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Hash Brown & Sausage Breakfast Bake Recipe

This hash brown and sausage breakfast bake is a savory and satisfying morning meal.

Servings: 4

Active time: 20 minutes

Total time:


  • 8 oz breakfast sausage (mild or hot)
  • 1/2 c chopped bell pepper
  • 2 green onions, thinly sliced
  • 4 c frozen hash brown potatoes
  • salt to taste
  • pepper to taste
  • 1/4 c shredded cheddar cheese
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • sliced green onions (optional garnish)


  1. Preheat oven to 350°F. Lightly grease four 1-cup ramekins.
  2. In large nonstick skillet over medium-high heat, cook sausage about 4 minutes, until lightly browned, stirring to break into crumbles. Add bell pepper and onions; cook and stir 1 minute. Use a slotted spoon to remove sausage mixture from pan leaving fat in skillet.
  3. Place hash browns in same pan. Sprinkle with salt and pepper. Cook over medium-high heat 4-5 minutes, stirring occasionally until potatoes begin to brown.
  4. Divide potatoes evenly among ramekins, forming a cup shape on the bottom and slightly up the sides. Top each with equal amounts of sausage mixture. Make an indention in the center with the back of a tablespoon and break an egg into each. Sprinkle cheese around edges of the ramekins. Bake 8-10 minutes for runny yolk eggs, or longer if desired. Sprinkle tops with sliced green onions.

Nutrition Facts

Serving Size (1`/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 390
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 430mg (18% DV)
40g (13% DV)
Dietary Fiber 4g (16% DV)
Sugars 1g
Protein 17g
Vitamin A 10%
Vitamin C 60%
Calcium 10%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.