Makes: 12 servings
Total Time: 45-50 minutes
Ingredients:
- 1 lb breakfast sausage
- 1 medium onion, diced
- 1 bell pepper, diced
- 8 oz mushrooms, diced
- 2 cups shredded cheese
- 32 oz frozen diced hashbrowns
- salt, pepper, olive oil
- 12 eggs
- 1/2 cup of half and half
- 1.5 tsp sea salt
- 1 tsp garlic powder
- 1 tsp pepper
What to do:
- Preheat your oven to 375 degrees
- Dice your pepper, onion and mushrooms; set aside
- Spray a large baking dish with cooking spray (I use this avocado oil spray)
- Place your hashbrowns in the baking dish and pour some olive oil on them and season with salt and pepper; set aside
- Heat 1 TBS of olive oil in a large skillet over medium high heat and add your veggies
- Saute for 3-5 minutes then add some sea salt and pepper
- Add breakfast sausage and brown
- Once sausage is browned, drain any excess liquid
- Pour your meat mixture over your hash browns and top with the cheese
- Break your eggs into a large mixing bowl and add in 1.5 tsp sea salt, 1 tsp garlic powder and 1 tsp of pepper and whisk well
- Pour the eggs over top and bake for 35-40 minutes and enjoy all week long!
ImBeccable Taste 