Pinterest

12K
Save

7K
Print

55K
Facebook

2K
Email

4K

Overnight Sausage-Egg Bake

51 Ratings

41 Comments

Prep 20 min
Total 1 hr 15 min
Ingredients 7
Servings 12

Prep this egg bake the night before, and enjoy the tasty flavors of eggs, sausage, veggies and cheese! MORE+ LESS-

By Pillsbury Kitchens

March 2, 2015

Ingredients

lb bulk pork sausage (spicy, if desired)

box (7 oz) frozen antioxidant blend vegetables

eggs

cup whole or 2% milk

bag (20 oz) refrigerated O’Brien hash browns

cups shredded pepper Jack cheese (8 oz)

tablespoons chopped fresh basil leaves

Steps

Hide Images

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
2

Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.
3

Bake 60 to 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of bake time. Sprinkle with remaining basil just before serving.

Expert Tips

Serve with salsa or chopped fresh tomatoes.
To complete your brunch, serve with fresh cut fruit and warm muffins or scones.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 150

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 190mg; 64%
Sodium: 400mg; 17%
Potassium: 190mg; 6%
Total Carbohydrate: 13g; 4%
Dietary Fiber 1g 4% Sugars 3g
Protein: 14g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;