by Natalie Strauss
Early morning practice? Up early for meet warm ups? This egg bake is the perfect make ahead meal to get you going and fuel your swims. Featuring ingredients that are often on hand or shelf stable it makes for easy meal prep and warms up great for days.
One of the best parts of the recipe is you can make it yours. Don’t like peppers? Sub them out with another veggie. Want more veggies? Sweet, add them in! Only have bacon and not sausage? That’s fine, cook it up and crumble it to replace the sausage. My family typically puts in peppers and canned mushrooms but feel free to use whatever additions you want. For the spices, you can also make it your own. This is a spot where we play around depending on what is on hand and who will be eating it. It is important that you use dehydrated hashbrowns. The water allows them to cook properly and there is no need to rehydrate them before mixing in. These can be difficult to find sometimes but we can usually get them at Costco or Walmart. When in doubt – I’ve ordered them on Amazon before too.
For bake time, the recipe says 40-45 min at 350 degrees. Because ovens can vary, you want to see only a little bit of wiggle in the middle of your egg bake when you pull it out of the oven. It should not be super runny or have too much wiggle. This would indicate that the eggs have not cooked through. If you feel yours is not done, stick it back in for 5 more minutes and check it again.
Recipe:
Serves 8
Ingredients
12 eggs
1 pk box hash brown
1 lb sausage
â…“ cup onions – diced
Veggies as desired
1.5 cups shredded cheese
1.5 cups water
1 cup milk
1 tsp salt
1 tsp pepper
1 tsp dry mustard
- Brown sausage and drain
- Whisk eggs with milk and water
- Mix all ingredients together to combine
- Pour into a greased 9×13 pan and bake for 40-45 minutes. Center should slightly wiggle but not be runny.
- Serve with whatever toppings you like on eggs.