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Sausage, Potatoes and Cheese Breakfast Bake

Sausage, Potatoes and Cheese Breakfast Bake
Sausage, Potatoes and Cheese Breakfast Bake
This healthy recipe comes from NDSU Extension.


16 ounces hash browns, fresh or frozen (defrosted)

Salt (optional)

12 ounces breakfast sausage links, cut into chunks (or chopped ham)

1/2 c. onion, chopped

1/2 c. red bell pepper, chopped

2 c. colby-jack or cheddar cheese (low-fat or fat-free), shredded

6 eggs

1/2 cup milk, fat-free or low-fat

1/2 tsp. black pepper


Preheat oven to 350 F. Thaw hash browns in a microwave oven if needed. Cut links into small pieces, then brown sausage in a frying pan. Add onion and pepper to the pan and saute until softened. Set aside. Spray a 9- by 9-inch casserole dish. Spread half of the hash browns in the pan. If desired, sprinkle potatoes lightly with salt. Top the potatoes with half of the sausage, onion and pepper mixture. Top with 1 cup of shredded cheese. Repeat layers. Sprinkle the top with remaining cheese. Whisk together eggs, milk and seasonings. Pour egg mixture over the layers and swirl gently to penetrate layers. Bake for 30 to 35 minutes or until eggs are set.

Makes six servings. Each serving has 340 calories, 16 grams (g) fat, 30 g protein, 18 g carbohydrate, 2 g fiber and 720 milligrams sodium (without added salt).


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