Tomato-Egg-and Sausage Bake by Sheena

Pat Duran


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:


★★★★★ 1 vote

10 to 12 servings
15 Min
45 Min


  • 12 oz
    pkg. apple maple breakfast sausages
  • 1 lb
    bag(16 oz) shredded thawed hash browns
  • 1/2 c
  • 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
  • 1 c
  • ·
    garlic powder and seasoned salt and pepper to taste

How to Make Tomato-Egg-and Sausage Bake by Sheena


  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.
    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.

Printable Recipe Card

About Tomato-Egg-and Sausage Bake by Sheena

Main Ingredient: Eggs
Regional Style: American

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