Once or twice a month we enjoy breakfast for dinner. Normally it’s pancakes, eggs and bacon, and the kids love to drown their pancakes in syrup. After receiving a waffle iron for Christmas we now alternate waffles and pancakes on our breakfast-for-dinner nights. Recently my husband asked for something with hashbrowns, so I developed this simple Breakfast Bake.
This dish is hearty and combines all the familiar breakfast elements into one pan. It’s easy to assemble and, if you use pre-cooked sausage like Brown & Serve, you can keep cleanup to a minimum—just the sausage pan and the baking dish.
I used turkey sausage, so I cooked it first. I try to make small swaps for a bit more nutrition without sacrificing flavor; swapping higher-fat sausage for lean turkey sausage makes a difference. I won’t call this dish “healthy,” but small changes add up.
If you serve breakfast for dinner, add this to your rotation. The bake needs a good amount of time in the oven, so you can assemble it in the morning and bake it an hour before mealtime, or try a slow cooker—the method should work well on low heat for several hours.
Make breakfast-for-dinner a family tradition if you haven’t already—this recipe is a crowd-pleaser. Enjoy!
Breakfast Bake
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Ingredients
- 1 (24oz) bag frozen hashbrowns
- 12 cooked sausage links
- 1 ½ cups shredded cheddar cheese, divided
- 10 large eggs
- 1 cup 2% milk
- 1 bunch green onions, thinly sliced
- Salt & Pepper to taste
Instructions
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Cook sausages if needed, then cut into 1-inch pieces.
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Grease a 9×13-inch baking dish with nonstick spray. Spread the frozen hashbrowns evenly across the bottom and season generously with salt and pepper.
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Layer the cut sausage pieces over the hashbrowns and sprinkle with 1 cup of the shredded cheddar.
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Whisk together the eggs and milk, season with salt and pepper, then pour the mixture evenly over the casserole. Top with most of the sliced green onions and the remaining ½ cup of cheddar.
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Bake at 350°F (175°C) for 50–60 minutes, covering with foil for the last 20 minutes. Test the center for doneness by jiggling the pan or inserting a knife. Sprinkle with extra green onions and serve with ketchup or salsa if desired.
Notes
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