Sausage Egg Hashbrown Bake (Print Version)
A savory blend of sausage, eggs, hashbrowns, and cheddar, baked to golden, melty perfection.
# Ingredients:
→ Main
01 -
1 pound breakfast sausage, crumbled
02 -
4 cups frozen hash browns, thawed
03 -
1 small onion, finely chopped
04 -
8 large eggs
05 -
2 cups whole milk
06 -
2 cups shredded cheddar cheese, divided
07 -
Salt, to taste
08 -
Ground black pepper, to taste
09 -
Paprika, to taste
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
02 -
In a large skillet over medium heat, cook breakfast sausage, breaking it into crumbles, until thoroughly browned. Drain off any excess fat.
03 -
Add chopped onion to the same skillet and sauté over medium heat until softened and translucent.
04 -
Spread thawed hash browns evenly in the prepared baking dish. Distribute sausage and sautéed onion mixture over the hash browns. Sprinkle with 1 cup of shredded cheddar cheese.
05 -
In a large bowl, whisk together eggs, milk, salt, black pepper, and paprika until fully blended.
06 -
Pour the egg mixture evenly over the layered ingredients in the baking dish.
07 -
Evenly sprinkle the remaining 1 cup of cheddar cheese over the top.
08 -
Bake uncovered for 35 to 40 minutes, or until eggs are set and cheese is melted and lightly golden.
09 -
Allow bake to rest for several minutes before slicing, ensuring clean portions are served.
# Notes:
01 -
Letting the bake rest after removal from the oven helps the portions hold their shape when sliced.