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Christmas Egg Bake

Serves 8-10     adjust servings


  • Nonstick baking spray
  • 1 medium red bell pepper, seeded and diced
  • 1 medium green bell pepper, seeded and diced
  • 1 pound hot Italian breakfast sausage, cooked and crumbled
  • 1 Tbsp onion powder
  • 3/4 teaspoon salt
  • 1 (20-ounce) bag frozen shredded hashbrowns
  • 10 large eggs
  • 3/4 cup sour cream
  • 3/4 cup milk
  • 1 can cream of bacon soup
  • 2 cups shredded sharp cheddar cheese
  • 1/4 teaspoon freshly ground black pepper


Heat oven to 400 degrees F.
Spray a GoodCook ceramic oval baker or 9x13” pan with nonstick baking spray.
If desired, slice bell peppers into large pieces, use a mini star-shaped cookie cutter to cut 12 small stars. Dice the remaining pepper pieces.
In a large bowl, add diced pepper, sausage, onion powder, salt, hashbrowns, eggs, sour cream, milk, cream of bacon soup and sharp cheddar. Mix well. Pour into prepared pan, top with green pepper stars and a sprinkling of pepper.
Bake for 35-40 minutes, until the center of the bake sets. Allow to cool slightly before slicing and serving.

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