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servings
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Ingredients
Basic Country Beef Breakfast Sausage
- 1 lb ground beef 93% lean or leaner
- 2 tsp chopped fresh sage or 1/2rubbed sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 to 1/2 tsp crushed red pepper
Egg Bake
- 1 lb frozen hash brown potatoes thawed
- 8 eggs
- 1 tsp salt divided
- 1/2 tsp pepper divided
- 1-1/2 cups reduced-fat dairy sour cream
- 1/2 cup 2% reduced-fat milk
- 4 oz crumbled goat cheese
- 1/2 cup thinly sliced green onions
- 1 recipe Basic Country Beef Breakfast Sausage
Ingredients
Basic Country Beef Breakfast Sausage
Egg Bake
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Instructions
Basic Country Beef Breakfast Sausage
- Combine ground beef and seasonings in a large bowl, mixing lightly but thoroughly. To make patties, lightly shape sausage mixture into four 1/2-inch-thick patties. Heat large non-stick skillet over medium heat until hot. Add patties; cook 10–12 minutes or until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally.*
- To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8–10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Egg Bake
- Preheat oven to 425 degrees. Spray a 9-inch springform pan with cooking spray. Squeeze excess moisture from potatoes. Combine potatoes, 1 egg, 1/2 tsp salt, and 1/4 tsp pepper in medium bowl, tossing gently to coat. Press potato mixture onto the bottom and up the sides of the prepared pan. Do not place springform pan on a baking sheet. Bake in a 425-degree oven for 20–30 minutes until potatoes are crispy and brown. Reduce oven temperature to 375 degrees.
- Whisk together remaining 7 eggs, remaining 1/2 tsp salt, and 1/4 tsp pepper, sour cream, and milk in a large bowl. Stir in cheese, green onions, and sausage; pour mixture into hashbrown crust. Bake in a 375-degree oven for 40–50 minutes or until eggs are set; cool 10–15 minutes. Remove from pan; cut into wedges. Makes 10 servings.
Recipe Notes
*Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness. Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3–4 months. To use, heat a large non-stick skillet over medium heat until hot. Add frozen crumbles and cook 6–9 minutes or until crumbles reach 165 degrees, stirring occasionally.
Recipe and photo courtesy of the Wisconsin Beef Council.
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