Cheesy Egg Bake
This is an wonderful dish to have for weekend mornings or holiday mornings, but it's also easy to make ahead to have throughout the workweek, too. Which also makes it easy enough to take to young moms after baby is born or to friends after surgery.
Ingredients
- 3 fist-sized red potatoes cut into ½-inch cubes
- oil
- salt and pepper
- 1½ teaspoons garlic powder
- 1½ teaspoons smoked paprika
- 1½ teaspoons oregano
- 1 pound breakfast sausage
- 1 8- ounce block of cheddar cheese grated
- 8 eggs
- ¾ cup cream or whole milk or a combination of the two
Instructions
- Preheat oven to 450°F. Grease a 9x13 baking dish and set aside.
- Toss the potato cubes with some oil, salt and pepper, garlic powder, smoked paprika, and oregano. Put on a parchment paper lined baking sheet and bake for 30 minutes or until brown and a bit crispy. When you take them out, turn the oven down to 350°F.
- Brown the sausage in a skillet.
- Whisk the eggs with the cream or milk and season with salt.
- Layer the potatoes in the greased 9x13 baking dish and top with half of the cheese. Next spoon the sausage evenly over, then top with the rest of the cheese. Finally, pour the egg mixture over the whole baking dish making sure it is evenly distributed.
- Put the baking dish in the 350° oven and bake for about 30 minutes or until golden brown. Serve hot from the oven. Reheat leftovers at the same temperature for 15-20 minutes.
Notes
You can omit the potatoes if you aren't into the starch. You can put spinach in, but be sure to cook it first, let it drain, then squeeze as much water as possible. Cook all other vegetables as well before putting them in the baking dish.
If you don't like breakfast sausage, use bacon, chorizo, or Italian sausage … or any other sausage you like!
Tried this recipe?Let us know how it was!