Ingredients: |
Ingredients: 1 1/2 pounds bulk Italian pork sausage
5 cups frozen country-style shredded
hashbrown potatoes (from 30-oz package)
1/2 cup sliced green onions
2 (4.5-oz) jars sliced mushrooms, drained
1 (2 1/4-oz) can sliced ripe olives, drained
1 tbsp chopped fresh basil
12-oz shredded Colby-Monterey Jack cheese blend
8 eggs
1 1/2 cups milk
1/2 tsp salt
Topping:
1 tbsp olive or vegetable oil
1 garlic clove minced
6 Italian plum tomatoes, chopped
1/4 tsp salt
2 tbsp chopped fresh basil
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Directions: |
Directions:Spray 13x9 inch or 3-qt glass baking dish with non-stick cooking spray. Cook sausage in a large skillet over medium-high heat until no longer pink, stirring occasionally. Remove sausage from skillet; drain on paper towels.
In a large bowl, combine potatoes, onions, mushrooms, olives, 1 tbsp basil and 2 cups of the cheese.
Beat eggs in same large bowl. Add milk and 1/2 tsp salt; beat well. Pour over potato mixture in baking dish. Spray sheet of tin foil with non-stick cooking spray. Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350 degrees. Bake, covered for 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes before serving.
Meanwhile, heat oil in medium skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add tomatoes and 1/4 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally. Stir in 2 tbsp basil. To serve cut egg bake into squares. Serve with warm topping. |
This recipe for Sausage and Egg Brunch Bake is from