Sausage & Pepper Egg Bake (Edit recipe)

This Sausage and Pepper Egg Bake has only 5 ingredients not including spices! It can be made ahead of time and reheated the morning of your Sunday brunch or any day breakfast! I like to cut into individual portions and freeze some for a later time! The best part is the crunchy hash browns on top!

15 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	253
Fat:	20 g
Carbohydrates:	6 g
Protein:	13 g
Cholesterol:	46 g
Sodium:	460 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 6-8

Ingredients

1 lb Sweet Italian Sausage, ground
14 oz Frozen Bell Pepper and Onion Blend, thawed (1 bag)
16 oz Frozen Hash Browns, thawed
8 Eggs
0.25 cup Almond Milk
1 Tbsp Primal Palate Meat & Potatoes Seasoning
2 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375
Brown sausage in a pan
Move sausage to a casserole dish
Squeeze all the liquid out of thawed peppers and onions and spread over top of sausage
Whisk eggs with milk and pour over top
Squeeze all the liquid out of thawed potatoes
Mix potatoes with olive oil and spice
Spread over top of casserole
Bake one hour or till center looks cooked
Enjoy!

Notes

Pro tip- cut the top of the bag of the potatoes, squeeze liquid out and add oil and spice to the bag to save on using another bowl! Just mix it up in the bag!