Hash Brown Crust
1 (20 ounce) package refrigerated hash browns
2 tablespoons Hidden Valley Ranch Seasoning and Dressing Mix
4 ounces per-cooked bacon, diced
2 large eggs, beaten
1 cup shredded Parmesan cheese
Sausage Egg Filling
18 large eggs
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1½ cups 2% milk
20 pre-cooked breakfast sausage links, cut into bite size pieces
2 cups mild cheddar cheese (or your favorite), divided
Preheat oven to 450°F.
Prepare a 9x13 (or 2 - 6x9) baking dish with butter. Set aside.
a large mixing bowl, combine hash brown ingredients and mix to
combine. Pour into baking pan and gently press mixture onto the bottom
of the pan and up the sides to create a crust. Place in the oven and
bake for 15-18 minutes until the edge of the crust start to brown. *The
longer it bakes the crispier your crust will be.
prepare begin filling in same large mixing bowl. Add eggs to bowl and
whisk until well beaten. Add milk, salt and pepper and whisk to
combine. Stir in sausage pieces and 1 cup cheese.
Bake 30 minutes, sprinkle remaining cheese on top. Bake an additional 15-20 minutes until eggs are set (no longer wiggly).
Remove from oven, serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.