Sausage'N Egg Brunch Special
Yield
servingsPrep
15 minCook
65 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
smoked sausage
|
|
| 12 | ounces |
hash brown potatoes
thawed |
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
milk
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
chives
chopped |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
smoked sausage
|
|
| 346.8 | ml/g |
hash brown potatoes
thawed |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
chives
chopped |
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine potatoes, sour cream, milk, cheese and chives in medium bowl.
Spoon into buttered shallow 2-qt rectangular casserole.
Bake 40 minutes.
Cut sausage into halves lengthwise, then cut crosswise into bite-sized pieces.
Arrange down center of casserole.
Bake 10 minutes more.
Shape a well in each corner of the potato mixture.
Break an egg into each well.
Bake 10 to 12 minutes more or until eggs reach desired doneness.
Serve immediately.
