Breakfast Street Bake

Breakfast Street Bake

Serves 12

1 Pkg. (26-32 ounces) Frozen Shredded Hash Brown Potatoes
1 Jar Bellisari's Saigon Street Sauce
1 Pkg. Sausage Crumbles
2 Cup (8 ounces) Shredded Mozzarella Cheese
½ Cup (2 ounces) Shredded Parmesan Cheese
½ Cup Julienne-Cut Red Bell Peppers packed in Oil, Drained
6 Green Onions, sliced
12 Eggs
½ Cups Milk
½ Tsp Salt
¼ Tsp Pepper

Preheat oven to 350 degrees F.
Spray a 9x13 glass dish with non-stick cooking spray. Layer half of the potatoes on the bottom of the dish and drizzle with Bellisari's Saigon Street Sauce.
Top with half of the sausage, mozzarella, parmesan, red peppers, and green onion. Repeat layering with Saigon Sauce on each layer.
Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well-blended.
Pour evenly over potato-sausage mixture.
Cook for 1.5 hours or until eggs are set.

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