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Breakfast Link Bake

By: Bob Evans®

"When serving a hungry crowd, this breakfast sausage, potato, and egg bake is sure to satisfy kids and adults alike."

Rate/Review | Read Reviews (11)

Prep Time:
5 Min

Cook Time:
1 Hr

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 (20 ounce) package Bob Evans® Hash Brown Potatoes
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
10 eggs, grade A large
3/4 cup milk
1/2 teaspoon baking powder
1/4 cup diced onion
1 (12 ounce) package Bob Evans® Original Sausage Links (uncooked)
1/4 teaspoon parsley, chopped
1 1/2 cups shredded Colby Jack or mild Cheddar cheese

Directions

Preheat oven to 375 degrees F. Grease the bottom and sides of a 13 x 9 inch pan with vegetable oil.
In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top of egg mixture down the length of the pan. Cover and place in oven.
Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.