Monday, September 10, 2012

Sausage & Cheese Hash Brown Breakfast Bake

Did you have a good Labor Day weekend? I know we sure did. It was our last summer weekend at our cabin and I'm am thoroughly and utterly depressed that we are done with summer per say. It was our first summer with the cabin and we sure enjoyed it and used it as much as possible. I think hubby and I got the most use out of it for sure as my mom kept telling me she felt like she was visiting "my cabin" when she would come up!

In between soaking up the rays on the pontoon, playing with Miss K and reading I found time to make some food. Actually the best part of planning the weekend was coming up with what I was going to make up there. It gave me a chance to try out some recipes on a bigger crowd of people. Obviously I wasn't going to slave over a hot stove while the lake was calling my name so quick and easy was the main goal!

This breakfast treat is super easy and you can make it up the night before and then just pop it into the oven the next morning. We were usually up with Miss K first so I just put it in the oven and it was ready when every one got going that morning.

I love this breakfast bake because I am not a fan of the ones with bread and ham. Of course if ham is your thing then by all means substitute ham for the sausage or bacon for that matter! If you have company coming or are looking for a treat for a holiday or weekend this is calling your name!

Sausage & Cheese Hash Brown Breakfast Bake
Printer Friendly Recipe


1 pound ground Breakfast Sausage
1  medium onion, diced (1 cup)
1/2  cup flour
3  cups milk
2  teaspoons Frank's Hot Sauce 
4  cups Sharp Colby Jack Cheese, divided
4  cups frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1   teaspoon salt
1/2  teaspoon pepper

1. In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.

2.  Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.

3.  Remove from the heat and add the Frank's hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes.  Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.

4.  Pour the mixture into a lightly greased 9 x 13" Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 30-40 minutes. Let stand 5 minutes before serving.

*It is great if you want to make ahead and refrigerate over night.

Recipe from: Sunflower Supper Club

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At September 11, 2012 at 5:30 AM , Anonymous Elizabeth North said...

Hi, Julie!
I love, love, love breakfast casseroles--thanks so much for posting this!

Just one question, did you use the cubed-style hashbrowns or the shredded style?

Thanks again!

At September 11, 2012 at 6:25 AM , Blogger Julie Evink said...

Elizabeth ~ Shredded hash browns!

At September 13, 2012 at 4:21 AM , Anonymous Elizabeth North said...

Thanks so, so much! I can't wait to make it this weekend!

At September 14, 2012 at 6:23 AM , Blogger Diane Balch said...

This is a great brunch dish. Please share it on my foodie friday party today.

At September 15, 2012 at 6:07 AM , Blogger Kim and Julie (Sunflower Supper Club) said...

I thought this looked familiar, I'm so happy you liked it. Thanks so much for sharing and linking to the Weekend Potluck. Have a great weekend Julie!

At November 1, 2012 at 12:08 PM , Blogger Carole said...

Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.


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