One-Pan Hash Brown Breakfast Bake

Ingredients

• 10 frozen hash brown patties (enough to fill the bottom of a 9x13 pan)
• 12 oz frozen turkey sausage crumbles (one standard bag; can substitute pork sausage)
• 2 cup Colby Jack cheese (shredded; or your favorite variety)
• 4 oz bacon pieces (pre-cooked real bacon bits)
• 8 large eggs
• 0.5 cup milk (2% milk recommended; heavy cream or 1% also work)
• 0.25 cup sour cream
• pink Himalayan sea salt (to taste)
• black pepper (freshly ground, to taste)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 3 green onions (sliced, for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Arrange the frozen hash brown patties in a single layer to completely fill the bottom of a 9x13 inch baking pan.

3. 3

   Sprinkle the frozen turkey sausage crumbles evenly over the hash brown patties.

4. 4

   Layer the shredded Colby Jack cheese over the sausage.

5. 5

   Add the pre-chopped bacon pieces on top of the cheese layer.

6. 6

   In a medium mixing bowl, crack 8 large eggs.

7. 7

   Add the milk and 1/4 cup of sour cream to the eggs.

8. 8

   Season the egg mixture with pink Himalayan sea salt, fresh ground pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.

9. 9

   Whisk the egg mixture thoroughly until the sour cream is incorporated and the eggs are well beaten.

10. 10

    Pour the egg mixture evenly over the layers in the baking pan, ensuring it seeps down between the hash browns.

11. 11

    Place the pan in the oven and bake for 30 minutes, or until the eggs are set and the cheese is melted.

12. 12

    Remove from the oven and garnish with sliced fresh green onions before serving.

Notes

The author suggests serving with either salsa or ketchup depending on personal preference. For a richer version, heavy cream can be used instead of milk.

Nutrition per serving

• breakfast
• casserole
• easy
• one-pan
• baked
• brunch
• family-friendly