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Hash Brown & Sausage Breakfast Bake

Guest Author - Sandy Moyer

Hash Brown & Sausage Breakfast Bake

  • 1 lb. fresh pork sausage
  • 4 cups frozen hash brown potatoes
  • 1/2 cup finely chopped onions
  • 2 T. milk
  • 8 oz. cream cheese, softened
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup Bisquick®
  • 1/2 cup milk
  • 2 large eggs
  • paprika

Preparation-
Remove the sausage from it's casing. Cook the sausage in a skillet until it's cooked through and browned. Crumble the sausage as it's cooking; drain and set aside. Grease a 10" iron skillet or spray a shallow baking dish with non-stick cooking spray. Spread the potatoes in the bottom of the prepared skillet or dish. In a small mixing bowl, mix the onions, milk, cream cheese, salt and pepper together. Spead the mixture over the potatoes. Mix the Bisquick®, milk, and eggs together and whisk until smooth. Pour over the other ingredients. Scatter the crumbled sausage over top. Sprinkle with paprika. Bake, uncovered, in a preheated oven at 400º for 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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