Breakfast

Hashbrown egg bake is for Breakfast.

Hashbrown egg bake takes several minutes to prepare.

Hashbrown egg bake takes several minutes to cook.

Hashbrown egg bake makes 12 servings.

The ingredients for Hashbrown egg bake are:

6 c frozen shredded hashbrowns
1 pound pork sausage, cooked and drained (can use any kind of breakfast meat)
8 eggs whipped
1/4 c sliced green onions
2 cans evaporated milk
1c shredded cheese(I am using cheddar, but the original recipe called for Monterey Jack)
Onions, peppers and mushrooms, if you prefer, but not added to calorie count...
1/4 t pepper
1/8 t salt

Here is how you make Hashbrown egg bake:

Place potatoes in an 9x13 baking pan. Sprinkle with cheese, sausage, and green onions. Beat eggs, milk, pepper, and salt. Pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Makes 12 servingsServing Size: 12 pieces out of a 9x13 panNumber of Servings: 12Recipe submitted by SparkPeople user SHASSYSUE2.

The nutritional information for Hashbrown egg bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 328.3

• Total Fat: 21.6 g
• Cholesterol: 184.3 mg
• Sodium: 471.5 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 1.1 g
• Protein: 19.0 g