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Sheet Pan Breakfast Bake

Sheet Pan Breakfast Bake

Make a delicious, simple Sheet Pan Breakfast Bake Casserole, ready in 20 minutes!

Author: Mommy Hates Cooking

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 serving

Calories: 358 kcal per serving

Ingredients

  • 30 ounce - Frozen Hashbrowns
  • 1 Pound - Ground Breakfast Sausage
  • ½ Cups - Sweet Onion
  • 1 - Bell Pepper
  • 12 - Eggs
  • ½ Cups - Milk
  • ½ teaspoon - Salt
  • ½ teaspoon - Ground Pepper
  • ½ teaspoon - Onion Powder
  • ½ teaspoon - Garlic Powder
  • 1 Cup - Cheddar Cheese
  • Olive Oil Cooking Spray

Instructions

  1. Preheat oven to 350°F.
  2. Using a half-sheet pan, cover the pan with foil, parchment paper, or coat with nonstick baking spray.
  3. Add the hashbrowns evenly to the sheet pan.
  4. Top with cooked ground sausage, peppers, and onions evenly over the hashbrowns.
  5. Add the eggs, milk, salt, pepper, onion powder, and garlic powder to a large mixing bowl. Whisk well to fully combine.
  6. Pour the egg mixture on top of the entire dish, making sure to get every area of the sheet pan with a thin layer of egg.
  7. Coat the dish with a light spray of olive oil cooking spray.
  8. Top the entire dish with shredded cheese.
  9. Bake at 350°F for 20 minutes or until the eggs are set.
  10. Once done baking, carefully remove and cut into squares. We layer the thin squares on top of each other when serving.
  11. Serve.

Nutrition

Energy: 358 kcal | Total Fat: 28 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 9 g | Cholesterol: 331 mg | Total Carbs: 4 g | Fiber: 0 g | Sugars: 2 g | Proteins: 23 g | Sodium: 836 mg | Polyunsaturated: 4 g | Monounsaturated: 11 g

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