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Bacon, Sausage, Hash brown Egg Bake

Bacon, Sausage, Hash Brown Egg Bake 001Bacon, Sausage, Hash Brown Egg Bake 005

1 lb. bacon, cut into 1-inch pieces

1 lbs. breakfast sausage links, cooked according to package directions and cut into ½-inch bites.

1 medium onion, chopped

1 medium red bell pepper, chopped

1 8 oz. pkg. sliced mushrooms (optional)

1 teaspoon dry mustard

½ teaspoon salt

½ teaspoon pepper

¾ cup milk

12 eggs

1 2lb. pkg. frozen hash browns, thawed

2 cups shredded cheddar cheese 

Heat oven to 400-degrees F.  Line a large baking sheet with aluminum foil and place strips of bacon on sheet.  Bake for 15-20 minutes, or until desired crispness is reached.  Remove to a plate covered in paper towels to drain.  In a large skillet, add 1 tablespoon vegetable oil and heat over medium heat.  Add onion, bell pepper and mushrooms; cook 5-7 minutes, stirring occasionally, until tender.  Stir in dry mustard, salt and pepper.  In a large bowl, beat milk and eggs with a whisk. 

Spray a 9 x 13-inch baking dish with cooking spray.  Spread half the hash browns in baking dish.  Spread ½-onion mixture evenly on top and add ½ the cooked sausage.  Sprinkle with 1 cup of cheese.  Pour ½ the eggs over all.  Spread remaining hash browns over top.  Cover with remaining onion mixture and sausage and pour the rest of the egg mixture on top. Sprinkle with ½ cup cheese.  Cover; refrigerate 8 hours or overnight. 

Heat oven to 325-degrees F.  Uncover dish; bake 55-60 minutes or until thermometer inserted in center reads 160-degrees F.  Sprinkle with remaining ½ cup of cheese and top with bacon.  Bake 5-7 minutes longer or until a knife inserted in center comes out clean, top is puffed and cheese is melted.  Let stand 5 minutes before cutting and serving.  

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