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This cheesy hash brown skillet with bacon, sausage, and egg is a scrumptious, easy breakfast. Garnish with 2 thinly sliced green onions, if desired.
Ingredients
- 6 slices bacon, cut into 1-inch pieces
- 1 link smoked pineapple-bacon chicken sausage, cut into slices
- 1 tablespoon canola oil
- 1 teaspoon butter
- 2 ½ cups frozen hash brown potatoes, thawed
- ½ onion, chopped
- ¾ teaspoon garlic powder, divided
- ½ teaspoon onion powder
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
- 1 cup shredded Cheddar cheese
- 6 large eggs
- 1 tablespoon milk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place bacon in a 10-inch skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard 1/2 of the bacon fat using a spoon.
Step 3
Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.
Step 4
Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Stir in 1/2 teaspoon garlic powder, onion powder, salt, and black pepper. Spread hash brown mixture evenly in the skillet; cook, undisturbed, until browned, about 5 minutes. Turn hash browns over and sprinkle with Cheddar cheese.
Step 5
Whisk together eggs, milk, and remaining 1/4 teaspoon garlic powder in a medium bowl; season with salt and pepper. Pour egg mixture over cheese-covered hash browns in the skillet. Sprinkle the top with bacon and sausage pieces.
Step 6
Bake in the preheated oven until the top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 312 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat10g | 48% |
| Cholesterol235mg | 78% |
| Sodium610mg | 27% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber1g | 5% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C7mg | 37% |
| Calcium180mg | 14% |
| Iron2mg | 11% |
| Potassium501mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was very good for breakfast this morning. Had all ingredients on hand except sausage called for. Used Jimmy Dean breakfast sausage instead. I’ve never heard of or seen the sausage listed.
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very flavorful. I substituted sweet potato for the hash browns, 2nd time used bacon buds, more sausage than called for , and did not bake it, just the skillet.
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I’ve been making a variation of this for several years as a no-carb or low-carb option for breakfast. (Leave hash browns out or reduce amount to a 1″ layer). Using an oven safe skillet, I put in a lot of veggies, including cauliflower, broccoli, peppers, mushrooms, kale, spinach, and onion. Saut? them until tender, mix in hashbrowns to slightly brown, add a good layer of cheese and cover with eggs. Any breakfast meat works great. Baking time is longer than noted in recipe, usually 20-25 min. at 325 F. Seasonings vary but our favorite is a Thai curry/cumin blend similar to cu-cu. Slices of tomato placed on top cook up nicely as well.
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I made it as written outside of the sausage. I didn’t have any on hand so used extra bacon. We thought it was very good although I would use less garlic powder next time if any at all. Very good though.
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I put vegetables in
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Worked well in a sheet pan. Just adjust time a little more. Maybe add 4 minutes.
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This was a great breakfast recipe. I didn?t have bacon but I did have sausage and hash browns which contained bacon, onions, green pepper. Everything was tasty and delicious.
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Did not have the sausage but the rest was to the recipe. It passed the wife test.
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Excellent! I’ve made this recipe 5 times and it’s a huge hit every time I make it.
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This recipe is very good as is. I did not have the sausage so I omitted it. Still the recipe came out excellent. Will make it again! Next, time I might bake it for a few minutes less or bake it covered to prevent over drying.
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I made it according to directions and it was delicious. We ate it for two more mornings. YUMMY! I will make it again.
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Not sure hash browns were the best choice or perhaps the directions for that part need work. I made it earlier in the day and reheated it for dinner. That may have contributed to me not caring for it. I made something similar with tater tots instead of hash browns and it was still excellent days later.
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Very easy to make. Easy to warm up individual servings during the week.
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Delish and so easy, great for breakfast or brunch ! Made it w/o the bacon, and it was yum !
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Loved it may add green chilies next time.
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I MADE A FEW CHANGES. I SUBSTITUTED 6 SLICES OF BACON COOKED UNTIL CRISP AND BROKEN INTO SMALL PIECES SUBSTITUTED 2 LINKS OF MEDIUM HOT ITALIAN SAUSAGE INSTEAD OF CHICKEN SAUSAGE. I SUBSTITUTED 1 1/2 CUPS OF A BLEND OF CHEDDAR AND MONTERREY JACK CHEESE. FOR 1 CUP SHREDDED CHEESE. SUBSTITUTED 1/2 CUP DICED ONION INSTEAD OF 1/2 ONION CHOPPED. OMITTED 1/2 TSP ONION POWDER. 1 GARLIC CLOVE MINCED INSTEAD OF 3/4 TSP GARLIC POWER
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Fast and easy to make! I served it for a brunch and it went over well!
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Loved it
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This was awesome!! Didn’t change a thing! The chicken pineapple sausage was spendy, but got another meal out of them! We had company overnite and this for breakfast and had to email them the recipe!! ! Guess that says it all!Thanks for sharing!!;-)
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I used breakfast sausage. It was a little dry and I don
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I made this with sausage I had onhand and that certainly impacts the flavor. But the layering and instructions worked out pretty well. I used a glass 8×8 and probably baked for 23 mins so longer than the recipe but the eggs came out moist and everything worked out. Also used tot rounds which I prebaked as per their cooking instructions as the bottom layer. Potato potato right? All and all I am rating this on the seasoning and instructions which worked out well for me.
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Used mango sausages and everyone loved it. Will cook it again.
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I substitute the bacon and sausage for Spanish hot Chorizo. I substitute Red peppers for mushrooms, I put real onions and no onion powder, garlic powder, no salt.
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I would definitely make it again. Great recipe!
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really easy weeknight dinner!
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So good – I’ll make it again. I added a bit of garlic for a little extra!
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I added more eggs and it was lighter, also used chorizo instead of chicken sausage. It was a little dry
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We loved this recipe. It was easy to make and very tasty. I especially loved the flavor of the sausage in the recipe. I will add extra sausage and bacon the next time I make it.
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