Breakfast is amazing! I love to sleep in, so I rarely make breakfast unless we have it for dinner!Well, today I have a fantastic breakfast recipe for you!
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!
Hashbrown and Egg Breakfast Bake
- 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. bell pepper, chopped
- 1 c. mushrooms, sliced
- 10 eggs
- 1 c. milk
- 2 c. shredded cheddar cheese
- salt and pepper, as needed
Preheat oven to 350 degrees. Grease a 9x13 glass 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.
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