Potato & Sausage Crustless Egg Bake

potato sausage egg back

 

Friend or Follow me for more great posts Jenn Abadie Scioneaux
 
(Photo by Lorinda Fleming)

1 onion, diced
1 red bell pepper, chopped
8 eggs
1/2 c. milk
1 pkg. (16 ounces) frozen shredded hash brown potatoes, thawed
2 pkg. sausage links
1 c. shredded cheese, your favorite
1 tsp. garlic salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1 can sliced mushrooms, drained
1 can diced green chiles
2 tsp. minced garlic

Preheat oven 350°. Coat 9×13 baking dish with cooking spray.

Dice sausage links and fry until slightly browned in a heated skillet with diced onions. Drain oil off. Set aside.

Blend together sausage & onions with potatoes, garlic salt, minced garlic, pepper, mushrooms, green chiles & cayenne pepper. Spread into prepared baking dish.

Add cheese and milk to eggs and beat slightly. Add more black pepper, if desired.

Pour egg mixture over top of potato mixture. Make sure to evenly pour eggs to coat all of potatoes. 

Place into oven and bake uncovered for 30-35 minutes. Test by sticking knife into center. When it comes out clean, your meal is ready.

Remove and set aside for 5 minutes before serving. Top with salsa for an additional taste of yumminess!

Serves: 8

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