One of Roger’s go-to breakfast meals during the work week is an egg bake. He’ll make a huge pan of it on Sunday, divide it up into grab-n-go Tupperware containers and bring it to work for breakfast. It’s a simple and easy way to make sure he gets a good breakfast in each day. On opposite weeks, he’ll generally sub the bake out for scrambled eggs and hashbrowns to mix things up a bit.
Unfortunately I have an egg allergy, so I cannot participate in the wonderfulness of an egg bake, so Roger decided to make me an eggless breakfast bake over the weekend. It’s so easy and so good that I had to share it with you guys! Keep in mind we aren’t professional “foodies”, and we typically just throw stuff together on a whim. I did my best to blog this recipe, so I hope everything makes sense! It really is very simple to make, which is exactly how we like it.
Cheesy Eggless Breakfast Bake
- 1 lb. breakfast sausage
- 1/2 medium onion
- 6-7 small sweet peppers (from Aldi)
- 14 oz. shredded hashbrowns (frozen)
- 12 oz. colby jack cheese
- Brown sausage in skillet
- Add in chopped onion and peppers
- Spray 8 x 8 baking dish with non-stick spray
- Add half of the meat/veggie mixture to baking dish
- Top with 1/4 bag of cheese
- Add half of the hashbrowns on top of cheese
- Repeat steps 4-6
- Add remaining cheese on top
- Bake at 375 degrees for 30 minutes
*We cut it into 6 equal portions.
The beautiful thing about breakfast bakes is that you can pretty much dump in whatever you want. Since Roger didn’t use any eggs in this one, he made it all stick together with cheese and lots of it. I’m obsessed with cheese, and so I’m totally cool with that.
Today I’m linking up with Buns in My Oven for What’s Cookin’ Wednesday. Feel free to hop on over there to see what other bloggers have cooked up this week!