Ingredients for Sausage And Egg Brunch Bake
- Bulk Pork Sausage
- Shredded Hash Brown Potatoes
- Green Onion
- Sliced Mushrooms
- Sliced Ripe Olives
- Fresh Basil
- Mozzarella Cheddar Blend Cheese
- 6 large eggs
- 1 cup milk
- 1 tsp salt (divided)
- Olive Oil
- 2 cloves garlic, minced
- Italian Plum Tomatoes
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How to Make Sausage And Egg Brunch Bake
- Preheat oven to 350°F (175°C).
- Spray a 13x9 inch glass baking dish with nonstick cooking spray.
- Cook sausage in a large skillet over medium heat until no longer pink, breaking it up with a spoon. Drain off excess grease.
- In a large bowl, combine diced potatoes, chopped onions, sliced mushrooms, olives, 1 tbsp of chopped basil, and 2 cups of shredded cheese.
- Add the cooked sausage to the potato mixture and gently mix.
- Spoon the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheese over the top.
- In a separate bowl, whisk together eggs, milk, and 1/2 teaspoon salt until well combined.
- Pour the egg mixture evenly over the potato and sausage mixture in the baking dish.
- Lightly spray a sheet of aluminum foil with nonstick cooking spray and cover the baking dish tightly.
- Refrigerate for at least 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking to allow it to come to room temperature slightly.
- Bake, covered, for 45 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the center is set and the top is golden brown.
- While the casserole is baking, prepare the topping: Heat olive oil in a small skillet over medium heat. Add minced garlic and cook and stir for 1 minute.
- Add halved tomatoes and 1/3 teaspoon salt. Cook for about 5 minutes, or until tomatoes are tender, stirring occasionally.
- Stir in the remaining 2 tbsp of chopped basil.
- Let the casserole stand for 10 minutes before serving.
- Spoon the warm tomato topping over individual servings of the casserole.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
65g
Carbs
7g
