25 November, 2024
Breakfast Egg Bake
Posted in : Uncategorized on by : admin
Breakfast Egg Bake
Servings: 8 servings
Ingredients
- 1 poound bulk breakfast sausage
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 12 large eggs
- 1/2 teaspoon ground black pepper
- 2 cups frozen hash browns, thawed
- 1 cup cheddar cheese, grated
- 1 cup Colby Jack cheese, grated
- 1/2 red pepper, finely diced
- 4 scallions, thinly sliced
- 1 8-ounce tube crescent rolls
Instructions
- Preheat the oven to 325 degrees F. Spray a 9×13 pan with cooking spray.
- Brown the breakfast sausage in a large skillet and cook until no longer pink. Remove from the heat.
- Whisk together in a large bowl the sour cream, heavy cream, ground mustard, garlic, salt, pepper, and eggs.
- Add the sausage, hash browns, both cheeses, bell pepper, and scallions, reserving 2 tablespoons of the scallions for a garnish.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Pierce the dough with a fork evenly throughout. Pour over the egg mixture and spread evenly.
- Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and continue to bake until golden brown and eggs are set (about 20 minutes).
- Remove from the oven and let rest 10 minutes before serving. Garnish with reserved scallions.