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 9x13 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