Sausage, Egg, and Cheese Breakfast Bake #BrunchWeek
Recipe type: brunch
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
Combine all of your favorite breakfast foods in this Sausage, Egg, and Cheese Breakfast Bake with hash browns.
  • ½ lb. hot sausage
  • 3 c. frozen cubed hash brown potatoes
  • ½ onion, diced
  • 1 bell pepper, chopped
  • 4 garlic cloves, minced
  • 5 eggs
  • ¾ c. half and half
  • 1 can (4 oz) chopped green chilies
  • 2 t. chili powder
  • 1 t. salt
  • 1 t. black pepper
  • 1 c. Cabot 4 Cheese Mexican shredded cheese
  • 1 c. Cabot Two State Farmers Cheddar Cheese
  • 3 T. fresh cilantro, minced
  1. In a medium skillet over medium high heat cook the hot sausage for 5-7 minutes or until it begins to brown. Remove from skillet and drain on paper towels.
  2. In the same skillet cook the potatoes, onions, and peppers for 5-7 minutes or until they are soft.
  3. Add in the garlic and cook for 1 minutes. Remove from heat and stir in the hot sausage. Set aside.
  4. In a large bowl whisk together the eggs, half and half, green chilies, and chili powder. Stir in the salt and pepper.
  5. Spray an 11 x 7 baking dish with cooking spray. Layer half of the sausage mixture, half of the cheeses, and then half of the egg mixture. Sprinkle with 1 tablespoon of the cilantro. Top with the remaining hot sausage and egg mixture then sprinkle with remaining cheeses. Top with 1 tablespoon of cilantro.
  6. Cover the dish and refrigerate for at least 1 hour or overnight.
  7. Preheat the oven to 350 degrees. Remove the cover and cook for 40-45 minutes or until the center of the dish is set and it is bubbling.
  8. Remove from oven and let stand 10 minutes.
  9. Sprinkle with remaining cilantro and serve warm.
Recipe adapted from Taste of Home
Recipe by Hezzi-D's Books and Cooks at