#228 – Sausage Egg Bake & Parmesan Hash Brown Cups

hosted by Laverne Diede & Rhonda Fitterer

Sausage Egg Bake

  • 1 lb. hot Jimmy Dean original sausage
  • 1 lb. mild Jimmy Dean original sausage
  • 2 1/2 cups herb seasoned stuffing mix
  • 2 cups fine shredded cheddar cheese
  • 4-5 eggs
  • 2 1/2 cups milk
  • 3/4 tsp. ground mustard
  • 1 can condensed cream of mushroom soup
  • 1 4 oz. can mushrooms, drained

Preheat oven to 325 degrees. Spray a large 9 x 13 casserole dish; add stuffing mix to bottom of casserole and sprinkle cheese over stuffing. In a large skillet, brown both sausages; drain excess fat; layer over cheese. In a large bowl, combine eggs, milk, and mustard; beat well, then stir in soup and mushrooms. Pour egg mixture over sausage. Bake uncovered for 1 ½ hours. Let rest for 5-10 minutes before serving.

Parmesan Hash Brown Cups

  • 1 20 oz. frozen hash browns
  • 1 bunch scallion, chopped (about 6)
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 cup grated parmesan cheese
  • 2 Tbsps. olive oil

Preheat oven to 350 degrees. Spray a large muffin pan with cooking spray; set aside. Add all ingredients and mix together in a large bowl. Push the hash browns mixture down into the cups with the back of a spoon. Bake for 45 minutes.


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