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Sausage and Roasted Red Pepper Egg Bake

Sausage and Roasted Red Pepper Egg Bake

An honest mistake led to this savory breakfast treat, complete with sausage, roasted red pepper, shallots and hash browns.
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Author Lane from With Two Spoons

Ingredients

  • 16 oz hash browns I used Simply Potatoes shredded hash browns
  • 1/4 cup butter melted
  • 5 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages sausage links I used Applegate Chicken and Sage Sausage links, cooked and sliced
  • 1/2 cup roasted red pepper chopped
  • 1/2 cup shallot finely chopped
  • 2 cups cheddar cheese shredded
  • 1 cup pepper jack cheese shredded

Instructions

  1. Preheat oven to 425ºF.
  2. Place the hash browns into a 9 x 13 inch pan.
  3. Drizzle melted butter over hash browns and then place into preheated oven.
  4. Bake for 15-20 minutes until hash browns are golden brown and then remove from oven.
  5. Turn oven down to 350ºF.
  6. While hash browns are baking, whisk eggs with milk, salt and pepper in a large bowl.
  7. Add chicken sausage, red pepper, shallots, cheddar cheese and pepper jack cheese to egg mixture.
  8. Combine well and pour over hash brown layer.
  9. Bake for 35-40 minutes until well set and egg layer is golden.
  10. Remove from oven and allow to cool for 10 minutes.
  11. Cut into squares and serve.