Ham and Sausage Hash Brown Egg Bake

By vealam

Ingredients

• 4 ounces ground spicy Italian sausage
• 2 cups chopped Smithfield ham
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon seasoning of your choice – I used Emeril’s Original Essence
• 1/4 teaspoon garlic powder
• 1 lb. shredded potatoes (I used a package of refrigerated hashbrowns)
• 1/2 cup shredded cheese
• green onions for topping

Details

Servings 4
Adapted from pinchofyum.com

Preparation

Step 1

Brown the sausage in a small skillet until no longer pink. Add the ham and saute together until warm. Meanwhile, whisk the eggs, milk, seasoning, and garlic powder together.

Preheat the oven to 350 degrees. In a small greased baking dish (mine was about 8 inches long by 4 inches wide), arrange the hashbrowns in a layer in the bottom of the pan. Pour ⅔ of the egg mixture over the hashbrowns. Cover with ¼ cup shredded cheese, the meat mixture, and then the remaining egg mixture. Top with the last ¼ cup shredded cheese and cover loosely with greased foil.

Bake for 30 minutes or until the egg mixture is firm and the cheese is melted. You can remove the foil for the last few minutes of baking to get your cheese extra browned and bubbly. Let stand for 5-10 minutes, sprinkle with green onions, and cut or scoop to serve.

Nutrition Facts
Serving Size 283g
Calories 365
Total Fat 18.1g
Saturated 7.5g
Cholesterol 227mg
Sodium 1262mg
Potassium 739mg
Total Carbohydrates 23.5g
Dietary Fibers 3.6g
Sugars 3g
Protein 26.7g
Vitamin A 7%
Vitamin C 42%
Calcium 17%
Iron 14%
Nutrition Grade B