Breakfast Layer Bake

Makes 6 servings

Budget Friendly
  • 1 pound bulk sausage
  • 12 eggs
  • 1/2 cup milk
  • 1 1/2 pounds shredded hash brown Washington potatoes (frozen or fresh)
  • 8 ounces Cheddar cheese, shredded
  • 1 cup pancake or waffle mix
  • ¾ cup water
  • 1 tablespoon oil

Preheat oven to 375°.  In large skillet over medium- high heat, cook sausage, stirring to break into small pieces.  Drain off any excess fat.  In large bowl, whisk together eggs and milk.  Stir in sausage.

Oil a 9x13- inch pan.  Pour in sausage/egg mixture.

In large bowl combine potatoes and cheese.  Add salt and pepper to taste.  Spread potato/cheese mixture over sausage/mixture.

In large bowl, mix pancake/waffle mix, water and oil.  Pour over potato mixture.

Bake until top is nicely browned and knife inserted off center comes out clean, about 1 hour.  Let stand about 5 minutes before cutting squares to serve.

Serve with butter and syrup, or with salsa or catsup.