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No-Fuss Breakfast Bake
(56 Votes)
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- SERVES
- 6
- COOK TIME
- 40 Min
Whether it's Christmas morning, or any morning, you don't need to spend a lot of time in the kitchen making breakfast. This hearty no-fuss breakfast bake is a cinch, and you'll have plenty of time to spend with your gang!
What You'll Need
- 1 pound hot or mild ground pork sausage
- 1/2 (16-ounce) package frozen shredded hash brown potatoes (about 3 cups)
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 6 large eggs, beaten
- 3/4 cup milk
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- Dash of black pepper
What to Do
-
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
-
In a large skillet, brown sausage, stirring until it crumbles and is no longer pink; drain. Layer potatoes, sausage, and cheese in prepared baking dish.
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In a medium bowl, combine remaining ingredients; pour over sausage mixture.
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Bake, covered, 30 minutes; uncover and bake an additional 5 minutes or until set. Let stand 10 minutes before serving.
Notes
- If you prefer to get a jump start on breakfast, this is a great make-ahead recipe. Complete through Step 3 and then cover and place in the refrigerator overnight. When you're ready to eat, simply follow the directions in Step 4 and you're all set!
- We've got lots of yummy breakfast options to feed your group! Why not try our breakfast casseroles?
- And if you're looking for some French toast goodness, then we bet you'll love our Disappearing Stuffed French Toast!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 423
- Calories from Fat 287
- Total Fat 32g 49 %
- Saturated Fat 13g 63 %
- Trans Fat 0.2g 0 %
- Protein 24g 48 %
- Amount Per Serving % Daily Value *
- Cholesterol 263mg 88 %
- Sodium 885mg 37 %
- Total Carbohydrates 8.8g 3 %
- Dietary Fiber 0.5g 2 %
- Sugars 1.8g 0 %
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Food Junkie
Dec 14, 2020
16 oz.= 3 cups? 1 cup= 4 oz.? Who wrote this stuff?
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Test Kitchen Team
Dec 14, 2020
Hello! Dry and liquid ingredients do not weigh the same. :) So, 1 cup of shredded cheese is 4 ounces. 1 cup of a liquid is 8 ounces. Cheese is a dry ingredient. If you look at an 8 ounce bag of shredded cheese it will contain 2 cups of cheese. Same with shredded potatoes. Recipe is calling for 8 ounces of potatoes which is about 3 cups when measured on a scale. Hope this helps!
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SNDYHTC 7865789
Jul 10, 2019
THE PAGE WONT PRINT, IT JUST SHOWS A BLANK PAGE AND IT LOOKS LIKE IT KEEPS BUFFERING
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msdeb21
Aug 28, 2017
I enjoy hearty breakfast bakes like this recipe, but I prefer to make them for dinner or serve them on holiday mornings. On other mornings my family is just not up for such a big breakfast meal. I'll probably make this next week for dinner, then again some time Thanksgiving week.
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Bellerophon
Sep 06, 2015
Think I'll use the smoked-flavor breakfast sausage, (ground, not smoky links), and potatoes O'Brien.
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deniseerica
Jun 05, 2015
Do I defrost hash browns first so all the water does not go into dish?
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Test Kitchen Team
Jun 08, 2015
No, you do not have to defrost the hash browns first. It will not cause any water problems. Enjoy! :)
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Lcarson315 7430331
Dec 24, 2014
I made a Cajun version with green onions and green peppers. It was GREAT!
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kaymarie952 2633761
Dec 23, 2014
I make an egg bake all the time. I can pretty much guarantee that this recipe will not look like this with only baking this for an additional 5 minutes (uncovered). Did you add something to the top that is not in the recipe, or maybe put it under the broiler?
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Test Kitchen Team
Dec 24, 2014
Hello! - Nope, we prepared this recipe according to the directions. We may have baked it on the top rack of the oven, but besides that, nothing different. Enjoy!
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Carolyn Morris
Dec 23, 2014
I can't print the recipe
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Test Kitchen Team
Dec 24, 2014
Hi Carolyn - Are you receiving an error message? What happens when you click on the "print" button?
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idbldaru 0641137
Dec 23, 2014
I made this thought it was bland. I even used extra eggs. Will not make again. I have to watch certain ingredients due to dialysis.
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fredhomer 9960735
Dec 23, 2014
Shred some onion in for a little zip
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SouthernMaster
Sep 13, 2014
I love casseroles made with hash browns. However, the raw potatoes simply don't provide as much flavor as I like. The easiest way I've found to solve the problem is to use pre-cooked hash brown patties. Just crumble them up or bake them first for a few minutes to brown them even more. Either way a big improvement over raw hash browns, albeit as bit more costly.
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Bellerophon
Dec 25, 2014
I sometimes use frozen Potatoes O'Brien, which have some onion and peppers already in them
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Member 2807646
Jun 04, 2014
I have made this with crescent rolls and it is great. Thanks for sharing. I will try it with potatoes next time.
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marysid
Jun 04, 2014
This looks good but to much for my family can the recipe be cut in half
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Test Kitchen Team
Jun 04, 2014
Hi Mary, Yes, this recipe can be cut in half! We recommend using an 8x8 pan and reducing the cooking time by 5-10 minutes. Enjoy!
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hnangolo 9682649
Mar 28, 2014
i comment when i try it not tied sorry
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hnangolo 9682649
Mar 28, 2014
i comment when i tied to cook it
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ctilton5 2514126
Jan 15, 2014
Just use Simply Potatoes which are in the egg area of super market. They are better than frozen hash browns and do not need to be thawed.
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Kathyb44
Jan 13, 2014
I made this for lunch...I did thaw my hashbrowns before putting them in the dish....I , also, added chopped onion and a can of Ro'Tel to the Italian Sausage I used..I only used 1/2 cup of milk and that was plenty with the juice from the Ro'Tell....I used more cheese, but, then, I always do...I served it with salsa....I will be making it again, altho hubby said it was just alright...He is a picky eater and came to the table not hungry as he had a late breakfast...That is fine, because I have enuf left over for lunch tomorrow...
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deniseerica
Jan 11, 2014
Made similar recipe recently with frozen hash browns and it was very wet and took another hour to bake. Would it be better to thaw the potatoes first???
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olsongj 8198765
Jan 02, 2014
Mmmm, this is a very good recipe and it is gluten free. Yeah !! Most of the easy breakfast recipes have bread in them. I will make this again and again. Thank you. We loved it. J
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jmadamstx 1819097
Dec 29, 2013
Easy and filling..i used leftover ham instead of sausage..extra pepper and salt and baked 5 mins longer than recipe..
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migmom 0134804
Dec 29, 2013
My mother in law used to make this 20 + years ago and left her recipe to me in her notes she said to after cooking turn on broiler and place casserole in for 15 to 20 minutes. Also her recipe calls for onions cooked with sausage or french's canned fried onion rings!! I've had both and it's still out of this world whether served for a morning breakfast or a late nite supper both are really good!!
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Heather in KS
Dec 25, 2013
We really enjoyed this for Christmas breakfast. Even my picky Mom asked to take some leftovers home. We did add some seasoned salt and pepper to the potato layer. May add some chopped red and green bell pepper to add some color. (Not too much, though) Did put it together the night before to make my morning easier.
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YMK
Dec 19, 2013
I thought this was good! I was wondering if you could brown hash browns first somehow, then start layering? I think it would be better with a crispier crust on bottom! Just a thought!
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Test Kitchen Team
Dec 19, 2013
You could certainly try browning hash browns according to package directions and try your way. We dont know how crispy it will stay because of the milk and egg mixture being poured over it, but give it a shot!
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grumpy
Sep 05, 2013
Good, BUT needed more. I shredded my own potatoes and added 1 cup of shredded carmalized onion. Next time I'm going to add shredded ham instead of sausage ( just for fun ). I also used Chinese HOT mustard instead of regular dry. I will try other things like fresh ginger root and garlic for a differance ( how I love using my grandchildern as gu
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grumpy
Sep 05, 2013
Got cut off before finishing. ( how I love using my grandghildern as guinea pigs when I cook ).
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brownie09 4723783
Mar 07, 2013
I see there are a few of you that ask how do you print your recipes all you have to do is have you printer on, the above Ratings & Reviews you see some symbols the very last one on the right side is a black box with a P on it click on that and a menu comes up and in the sec. row on the right side and sec. one down it says print, click on that button then it prints out the whole recipe for you. Hope that helps!
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denisegrunow 4057891
Feb 20, 2013
Does anyone know if the 8 hours of chill time are essential? Would love to whip it together & throw in the oven as a last minute idea.
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cyndimarshbogin 0167348
Apr 23, 2013
I have baked it immediately after preparation. I didn't notice a measurable difference.
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ohiomom4
Jan 22, 2013
Love this site!!!! I have found numerous wonderful recipes to try, some I save and others I delete. Wish when I click the 'print' that just the recipe would come up, don't find it necessary to print all the other stuff...like 1 page prints. I send lots of the recipes to my daughter who is the 'Suzy Homemaker' of our family. Appreciate all the comments others leave too.
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nmcclanahan1 1761799
Jan 23, 2013
To print only the recipe, go up to File, scroll down to Print Preview and just the recipe will pop up. Be sure to check page 2 of preview. Most times, there is nothing useful on page 2. On your Print Command, select Page and 1. Click Print. By the way, if both pages are needed, go up to Preferences on the Print Command; scroll down and click on Two Sided Duplex if your printer will print both sides. Saves paper. Good luck.
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NoNoNannette
Feb 16, 2013
Me too! What I do to print just the recipe is I highlite what I want to print, then I copy and paste to a word doc. Hope this work out for you : )
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grumpy
Sep 05, 2013
Try putting the pointer on the recipe and RIGHT click, you should see " print preview " about 3/4 of the way down. Select the page you want to print and go for it. I save a ton of ink and paper that way.
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judygarwood 4448027
Jan 21, 2013
I think....it would be great if I didn't have to sign in each time. After all I am signed in just connectingwith the Mr. Food email sent to me!!! All the other food sites do not have you sign in all the time. Thanks for listening. Hope you change your policy.
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Linda13
Jan 21, 2013
I totally agree with this. I had to sign in just to leave this comment. Please change this policy.
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dak72560 9091413
Jan 21, 2013
OK, If you want a low-fat version; sub the pork sausage for Lean Turkey Crumbles (Jimmy Dean), use a low-fat cheese (you might have to shred your own), EggBeaters for the eggs,& Fat-free skim evaporated milk. This should make it more palatable for those with fat & cholesterol restrictions. So be nice folks.
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prestonkellyann 3227658
Jan 21, 2013
Good grief people- this is just a recipe siteno need for snide comments. Cant we just all get along??? Recipies are always open for changes to suit ones taste.
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slacks
Jan 21, 2013
My recipe calls for 2 cups of milk. I also use chopped onions and green and red peppers to add flavor and color.
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lovardoflor 7131864
Jan 21, 2013
Hi everybody... Please remember that sooner or later, we will all end up eating porridge, mashed apples and that kind of diet, specially if we get to the 90 teens JAJAJAJAJA Please everybody take a break and do not take life so seriously
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nraber 6633176
Jul 16, 2012
I found dlita 13's July 08 comment offensive. Not everyone's health allows them to eat sausage. Thank-you to those who suggested ground beef or turkey in place of sausage.
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faneftj 7128568
Jul 08, 2012
Fix it at night - cook it in the am. Makes a great brunch. Delicious!
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dlita13 5413221
Jul 08, 2012
ALL THINGS IN MODERATION! This obviously makes 6 generous servings - and probably 8 reasonable servings. Serve it with a nice fruit salad or fresh sliced fruit and whole wheat toast, and this would be a wonderful breakfast treat for an occasion when the family can be together. Obviously you and your husband are afraid of sausage - so why are you looking at this recipe in the first place? Go scramble your egg white or eat porridge or have a diet supplement drink and get over it.
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BeachLady93
Jan 04, 2013
Comment from dlita 13 dated Jul 08,2012 is grossly out of order for this site. I seriously doubt that Mr. Food would have wanted such a response posted on his site especially when someone is simply looking for a substitute ingredient they can use and still enjoy the recipe without using something restricted from their diet for health reasons. Think about it!!!!
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nraber 6633176
Jul 06, 2012
Isn't anyone else concerned about the amount of fat and cholestrol in sausage and eggs? My husband and I eat scrambled egg whites with hot pepper flakes as a part of a heart healthy breakfast.
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java1925
Jun 16, 2012
This sounds delicious, but my husband can't eat pork...can I use ground beef maybe?
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rcarney9 2408687
Jul 08, 2012
I substitute ground turkey for all ground beef receipes including haburgers.
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dlita13 5413221
Jul 08, 2012
There are several different turkey sausages - go for it!
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nancy 0842462
Apr 03, 2012
This sounds just like the "Barn-raising Breakfast" I made last month....which was a BIG HIT, btw.
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dianlynn1 8640707
Mar 31, 2012
Shoot, 8hrs of prep time sitting in the fridge...I can do that! Sounds yummy.
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gabuckeyebabe 1075662
Mar 06, 2012
I will try this. Love 'breakfast' at night.
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sesegmore 8999085
Mar 05, 2012
I wish they would start putting pictures with the recipes. Sometimes I need a visual representation of what it suppose to look like
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rcarney9 2408687
Jul 08, 2012
Without knowing, you can not go wrong.
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louannebt 8045231
Mar 05, 2012
Please explain what is milk ground pork sausage?
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gaelicwench
Mar 05, 2012
Looks like a typo. I think the word is supposed to be "mild."
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sanderson 1534090
Mar 06, 2012
It is supposed to be hot or mild ground pork :)
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