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Olé Hash Brown Egg Bake

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By Betty Crocker Kitchens
Updated Jan 23, 2015
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Impress your guests with this delicious breakfast casserole, served in individual baking dishes.

Olé Hash Brown Egg Bake

  • Prep Time 15 min
  • Total 45 min
  • Servings 10
  • Ingredients 12
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Ingredients

  • 6 eggs
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bag (30 oz) frozen country-style shredded hash brown potatoes
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 bag (9.6 oz) refrigerated fully cooked pork sausage crumbles (about 2 1/2 cups)
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup sour cream
  • Chopped fresh cilantro, if desired
  • Salsa, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 10 (8-oz) individual baking dishes with cooking spray. Place dishes on large cookie sheet with sides.
  • Step 
    2
    In large bowl, beat eggs, milk, salt and pepper with whisk. Add potatoes, cheese, sausage, onion, bell pepper and sour cream; mix well. Pour mixture into baking dishes.
  • Step 
    3
    Bake uncovered 30 minutes or until set. Garnish with cilantro; serve with salsa.

Nutrition

370 Calories
21g Total Fat
19g Protein
23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Total Fat
21g
0%
Saturated Fat
11g
0%
Sodium
640mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
2g
0%
Protein
19g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Vegetable; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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