I have a confession. I used to despise eggs as a kid. Fried, hard-boiled, scrambled, on toast, in a sandwich, egg salad… my mom tried it all. But alas, my taste-buds changed as I grew up and I realized how yummy they are. I attribute my much-needed epiphany to this recipe! It’s quick and simple to make but that’s another reason why I love it!
Country Egg Bake
Prep time: 20 minutes
Cook time: 40-50 minutes
Total time: 70 minutes
*Not counting time to brown sausage
- ½ c butter
- 2 c hash browns (we use frozen, it works perfect!)
- 1 pound browned pork sausage (or your favorite breakfast meat)
- 10 eggs
- 1 c milk
- 1 c shredded cheddar cheese
- 1 tsp black pepper
- 1 ½ tsp salt
- ½ c bacon crumbles
- Diced green pepper & onion to your liking
- Preheat the oven to 350 degrees.
- Melt ½ c. butter in a 9×13 pan in the oven.
- While the butter is melting, combine and whisk eggs & milk in a large mixing bowl.
- When the butter is melted, take the pan out of the oven and layer hash browns evenly on top of the butter. *If you prefer to add diced green pepper and onions, now is the time to layer it on top of the hash browns.
- Salt and pepper the hash browns.
- Layer sausage on top of the hash browns.
- Pour egg mixture over browned sausage.
- Sprinkle cheese on top of the sausage.
- Bake for 40-50 minutes or until golden brown and a butter knife inserted in the center comes out clean.
Since the hens are back from vacation and have slowly started laying again, I will soon be up to my eyeballs in eggs. Which is not a bad problem to have because in our house we like to bake/cook first, for enjoyment and second, to help pass the time (when we’re stuck inside.)
It’s always a good time to learn in the kitchen, and the kids love to help with this recipe. Savannah has almost perfected cracking eggs, and Bryce, well, he likes to whisk until his heart’s content. Or… until we measure the cheese because then we’re not measuring anymore, we’re eating. [Note to self, always have extra cheese on hand.]
Enjoy the step-by-step pictures of too many cooks in the kitchen!
Melt butter in 9×13 pan in the oven. If you’re questioning all of the butter, just an fyi, this started out as my Grandma Joann’s recipe. She is a dairy farmer and if you know her, you understand why it calls for 1/2 c or 1 stick of butter. ☺️ If you are feeling that is too much, you can do less. I have and I find that it can be a little on the dry side.
While the butter is melting, combine and whisk eggs & milk together in a large mixing bowl. Small victory today: we only got one teeny, tiny little shell in the mixture, but we managed to rescue it!
When the butter is melted, take the pan out of the oven and layer hash browns evenly on top of the butter. Salt and pepper the hash browns.
Layer sausage evenly on top of the hash browns.
Pour egg mixture over browned sausage.
Sprinkle cheese on top and bake for 40-50 minutes in 350° oven.
I like to serve this with fresh fruit and a glass of milk or orange juice. The kids and I made it this morning, Ben had it for supper and now the pan is almost gone! Better get to laying, hens! 😉
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Rooted in ag and led by faith,