies. It's so simple but has such awesome flavor. It also feeds alot of people, so if there's just a few of you, try cutting the recipe in half. This is one dish you could make every weekend and everyone would be happy!

What you need:

1 pound frozen shredded hashbrowns

8 cooked sausage links, cut into small pieces (ham, bacon or chorizo would work too)

1/2 c. onion, chopped

1/2 c. green pepper, chopped

1 c. mushrooms, sliced

10 eggs

1 c. milk

2 c. shredded cheddar cheese

salt and pepper

Directions:

Preheat oven to 350 degrees. Grease a 9x13 baking dish and evenly spread hashbrowns on the bottom. Next, do the same with the sausage, onion, green peppers, mushrooms and 1 cup of the cheese. 

In a bowl, whisk together the eggs, milk, salt and pepper. Pour over top of the other ingredients and sprinkle remaining 1 cup of cheese over the top. Bake uncovered for 45 minutes. Enjoy!

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This recipe was shared at:
Breakfast Ideas Monday at Yummy Inspiration
Strut You Stuff Saturday at Six Sister's Stuff
Fabulous Friday at My Crowded Kitchen
Weekend Potluck at The Country Cook
Full Plate Thursday at Miz Helen's Country Cottage
Recipe Linky at Newlyweds