This cheesy hash brown skillet with bacon, sausage, and egg is a scrumptious, easy breakfast. Garnish with 2 thinly sliced green onions, if desired.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::6
Ingredients
6 slices bacon, cut into 1-inch pieces
1 link smoked pineapple-bacon chicken sausage, cut into slices
1 tablespoon canola oil
1 teaspoon butter
2 ½ cups frozen hash brown potatoes, thawed
½ onion, chopped
¾ teaspoon garlic powder, divided
½ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
1 cup shredded Cheddar cheese
6 large eggs
1 tablespoon milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a 10-inch skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard 1/2 of the bacon fat using a spoon.
Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.
Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Stir in 1/2 teaspoon garlic powder, onion powder, salt, and black pepper. Spread hash brown mixture evenly in the skillet; cook, undisturbed, until browned, about 5 minutes. Turn hash browns over and sprinkle with Cheddar cheese.
Whisk together eggs, milk, and remaining 1/4 teaspoon garlic powder in a medium bowl; season with salt and pepper. Pour egg mixture over cheese-covered hash browns in the skillet. Sprinkle the top with bacon and sausage pieces.
Bake in the preheated oven until the top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.