Breakfast

Egg/Veggie Sausage Bake is for Breakfast.

Egg/Veggie Sausage Bake takes 5 minutes to prepare.

Egg/Veggie Sausage Bake takes 20 minutes to cook.

Egg/Veggie Sausage Bake makes 6 servings.

The ingredients for Egg/Veggie Sausage Bake are:

1 Tbl. olive oil
2 cups Ore Ida Country Hashbrowns
5 patties Morningstar Farms Sausage Patties
1 Tbl. butter
1/2 cup sliced fresh mushrooms
5 large fresh eggs
1 cup egg substitute
3 Tbs. dehydrated onion flakes
1/4 cup grated mexican cheese

Here is how you make Egg/Veggie Sausage Bake:

Put 1 Tbl. of olive oil in a non-stick frying pan and cook the hashbrowns. Set aside. In non-stick pan heat both sides of the veggie sausage patties. Break up and add to the hashbrowns. Put 1 Tbl. of butter in non-stick pan and saute mushrooms; add eggs and egg substitute; onion flakes and cheese. Do not overcook eggs. Add hashbrown/sausage mixture to eggs. Divide into 6 servings. This freezes well to enjoy over many days.Number of Servings: 6Recipe submitted by SparkPeople user EMMELHART.

The nutritional information for Egg/Veggie Sausage Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 233.2

• Total Fat: 12.4 g
• Cholesterol: 186.8 mg
• Sodium: 399.1 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.4 g
• Protein: 19.5 g

The dietary needs meet for Egg/Veggie Sausage Bake is Vegetarian