Breakfast Link Bake

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  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 10 servings
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1 pkg. (20 oz.) Bob Evans Refrigerated Hash Brown Potatoes

1 to 2 tbsp. vegetable oil

1 tsp. salt

1/4 tsp. black pepper

10 eggs, grade A large

3/4 cups milk

1/2 tsp. baking powder

1/4 to 1/2 cup diced onion

1 pkg. (12 oz.) Bob Evans Original Sausage Links (uncooked)

1/4 tsp. parsley, chopped

1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese


  1. Preheat oven to 375 degrees F. Grease the bottom and sides of a 13" x 9" pan with vegetable oil.
  2. 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.
  3. 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 egg mixture down the length of the pan. Cover and place in oven.
  4. 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.
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