Prep this egg bake the night before, and enjoy the tasty flavors of eggs, sausage, veggies and cheese!
Overnight Sausage-Egg Bake
- Prep Time 20 min
- Total 1 hr 15 min
- Ingredients 7
- Servings 12
Ingredients
- 1 lb bulk pork sausage (spicy, if desired)
- 1 box (7 oz) frozen antioxidant blend vegetables
- 10 eggs
- 1 cup whole or 2% milk
- 1 bag (20 oz) refrigerated O’Brien hash browns
- 2 cups shredded pepper Jack cheese (8 oz)
- 3 tablespoons chopped fresh basil leaves
Instructions
-
Step1Heat 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.
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Step2Remove 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.
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Step3Bake 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.
Nutrition
260
Calories
16g
Total Fat
14g
Protein
13g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 150
- 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;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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