Easy Holiday Breakfast Bake
If you use meat sausage, be sure you drain it well and pat them with a paper towel before you add them to the baking pan. Otherwise your eggs will be greasy.
  • 1 tsp olive oil 
  • 2 packages veggie sausage links
  • 1 Tbl butter
  • 1 Tbl olive oil
  • 20 oz package diced potatoes with onion (refrigerator section)
  • 1 tsp salt
  • 1 tsp rubbed sage
  • 1 tsp thyme
  • black pepper
  • 12 eggs
  • ¼ c milk
  • 1 cup shredded sharp cheddar cheese
  • fresh parsley
  1. Preheat oven to 350 degrees
  2. Prepare a 13x9" baking pan with non-stick spray
  3. Cook sausage in a medium skillet over medium heat until evenly browned (use 1 tsp olive oil to keep from sticking)
  4. Meanwhile, crack 12 eggs into bowl or blender. Add milk and stir/blend.
  5. Remove sausage and place in the bottom of the prepared baking pan
  6. Add the butter and additional olive to the same skillet. When the butter is melted, add the diced potatoes with onions and sprinkle with salt, pepper, sage, and thyme. Stir to coat and continue to cook until potatoes are lightly browned and crispy .
  7. Pour browned potatoes over veggie sausage in pan then pour the blended eggs into the center.
  8. Bake 15 minutes or until a knife inserted in the center comes out clean. Don't overcook. 
  9. Add cheese and parsley and leave in the oven an additional 2-3 minutes or until the cheese is melted.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/11/25/easy-holiday/