OVERNIGHT EGG BAKE WITH HASH BROWNS RECIPES

Name: Overnight Sausage-Egg Bake
Prep time: 20 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 lb bulk pork sausage (spicy, if desired); 1 box (7 oz) frozen antioxidant blend vegetables; 10 eggs; 1 cup whole or 2% milk; 1 bag (20 oz) refrigerated O’Brien hash browns; 2 cups shredded pepper Jack cheese (8 oz); 3 tablespoons chopped fresh basil leaves

OVERNIGHT SAUSAGE-EGG BAKE RECIPE - PILLSBURY.COM

Overnight Sausage-Egg Bake Recipe - Pillsbury.com image

Prep this egg bake the night before, and enjoy the tasty flavors of eggs, sausage, veggies and cheese!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 7

Ingredients

1 lb bulk pork sausage (spicy, if desired)
1 box (7 oz) frozen antioxidant blend vegetables
10 eggs
1 cup whole or 2% milk
1 bag (20 oz) refrigerated O’Brien hash browns
2 cups shredded pepper Jack cheese (8 oz)
3 tablespoons chopped fresh basil leaves

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.
Bake 60 to 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of bake time. Sprinkle with remaining basil just before serving.

Nutrition Facts : Calories 260 , CarbohydrateContent 13 g, CholesterolContent 190 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 14 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 3 g, TransFatContent 0 g

BACON AND HASH BROWN EGG BAKE RECIPE - BETTYCROCKER.C…

Bacon and Hash Brown Egg Bake Recipe - BettyCrocker.c… image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Total Time 9 hours 40 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410 , CarbohydrateContent 25 g, CholesterolContent 265 mg, FatContent 1 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 4 g, TransFatContent 0 g

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