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Sausage and egg brush bake Recipe

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This recipe for Sausage and egg brush bake is from The Stone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pound bulk italian pork sausage
5 cups frozen hash brown potatoes
1/2 cup sliced green onions
2 4.5 jars sliced mushrooms drained
1 can sliced ripe olives drained
1 tablespoon chopped fresh basil
3 cups shredded jack cheese
8 eggs
1 1/2 cups milk
1/2 teaspoon salt

TOPPING
1 tablespoon olive oil
1 clove garlic minced
6 italian plum tomatoes, chopped
1/4 teaspoon salt
2 tablespoons chopped fresh basil
Directions:
Directions:
Spray 13x9 inch glass baking dish and 16x11 piece of foil with nonstick sray
In large skillet, cook sausage over medium high heat until no longer pink, stir occasionally
Remove sausage from skillet drain on paper towels
In large bowl mix together potatoes,onions, mushrooms, olives,1 tablespoon basil and 2 cups cheese
Add cooked sausage; stir gently to mix
Spoon evenly into baking dish, sprinkle with remaining cheese
Beat eggs in same bowl, add milk salt beat well
Pour over potato mixture in baking dish.
Cover with foil, sprayed side down.
Chill for 8 hours or overnight
To serve:
heat oven to 350ºF.
Bake uncovered for 20 to 25 minutes or until center is set.
Let stand 10 minutes before serving
Meanwhile, in medium skillet, heat oil over medium heat, add garlic; cook and stir 1 minute. Add tomatoes and 1/4 teaspoon salt cook about 5 minutes until tomatoes are tender. Sir in 2 tablespoons chopped basil.
Cut egg bake into squares, serve with warm topping
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Great brunch dish for 12. Serve with sliced oranges and strawberries

 

 

 

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