Breakfast Layer Bake

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  • Complexity: easy
  • Srv: 6
  • By: Charity Shindle
Breakfast Layer Bake
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  • 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


  1. Preheat oven to 375°.

  2. 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.

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

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

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

  6. 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.

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

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