Overnight Sausage-Egg Bake

By á-75231

Ingredients

• 1 lb bulk pork sausage (spicy, if desired)
• 1 box (7 oz) Green Giant™ Steamers™ frozen antioxidant blend vegetables
• 10 eggs
• 1 cup whole or 2% milk
• 1 bag (20 oz) refrigerated O’Brien hash browns
• 2 cups shredded pepper Jack cheese (8 oz)
• 3 tablespoons chopped fresh basil leaves

Details

Servings 1
Cooking time 75mins
Adapted from pillsbury.com

Preparation

Step 1

*Email Address

Separate email addresses with commas

*Your Email Address

box (7 oz) Green Giant™ Steamers™ frozen antioxidant blend vegetables

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.

Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.

Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.

Wheaties