Ingredients for The Night The Lights Went Out Breakfast Bake
- 1 (32 ounce) package frozen hash brown patties
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 lb breakfast sausage
- 12 large eggs
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 medium onion, chopped
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 cup tortilla strips (optional)
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How to Make The Night The Lights Went Out Breakfast Bake
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- In a 9x13 inch baking dish, combine the cooked sausage, diced tomatoes (both cans), onion, and half of each cheese.
- Pour the egg mixture evenly over the sausage and vegetable mixture.
- Top with the remaining cheese and tortilla strips (optional).
- Cover the baking dish with foil and bake for 60 minutes.
- Remove the foil and bake for another 40 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
3g
Fat
91g
Carbs
1g
