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Sausage & Egg Bake

Course: Breakfast
Servings: 4
Author: Tina Cusker

Ingredients

  • 1/2 cup sweet onion, chopped
  • 1/4 cup green or orange pepper, chopped
  • 6 eggs
  • 2 tbsp milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 large handfuls spinach
  • 1/2 tomato, chopped
  • 4-5 sausage links, cooked & chopped
  • 3 cups frozen hashbrowns
  • 5 oz Gruyere cheese, shredded
  • 1/4 tsp smoked paprika

Instructions

  • Preheat oven to 350°. Prepare 11x7 pan with non-stick spray.
  • Whisk together eggs and milk. Set aside.
  • In a small skillet, saute onion and green pepper in olive oil until softened. Mix in chopped sausage and spinach, cooking until spinach is wilted. Add tomators, salt & pepper.
  • Layer hashbrowns in the baking dish. Top with the vegetables. Pour eggs over the top. Add cheese over all before sprinkling paprika.
  • Bake for 30 minutes or until eggs are done. Serve with muffins or toast.