Egg & Potato Breakfast Bowls Bake
This egg and potato breakfast bowl bake is perfect to throw in the oven while you and the kids get ready.
Ingredients
- 8 lbs of bagged frozen roasted potatoes or roast your own
- 4 dozen scrambled eggs
- 5 chopped green onions
- 10 cups 8 in mixture, 2 to top
- 4 lbs sausage cooked and drained
Instructions
- Mix all ingredients except the topping cheese in your large mixing bowl
- Divide between 6 9x13 baking pans
- Top with remaining cheese
Video
Notes
To freeze: wrap pan in aluminum foil then plastic wrap. Store in freezer up to 6 months
To reheat: Take out to thaw 24 hours in advance in the fridge. Bake at 375 for 45 mins or until heated through.