Hashbrown Breakfast Bake
How to make an easy dinner out of Hashbrowns and eggs for a Hashbrown Breakfast Bake. Plus, tips on how to set a weekly grocery budget.
Equipment
- 9 X 13-inch bake dish
- Non-stick spray
- Whisk
- Medium Bowl
Ingredients
- 2 dozen Eggs
- 1 package Hashbrown patties
- 2 Sweet Peppers diced
- 1 pound Pork Sausage
- 1/2 pound Breakfast Ham diced
- 1/2 Crown Broccoli diced
- 4 oz Extra Sharp Cheddar shredded
- Salt & Pepper to taste
Instructions
- Pre-heat oven to 375 degrees, then spray a 9 X 13-inch pan with non-stick spray.
- Arrange hash brown patties on the bottom of the pan.
- Cook sausage and set aside to cool slightly before adding to the eggs.
- Wash the sweet peppers and broccoli and then on a cutting board dice both and add to a medium bowl.
- Shred the cheddar cheese into the bowl.
- Dice ham slices and then add to the bowl.
- Crack the eggs into the bowl and then mix all ingredients together, making sure the egg yolks break, then, mix the eggs well.
- Then add salt and pepper, or any other spices you desire.
- Mix in the cooked sausage to the egg mixture.
- Pour the ingredients over the hash browns.
- Bake 45 minutes-1 hour, or until the eggs are no longer runny.
- When the Hashbrown Breakfast Bake is cooked, remove it from the oven and let the bake rest for 5-minutes before serving.
- Finally, serve with salsa, Greek yogurt, more cheese, sour cream, or avocado.