make-ahead breakfast egg bake
are you ready for truly the best, easiest make-ahead breakfast?! my friend audrey first made this egg bake recipe at girls brunch, & i have since made it soo many times & tweaking it each time. i love to double it to give to a friend who’s solo parenting for the week or postpartum, etc. it’s SO good i just know you’ll love it!
i’ve now made this in both a normal baking dish & also muffin tins. both work great! my 3 year old likes them in muffin form.
muffin pan // muffin liners // 9x13 pan // blender
ingredients:
base layer —
- 20oz bag of thawed hashbrowns
- 2 zucchini, diced
- 1 pound of breakfast sausage
- 1.5 cup cheddar cheese
- 4-6 green onions chopped
- 1 tsp sea salt
- 1 tsp garlic powder
egg layer —
- 8 eggs
- 1 cup half & half
- 1 tsp sea salt
optional: add in bacon or extra sausage! i like extra meat for more protein so when i double it, i usually do 3lbs of sausage total so that each pan has 1.5lbs total. another great addition is spinach for more veggies. just chop it up & add it to the pan with sausage & hashbrowns.
directions:
preheat oven to 350°
brown the sausage in a pan!
add hash browns, cheese, green onions, zucchini, garlic powder, & salt to the pan.
mix thoroughly & then pour into a buttered 9x13 pan (or muffin tins)
crack your eggs straight into a blender & add half & half. blend until combined & pour over the sausage mixture.
bake for 25-35min & remove from oven when the top starts to get browned!
let cool & then store in the fridge in an airtight container! microwave for 30-60 seconds to reheat 😊
this high protein recipe has simplified breakfast for our fam & i hope it does the same for you too!