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Breakfast Bake is great for dinner too

February 10, 2009

Breakfast Bake

This is really the most versatile recipe I’ve got.  It’s an egg dish, so the first thing that comes to mind is breakfast or brunch, but we like the whole “breakfast for dinner” idea so you’re more apt to find it around here at dinner time.  I’ve made this so many different ways, and the possibilities are probably endless.  This time, I nuked potatoes for a few minutes, then peeled and cubed them and tossed them in a pan with a little evoo, mild Italian sausage, and a chopped onion.  I cooked it all together until the sausage was cooked through and the potatoes were browned.  Then, I put it in a greased 13×9″ baking dish to cool off a little while I whisked one dozen eggs, 2 c. milk, and 1 c. cheddar cheese.  I also added some leftover steamed broccoli – this is a great way to use up whatever veggie you made for dinner last night.  I added the egg mixture to the baking dish, gave it a little stir, and baked it at 350 degrees for about 50 minutes.  The top gets nice and golden brown and the cheese is all gooey and delicious.  The sausage adds a nice texture and spice to it too.  Really delicious, and the nice thing is that you can adapt the recipe to suit whatever you have in the fridge/freezer.  I’ve made this with asparagus and swiss cheese with grape tomatoes sprinkled on at the end…. or bacon and cheddar cheese… I’ve used frozen (thawed) hashbrowns, leftover (cubed) baked potatoes, or you could even used shredded hashbrowns.  I prefer browning my potatoes, but you don’t have to.  And, if you want to assemble it all the night before, go ahead!  Just let it sit at room temperature for about 1/2 an hour before you bake it.

Recipe:  Breakfast Bake

1 lb. cooked sausage or bacon, crumbled

2 Tbsp. minced onion or a few shakes of onion powder

1 bag frozen hashbrowns, thawed (or 4-5 potatoes cooked and cubed) – brown potatoes or leave as they are

1 dozen eggs

2 c. milk (any fat content is fine)

1 heaping cup of shredded cheese (cheddar, monterey jack, or swiss work great)

1 c. cooked, chopped vegetables (broccoli or asparagus work great)

1/4 tsp. salt

black pepper


Preheat oven to 350 degrees and lightly spray a 13×9″ baking pan with cooking spray.

Cook the sausage or bacon; crumble and add to the baking pan.  If you want to brown your hashbrowns, you can do that with the breakfast meat or separately.  This is also a good place to add the onion or onion powder.  (If you don’t cook the onion with the meat or potatoes, I would opt for using the onion powder.)  Add potatoes and vegetable to the baking pan.

Whisk together eggs, milk, and cheese.  Add salt and few grinds of pepper and a dash of paprika.  Pour egg mixture over meat and potatoes; stir slightly.

Bake, uncovered, for 50-55 minutes or until top is golden brown and eggs are cooked.

7 Comments leave one →
  1. Dee permalink
    February 10, 2009 11:39 pm

    This looks delicious! How many people would you say this dish serves?

  2. February 11, 2009 5:17 am

    I have the same question as Dee… this looks amazing and I’d love to give this a try but… a dozen eggs sound like a lot. How would you recommend I cut this down if I were to serve for two?

  3. oneordinaryday permalink
    February 11, 2009 11:57 am

    Hi, ladies. You’re right, a dozen eggs seems like a lot, but this meal can feed a crowd. I would say that it makes about 10 servings. Leftovers are always a perk of this meal for us – it tastes excellent reheated in the microwave.
    If you’re only feeding two people, it will seem like a ton of food so halving the recipe and baking it in a smaller pan would be a good idea.

  4. Takako permalink
    February 19, 2009 2:13 am

    I tried making this last week and forgot the potatoes (ahahaha…), but it turned out great anyway!

  5. oneordinaryday permalink
    February 19, 2009 12:56 pm

    I bet it was still good even w/o the potatoes, takako. There are so many other great flavors going on in there already. Thanks for letting me know you tried the recipe!
    – Shell

  6. Eric permalink
    June 26, 2009 7:29 pm

    looks yummy, I’ll have to try this one for breakfast tomorrow.


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