This one dish meal is perfect for breakfast all week, or serving for a crowd (one day we will we be able to host our family and friends for brunch again). This can be frozen as well. So if you’re cooking for one, keep half in the fridge and half in the freezer. Depending on the sausage or chorizo used, you may want to add additional spices and herbs.
Breakfast Bake
This one dish meal is perfect for breakfast all week, or serving for a crowd
Ingredients
- 2 Russet Potatoes Shredded 1 bag of frozen or fresh hash browns (look for just shredded potatoes)
- 12 Eggs Pasteurized Eggs are nutritionally best
- 1 Lb Loose chorizo, sausage or breakfast sausage
- Any Veggies: Onions, leafy greens, broccoli, peppers, etc
- Salt & Pepper
Instructions
- If using fresh potatoes shred and drain, squeeze the liquid out using a dish cloth. This step is a MUST, do not skip. Preheat oven to 350
- In a large 9×13 glass dish, oil the bottom or use line with parchment paper. Spread the hash browns on the bottom of the pan, pressing down firmly. Bake for 20mins.
- Meanwhile, in a large skillet (stainless steel or cast iron) over medium heat, saute chorizo/sausage, once browned add in choice of veggies. Saute until mixture is lightly cooked. In a large bowl whisk the eggs with 1/4 cup of water.
- When the hash brown mixture is finished baking, add the chorizo/sausage veggies mixture. Then pour over the eggs. Bake 20-25 mins (until the eggs are fluffy). Serve, save for the week or freeze