Sausage And Egg Brunch Bake Recipe

Name: Sausage And Egg Brunch Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs bulk pork sausage; 5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg); 1/2 cup sliced green onion; 2 (4 1/2 ounce) jars sliced mushrooms, drained; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 tablespoon chopped fresh basil; 12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups); 8 eggs; 1 1/2 cups milk; 1/2 teaspoon salt; TOPPING; 1 tablespoon olive oil or 1 tablespoon vegetable oil; 1 clove garlic, minced; 6 Italian plum tomatoes, chopped (about 2 cups); 1/4 teaspoon salt; 2 tablespoons chopped fresh basil

Servings: persons

1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onion
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
TOPPING
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil

1
Spray 13X9 inch glass baking dish with nonstick cooking spray.
2
Cook sausage in large skillet until no longer pink.
3
Drain.
4
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
5
Add cooked sausage; mix lightly.
6
Spoon evenly into prepared baking dish.
7
Sprinkle with remaining cheese.
8
Beat eggs in large bowl.
9
Add milk and 1/2 tsp salt; beat well.
10
Pour over potato mixture in baking dish.
11
Spray a sheet of foil with nonstick cooking spray.
12
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
13
To serve, heat oven to 350F.
14
Bake, covered, for 45 minutes.
15
Uncover; bake an additional 20-25 minutes or until center is set.
16
Let stand 10 minutes before serving.
17
While casserole is baking, make topping by heating oil over medium heat.
18
Add garlic; cook and stir 1 minute.
19
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
20
Stir in 2 Tbls basil.
21
Spoon warm topping over individual servings of casserole.

1310

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs bulk pork sausage, 5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg), 1/2 cup sliced green onion, 2 (4 1/2 ounce) jars sliced mushrooms, drained, and more.

Yes, Sausage And Egg Brunch Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage And Egg Brunch Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions