Cheesy Egg & Potato Breakfast Bake

We had company over Easter and I wanted to make a hearty breakfast before all of the festivities began but I didn't want to be cooking all morning so after some searching, I found the basis of this recipe on a blog I read and it looked good so I did it. It was good and most of us ate two helpings. The recipe suggested making it the morning of, but instead I prepped everything, including beating the eggs with the milk and seasoning and just threw it all together in the morning and baked it. It worked great. I served it with homemade salsa on the side and fresh fruit.

Cheesy Egg & Potato Breakfast Bake
adapted from Deep South Dish

4-6 medium baking potatoes (depending on how big--you decide how many)
seasoned salt & granulated garlic
2 c. shredded cheddar cheese
1/2 lb pork chorizo sausage, cooked & drained (feel free to sub 1 1/2 lb of your favorite breakfast meat instead of sausage)
1 14 oz package pre-cooked sausage links, sliced
1/4 cup minced onion
8 eggs
2 1/2 c. milk
1/2 tsp seasoned salt

The night before--bake or microwave the potatoes until they are still firm, but almost cooked. Chop the potatoes and season with seasoning salt and granulated garlic. The morning of: preheat oven to 350. Layer potatoes, cheese, sausages and onions in a 9x13'' pan. In a bowl beat eggs, milk and other seasoning together and pour over the top of the pan. Bake one hour or until well set.

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