Does anyone have a great egg, potatoe and sausage bake recipe?

Answer 1

Country Sausage Breakfast Skillet
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
- 1 package HORMEL® LITTLE SIZZLERS® Pork Sausage Links (12-ounce)
- 1 package (1-pound 4-ounce) shredded hash browns
- 1 green bell pepper, chopped
- 1/2 cup green onion, sliced
- Salt and black pepper to taste
- 4 eggs
- 2 tablespoons milk
- 1 package (8-ounce) shredded cheddar cheese
- 1 tomato chopped
- 1/4 cup chopped parsley if desired

Directions
In 12-inch skillet, cook sausage until golden brown. Remove and crumble. Set aside. Drain all but 2 tablespoons drippings from skillet. Add hash browns, bell pepper, green onion, salt and black pepper to skillet; stir and cook 5 minutes. Flatten hash browns with spatula, pressing hash browns up sides and across bottom of skillet. Top with sausage. Beat together eggs and milk; pour over potato mixture. Sprinkle with cheese. Cover skillet. Cook over medium-low heat 8 to 10 minutes or until eggs are set and cheese is melted. Loosen sides with spatula and slide onto serving platter. Sprinkle with chopped tomato and parsley, if desired.

Answer 2

this one uses left over boiled potatoes (or cook some extra)

Cut the boiled potatoes into slices. Put the raw sausages into a baking tin with some olive oil at the bottom. Arrange the potato slices between the sausages. Bake until the sausages are cooked and the potatoes are golden. (Oven at 350F, 180C)

empty a tin of chopped tomatoes over the sausages and potatoes and break the eggs into little hollows you make. Return to oven, til the eggs are cooked to your liking.

Hope you enjoy it!

Answer 3

Skillet Breakfast
1/2 lb. bacon or sausage
4 large potatoes, peeled and cubed
1/2 an onion, chopped, optional
6 eggs, beaten
1 cup cheddar cheese, shredded

In cast iron skillet cook bacon or sausage to desired doneness, rendering fat from it. Remove bacon/sausage and set aside.Add potatoes and onion to pan, cover and allow to cook for 10-12 minutes or until done. Crumble bacon/sausage into bite size pieces and return to pan. Add eggs and cover 2 minutes until cooked through. Top with Cheese and cut into slices and serve.

Answer 4

Brunch Casserole

1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil

Answer 5

I do-

depends on how many ppl want it so vary your incredients accordingly

preheat the oven to 450

for 2 people break 6 eggs, 4 sliced sausages (i use italian sweet. my cousin uses breakfast links. someone else uses diced sausage patties) and hash browns (i used hash someone else uses chopped wedges)

once you mix the eggs, put the sausage and hash browns into a baking tin. season with garlic powder, onion powder, oregano and parsley.

bake for around 20-30 minutes. depending on your oven make/model it could take more time or less.

Answer 6

Frito or Dorito Taco Salad a million# floor pink meat Taco Seasoning Shredded Lettuce (pre-shredded) Cheddar Cheese (shredded) Tomatoes (pick) Onions (pick) Black Olives (pick) Catalina Salad Dressing bitter Cream (pick) Fritos or Doritos Brown hamburger and upload taco seasoning in accordance to equipment. positioned aside to sit back. In a bowl (tupperware works nicely...has lid) position lettuce, tomatoes, and so on. Throw contained in the now cooled taco hamburger. upload in catalina dressing and both beaten up Fritos or Doritos...stir and sit back. you may correct it with the bitter cream and/or olives (in case you want them)...or something else that you ought to positioned on a taco. that's sturdy for extra or less a week contained in the refrigerator and receives extra powerful each day! experience free to attempt with including different issues that you want. see you later as you've the chips, meat and catalina you're sturdy to move. you'll likely discover others that like it to boot and they are going to ask you to make all of it the time!

Answer 7

Sausage and Egg Brunch Bake
1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil

Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
................................................................................
Overnight Egg-Sausage Bake
1 cup Original Bisquick® mix
1 cup shredded Cheddar cheese, (4 ounces)
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon dried oregano leaves
6 eggs, slightly beaten
1 pound bulk pork sausage, cooked and drained


1. Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.

2. Heat oven to 350ºF. Grease 2-quart casserole. Pour egg mixture into casserole.

3. Bake uncovered about 1 hour or until knife inserted in center comes out clean.


High Altitude (3500-6500 ft)
Decrease Bisquick® to 2/3 cup. Bake about 1 1/4 hours.
................................................................................

Down on the Farm Sausage Bake
6 medium potatoes, peeled and cubed (2 lb.)
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons butter or margarine
3/4 cup milk
2 egg yolks
pepper
1 dash nutmeg
2 tablespoons dried parsley flakes
1 lb smoked sausage, sliced
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 teaspoon dried thyme


In a pot of boiling salted water, cook potatoes until tender.
Drain and place in a large bowl.
Mash with potato masher.
Add onions, garlic, butter, milk, egg yolks, pepper, and nutmeg.
Beat with electic mixer until light and fluffy.
Add in parsley, sausage and cheeses.
Spoon into a greased 2 quart casserole dish.
Sprinkle with thyme.
Bake, uncovered, at 400 degrees for 30 minutes or until just browned and heated thoroughly.
................................................................................

Italian Egg Bake Casserole
Ingredients
1 lb. Bulk Italian sausage
4 cups Frozen hash-brown potatoes, thawed
4 oz. (1 cup) shredded Cheddar cheese
1 cup Green Giant® Frozen Cut Leaf Spinach, thawed, drained
1/4 cup Sliced marinated sun-dried tomatoes
4 oz. (1 cup) shredded mozzarella cheese
4 Eggs
3/4 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Shredded fresh Parmesan cheese

Preparation
1. Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.

2. In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.

3. In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.

4. Bake at 350°F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.

Cook's Notes
Omit the Italian sausage for a vegetarian version.

Jan

Answer 8

go to allrecipes.com!