Breakfast Link Bake
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 329
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 209
- Sodium
- 491
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
Ingredients
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
Directions
- Preheat oven to 375 degrees F. Grease the bottom and sides of a 13" x 9" 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 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.