Cheesy Bacon, Sausage, and Egg Hash Brown Skillet


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.

  4. 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.

  5. 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.

  6. 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.



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