Egg/Veggie Sausage Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.2
  • Total Fat: 12.4 g
  • Cholesterol: 186.8 mg
  • Sodium: 399.1 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 19.5 g

View full nutritional breakdown of Egg/Veggie Sausage Bake calories by ingredient
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breakfast egg/veggie sausage bake breakfast egg/veggie sausage bake
Number of Servings: 6


    1 Tbl. olive oil
    2 cups Ore Ida Country Hashbrowns
    5 patties Morningstar Farms Sausage Patties
    1 Tbl. butter
    1/2 cup sliced fresh mushrooms
    5 large fresh eggs
    1 cup egg substitute
    3 Tbs. dehydrated onion flakes
    1/4 cup grated mexican cheese


Put 1 Tbl. of olive oil in a non-stick frying pan and cook the hashbrowns. Set aside. In non-stick pan heat both sides of the veggie sausage patties. Break up and add to the hashbrowns. Put 1 Tbl. of butter in non-stick pan and saute mushrooms; add eggs and egg substitute; onion flakes and cheese. Do not overcook eggs. Add hashbrown/sausage mixture to eggs. Divide into 6 servings. This freezes well to enjoy over many days.

Number of Servings: 6

Recipe submitted by SparkPeople user EMMELHART.

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