Ham and Sausage Hashbrown Egg Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheese
- 4 ounces ground spicy italian sausage
- 2 cups chopped smithfield ham
- 1/2 teaspoon seasoning of your choice - i used emeril's origina
- 1 lb. shredded potatoes (i used a package of refrigerate
- green onions for topping
- Carbohydrate 7.77898000057315 g
- Cholesterol 17.700000001268 mg
- Fat 5.12350500041211 g
- Fiber 0.017324999332428 g
- Protein 7.1661500004083 g
- Saturated Fat 3.05520500023649 g
- Serving Size 1 1 Serving (294g)
- Sodium 313.351750005072 mg
- Sugar 7.76165500124072 g
- Trans Fat 0.389501250047931 g
- Calories 105 calories
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 â…” 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.
