Egg Bake with Sausage and Hash Browns
and balsamic arugula salad
This casserole-style dish combines a few breakfast favorites and is as satisfying for dinner as it would be first thing in the morning.
Smarts: Pre-shredded frozen hash browns are designed to cook fast so they add great substance and don't need any advance prep. You can even substitute frozen tater tots if you prefer (just add 10-15 minutes additional time to cook).
Ingredients
- Vinegar, balsamic - 2 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
- Onions, medium - 1/2, chopped
- Bell peppers, any color - 1/2, chopped
- Eggs - 6
- Milk - 1/2 cup
- Shredded cheese, cheddar - 6 oz
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Pork breakfast sausage, ground - 8 oz (sub ground pork)
- Shredded hash browns, frozen - 6 oz (sub frozen tater tots)
Nutrition Facts
Prep
- Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Eggs - Whisk eggs with milk. Fold in cheese, salt and black pepper.
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Make
- Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making muffin-size egg bakes in a muffin pan sprayed with nonstick cooking spray.)
- Heat 9" to 10" (22.5 to 25cm) oven-safe skillet over medium heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes. Add sausage and cook, breaking it apart with a spoon, until cooked through, 4 to 5 minutes more. Drain off any excess grease from pan and return pan to heat.
- Add hash browns and stir until defrosted, ~2 minutes (if using tater tots, just stir to combine - they will not fully defrost at this point).
- Pour egg mixture over filling (if making in a muffin tin, transfer filling to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. (If using tater tots, place a sheet of foil loosely on top of the egg bake to keep the eggs from drying out before the tater tots are cooked through.)
- Transfer to the oven and bake for 20 to 25 minutes (30 to 35 minutes if using tater tots; 12 to 16 minutes for any variation in muffin tins), until a knife comes out clean.
- While eggs bake, whisk together vinegar, honey, mustard and olive oil in a mixing bowl. Add arugula on top and toss just before serving.
- Slice and serve egg bake with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
55 reviews
I should have stuck with the skillet method. My muffins cooked unevenly. Despite my stirring efforts, my first muffins were all egg and my last all cheese. Update: I tried again cooking with the skillet in the oven, and it came out perfectly. I'm upgrading my rating.
0 HelpfulMy family loved this meal. We will probably do a different side to make it more hearty but the egg back was loved by all.
0 HelpfulThis was really good. I think it was even better when I warmed up a piece for lunch a few days later. This would be great as a make ahead breakfast or brunch item for guests or a busy weekend.
0 Helpfulwe made this recipe a second time subbing bacon for the sausage and making them as muffins. AWESOME for lunches and snacks for school!
0 Helpful