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Cheesy Potato Egg Bake

Total Time

Prep: 20 min. Bake: 45 min.

Makes

12 servings

I whipped up this cozy egg bake with potato crowns for an easy “brinner.” Use add-ins you like – sweet peppers, onions, broccoli, carrots. The possibilities are endless. —Amy Lents, Grand Forks, North Dakota
Cheesy Potato Egg Bake Recipe photo by Taste of Home

Ingredients

  • 1 pound bulk lean turkey breakfast sausage
  • 1-3/4 cups sliced baby portobello mushrooms, chopped
  • 4 cups fresh spinach, coarsely chopped
  • 6 large eggs
  • 1 cup 2% milk
  • Dash seasoned salt
  • 2 cups shredded cheddar cheese
  • 6 cups frozen potato crowns

Directions

  1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer.
  2. Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns.
  3. Bake, uncovered, until set and top is crisp, 45-50 minutes.

Nutrition Facts

1 piece: 315 calories, 20g fat (7g saturated fat), 154mg cholesterol, 910mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 20g protein.

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