Sometimes it feels like egg bakes conjure up images of elegant bridal showers and dainty women’s teas. Think of flowers, lace, beautifully wrapped gifts, damask tablecloths, and egg bake. This one, however, is the exact opposite of delicate. It is for carnivores who love brunch, and are not afraid to eat it!
Tossing hash browns with bacon and cheese, fresh pork sausage with more cheese, and eggs with another dose of cheese is what makes this egg bake stand out.
We bought half a hog from a neighbor this year, so the freezer is full of great, home-raised pork. I prefer to season my own ground pork so that the ingredients are under my control. Using Jimmy Dean sausage saves about 5 minutes, but the ingredient list is the trade-off:
Pork, Water, Contains 2% or less: Pork Broth, Corn Syrup, Salt, Spices, Vinegar, Sugar, Monosodium Glutamate, Spice Extractives, Natural Flavor
Measuring up spices that you probably have on hand and mixing them together is quick and easy. You still need to brown the sausage – just like you would with store bought meat – but having clean ingredients is worth the effort. There is no corn syrup, no msg, and no “natural flavor”. Which, I’m sorry! If a company cannot explain what “natural flavor” is, then I don’t want to eat it.
While ramping up protein consumption is contrary to the noisy voices of certain celebrities that push for plant-based-everything, I have seen firsthand how effective a low-carb/high-protein diet can be. Diabetes is reversed, thyroid issues are solved, weight is managed, and tastebuds are ridiculously happy.
Seriously! Look at all that deliciousness!
What I love about this egg bake is that much of it can be made in advance, then assembled and baked day of. It is perfect for a lazy weekend brunch, breakfast-for-dinner, or frozen in individual portions to be reheated as desired.
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Sausage Egg Bake with Bacon-Hashbrown Crust
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
Meat- and cheese-loving egg bake
Ingredients
20 ounce bag fresh hashbrowns
4 cups grated cheddar cheese, divided
1 tsp salt, divided
1/2 tsp black pepper, divided
1/2 tsp garlic powder
1/2 tsp smoky paprika
1 pound seasoned pork sausage , or something like Jimmy Dean breakfast sausage
18 eggs
1 cup milk
Instructions
Preheat oven to 400℉. Spray or grease a 9×13″ pan and set aside.
Cut bacon into small pieces and brown in a skillet. Drain on paper towels.
Meanwhile, in a bowl, toss hash browns with 1 cup cheese, 1/2 tsp salt, 1/4 tsp black pepper, the garlic powder and the paprika. When bacon is slightly cooled, add that to the hash browns. Press mixture into the bottom of the pan and bake for 20 minutes.
While the crust is baking, brown sausage and drain on paper towels.
Whisk together eggs, milk, 1/2 tsp salt, 1/4 tsp black pepper. Stir in a cup of cheese.
Remove hash brown crust from the oven, sprinkle with 1 cup cheese, and bake another 5 minutes.
Lower temperature to 350℉. Spread sausage over the crust, and pour egg mixture on top. Bake for 30 minutes, or until the middle no longer jiggles.
Top with remaining cheese, and bake another 5-8 minutes, until eggs are fully set and cheese is melted.
Let stand a few minutes before serving.
Notes
This is easy to make ahead: prep the meats the day before, and assemble about an hour before you want to serve it.
Because of how protein-packed this is, a small piece is sufficient. Plan on serving 12 from a single pan.
This freezes beautifully! Just let it thaw and reheat as desired.
If you use frozen hash browns, make sure they are thawed completely and moisture patted out of them before making the “crust”.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
