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Home & Family's Fall Harvest Cookbook

Hashbrown Egg Bake
Ingredients
  • 2 cups shredded Cheddar Cheese                                 
  • 2 cups shredded mozzarella cheese                              
  • 2 tablespoons butter                                                        
  • ½ cup chopped fresh mushrooms
  • 1/2 cup chopped red bell pepper                                   
  • 1 lb. Italian Sausage (bulk, not links or patties)
  • 1 pkg. (1 lb.) frozen shredded hash browns      
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Directions

1) Preheat over to 350 degrees

2) Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9X13 pan

3) Add the sausage to a large skillet and place over medium heat. Break the sausage apart with a wooden spoon. Cook until the sausage is completely brown, about 7 minutes, stirring occasionally. Drain off the fat

4) Melt butter in a separate large skillet over medium heat; cook and stir mushrooms and red peppers until vegetables are tender, about 5 minutes, drain

5) Combine the frozen potatoes, cooked and drained sausage, and vegetables to a large bowl. Stir to combine.

6) Spread hashbrown, veggie, and sausage mixture over cheese.

7) Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.

8) Sprinkle 1 cup remaining cheese over the eggs

9) Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes.

10) Let stand 10 minutes before cutting.

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