Tomato-Egg-and Sausage Bake by Sheena

Pat Duran

By
@kitchenChatter

This is the most fulfilling breakfast or lunch or dinner ever-and I give thanks to Sheena for this recipe. It is very easy and can be changed up to suit your family's taste.
Check out her other recipes at:
hoteatsandcoolreads.com


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Comments:

Serves:

10 to 12 servings

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

12 oz
pkg. apple maple breakfast sausages
1 lb
bag(16 oz) shredded thawed hash browns
1/2 c
onion,diced
1 c
fresh spinach, torn into bite size pieces (i used baby spinach)
1 1/2 c
white mushrooms, sliced (i used 1 cup)
1 c
shredded cheddar cheese or your choice, divided
1 c
diced fresh tomatoes
10 large
eggs
1 c
milk
garlic powder and seasoned salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 350^. Spray a 9x13-inch baking dish;set aside. Cook the sausage according to package directions and cut into bite size pieces. Drain;set aside.
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Evenly spread hash browns on the bottom and sprinkle with garlic powder, salt and pepper.
Cover with onions, mushrooms, spinach, sausage, and 1/2 cup of the cheese.
2
In a large bowl, beat eggs and milk. Stir in tomatoes, a little more garlic powder, salt and pepper.
Pour mixture over hash brows and vegetables.
Sprinkle remaining cheese on top and bake uncovered for 45 minutes or until eggs are set.

About this Recipe

Main Ingredient: Eggs
Regional Style: American