This breakfast bake includes everything you love from a traditional diner breakfast–hash browns, cheese, eggs and sausage–baked up in a Bundt pan. Serve this impressive all-in-one dish to a crowd at your next brunch.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 35 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the pan
- 12 large eggs
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed)
- 18 thin slices Cheddar or American cheese
- 15 thin slices deli ham (about 3 ounces)
- 15 frozen, fully cooked sausage patties (about 12 ounces)
Instructions
- Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
- Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
- Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
- Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 571 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 254 mg |
| Sodium | 842 mg |
Reviews
The way this recipe is written, the sausage is layered while still frozen. Is this to prevent the eggs from overcooking, or was it an oversight in the writing of the recipe? Would like to be clear before trying it.
What’s the point of writing a review if you don’t post it?
I prepped this 2 days before I baked it. Kept it in the fridge. I watched the video of the recipe being made which was very helpful. I followed the instructions as they are without any modifications. I did cook it about 10 minutes longer than the recipe requires. And it came out beautiful! Everyone loved it
I’m not one of those people who give 5 stars and then list all the changes I made … I did salt and prebake the hash browns in the Bundt pan for 25 min. Also, I used one bag of thawed hash browns which is 32 oz. not 40. I was wondering if anyone has tried more of a quiche filling ? I found the eggs to be too stiff / overcooked, BUT I love the whole idea of this recipe and it did look great
I made this recipe for my family on New Year’s eve day. They absolutely loved the crispy hashbrowns the scrambled eggs, cheese and the sausage. I would definitely make it again!
I made this for Christmas morning and everyone liked it. I baked probably 15 minutes longer than the recipe suggested and it was not as browned as I would have liked. But everyone thought it was very tasty. I used hashbrowns O’Brian, because that was all that was available at the store. I also used pepperjack and cheddar cheeses. We had leftovers and for once they were all eaten up.
Looks great! I do this with a regular pan, quiche style, using spinach also. Great breakfast for easter!!! Love.
Will try this soon
Yep I made biscuits and gravy this morning and that would go well I will try itmaybe just pour the sausage gravy over it and that would just be great with the biscuits on the side very filling it would be don’t you think love Mama Dee
Best ever