Sausage and Peppers Brunch Bake

This hearty egg dish features zesty Italian sausage and a layer of hash browns for a little bit of everything in each bite. 


  • 2 packages (7 ounces each) frozen toaster hash brown patties, thawed (8 patties)
  • 1 jar (12 ounces) sweet roasted red peppers, drained and patted dry
  • 1 medium onion, chopped
  • 1 pound hot Italian turkey sausage, casings removed
  • 6 ounces reduced-fat cream cheese (Neufchatel), softened
  • 3/4 cup milk
  • 12 eggs
  • 1 tablespoon snipped fresh parsley
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350°F. Spray Rectangular Baker with nonstick cooking spray. Arrange hash brown patties in a single layer over bottom of baker. Dice red peppers using Chef's Knife. Chop onion using Food Chopper. In (12-in.) Skillet, cook and stir sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.

  2. In Classic Batter Bowl, whisk cream cheese and milk until completely smooth using Stainless Whisk. Add eggs, parsley and black pepper; whisk until smooth.

  3. Spoon sausage mixture evenly over hash browns; sprinkle with red peppers. Pour egg mixture over peppers. Bake 45-50 minutes or until center of egg mixture is set. Remove from oven; let stand 10 minutes. Cut into squares and serve using Large Serving Spatula.


  • 15  servings

Nutrients per serving:

Calories 210, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 195 mg, Carbohydrate 11 g, Protein 12 g, Sodium 430 mg, Fiber less than 1 g


U.S. Diabetic exchanges per serving:

1 starch, 1 medium-fat meat, 1 fat (1 carb)

Cook's Tips:

One package (16 ounces) uncooked breakfast sausage, casings removed, can be substituted for the Italian turkey sausage, if desired.

This recipe can be prepared up to 1 day ahead. Prepare recipe as directed. Refrigerate, covered, overnight. When ready to serve, preheat oven to 325°F. Uncover baker; bake 55 minutes-1 hour or until egg mixture is set.

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