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Breakfast Bake

Servings 12 squares


  • 1 (24oz) bag frozen hashbrowns
  • 12 cooked sausage links
  • 1 1/2 cups shredded cheddar cheese, divided
  • 10 large eggs
  • 1 cup 2% milk
  • 1 bunch green onions, thinly sliced
  • Salt & Pepper to taste


  • Cook sausages if needed, and cut into 1-inch pieces.
  • Grease a 9x13-inch baking dish with pan spray. Spread frozen hashbrowns in the bottom of the dish. Season heavily with salt and pepper.
  • Top the hashbrowns with cut up sausage links and 1 cup of shredded cheddar cheese.
  • Whisk eggs with milk, season with salt and pepper. Pour the egg mixture over the whole casserole. Sprinkle with most of the green onions and remaining ½ cup shredded cheddar cheese.
  • Bake at 350 degrees Fahrenheit for 50-60 minutes or until eggs are baked through covering the casserole with foil the last 20 minutes. Test doneness in the center of the casserole when the pan is jiggled or a knife is inserted. Sprinkle with extra green onions. Enjoy with ketchup or salsa.


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