This is a no fuss breakfast/brunch that can be prepared the evening before and baked the next morning. It could also be a delicious dinner option as well.


1 lb. bulk pork sausage
7 ox. box Green Giant™ Steamers™ frozen antioxidant blend vegetables
10 eggs
1 c. whole or 2% milk
20 oz. bag refrigerated O’Brien hash browns
2 c. shredded pepper Jack cheese (8 oz.), divided
3 T. chopped fresh basil leaves, divided


Preheat oven to 350 degrees. Spray a 13 x 9 inch -3 qt. ) baking dish with non-stick cooking spray.

In an 8 inch non-stick skillet, cook sausage over medium-high heat 5 - 7 minutes, stirring frequently, until no longer pink; drain off and discard grease.

Remove vegetable pouch from box. Place pouch, printed side up, on a microwavable plate. Do not cut slit in pouch! Microwave on High about 2 minutes or until just thawed.

In a large bowl, beat eggs and milk with whisk; stir in potatoes, cooked sausage, vegetables, 1 c. cheese and 1 T. basil. Pour into baking dish.

(Bake now, or cover and refrigerate up to 12 hours.)

Bake 60 - 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of baking time.

Sprinkle with remaining basil just before serving.

12 servings.

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