The Egg Brunch Bake

READY IN: 1hrYIELD: 1 9×13 pan

INGREDIENTS

  • 1lbfrozen hash browns
  • 1 12 lbspork sausage
  • 14 cup chopped onion
  • 14 lbswiss cheese, grated
  • 14 lbcheddar cheese, grated
  • 6eggs
  • 13ouncesevaporated milk
  • 18 teaspoonnutmeg
  • 1teaspoonparsley flakes
  • 1pinchsalt and pepper, to taste
  • NUTRITION INFO

    Serving Size: 1 (345) g

    Servings Per Recipe:6

    Calories: 815.2

    Calories from Fat 538 g 66 %

    Total Fat 59.8 g 91 %

    Saturated Fat 25.1 g 125 %

    Cholesterol 322.8 mg 107 %

    Sodium 1038.3 mg 43 %

    Total Carbohydrate29.7 g 9 %

    Dietary Fiber 1.7 g 6 %

    Sugars 2 g 8 %

    Protein 39.9 g 79 %

    DIRECTIONS

  • Preheat oven 425F.
  • Press potatoes in a greased, 9×13 cake pan and bake for 15 minutes.
  • In the meantime, brown sausage and onion.Layer on top of potatoes.
  • Beat milk and eggs together.Add nutmeg, parsley, salt and pepper.
  • Layer egg mixture on top of sausage mixture.
  • Top with cheeses.
  • Bake 350F for 30 minutes.
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