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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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When serving a hungry crowd, this breakfast sausage, potato, and egg bake is sure to satisfy kids and adults alike. Ingredients:
1 (20 ounce) package bob evans® refrigerated hash brown potatoes |
1 tablespoon vegetable oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
10 eggs, grade a large |
3/4 cup milk |
1/2 teaspoon baking powder |
1/2 cup diced onion |
1 (12 ounce) package bob evans® original sausage links (uncooked) |
2 cups shredded colby jack or mild cheddar cheese |
1/4 teaspoon dried parsley |
Directions:
1. Preheat oven to 375 degrees F. Spray 13 x 9 inch pan with vegetable oil spray. Add hash brown potatoes and oil. Toss to combine. Press potatoes into bottom and up sides of pan. Bake for 20 to 25 minutes or until browned. Set aside.
2. If using roll sausage, in medium skillet over medium heat, crumble and brown sausage. Remove from heat. In large bowl, whisk together eggs, milk, baking powder, salt and pepper. Add onion and pour over baked hash brown potatoes. Place two rows of sausage links OR scatter cooked roll sausage on top of egg mixture. Cover pan.
3. Bake for 30 to 35 minutes or until center is firm and sausage is cooked through. Remove from oven and uncover. Top with cheese and parsley. Return to oven uncovered and continue to bake 5 to 10 minutes or until cheese is melted. Remove from oven; allow to set 5 to 10 minutes before serving.
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