Feeding a crowd is a feat—but it doesn’t have to be complicated. I have to remind myself of this regularly when opening our home to appetizer gatherings or brunch! With one oven and minimal countertop space, it just ain’t feasible for one fancy cooking method after another. Nonetheless, I’ve found a breakfast bake that is so easy and amenable to all types of eaters. Especially when you’re sleepy from the night prior or have too much on your plate ahead that day, this breakfast meal will please houseguests and your accommodate your kitchen set-up with ease. Feel free to get creative with the mix-ins; if you’re feeling veggies instead of protein, go for it!
16 ounces frozen hashbrowns, defrosted
1 pound mild, lean breakfast sausage
1 1/2 cups shredded sharp cheddar
6 eggs
1/2 cup milk (2% or whole)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Italian parsley, to garnish
1. Preheat oven to 350 degrees. Heat a medium saucepan over medium high heat. Add breakfast sausage, breaking up with a wooden spoon and stirring until browned and cooked through.
2. Grease a baking dish and evenly line bottom with all but 1/2 cup of hashbrowns. Next, spoon the sausage over the hashbrowns, followed by cheddar cheese.
3. Lightly whisk eggs in a medium glass bowl. Stir in the milk, salt and pepper. Pour evenly over cheese, sausage and hashbrowns. Add another handful of hashbrowns over the top.
4. Bake for 30, or until eggs have just set. Then turn oven to broil mode and bake for 2-3 minutes more, browning the top layer of hashbrowns. Remove from oven and sprinkle with parsley to serve.
