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  2. Beef Breakfast Sausage and Goat Cheese Egg Bake

Beef Breakfast Sausage and Goat Cheese Egg Bake

This egg and goat cheese bake is like a smooth and savory cheese cake.

Cook Mode

Ingredients:

Basic Country Beef Breakfast Sausage
  • 1 recipe Basic Country Beef Breakfast Sausage
  • 1 pound frozen hash brown potatoes, thawed
  • 8 eggs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1-1/2 cups reduced-fat dairy sour cream
  • 1/2 cup 2% reduced-fat milk
  • 4 ounces crumbled goat cheese
  • 1/2 cup thinly sliced green onions

Cooking:

  1. Preheat oven to 425°F.  Spray 9-inch springform pan with cooking spray.  Squeeze excess moisture from potatoes. Combine potatoes, 1 egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl, tossing gently to coat.  Press potato mixture onto bottom and up side of prepared pan.   Do not place springform pan on baking sheet.  Bake in 425°F oven 20 to 30 minutes until potatoes are crispy and brown.  Reduce oven temperature to 375°F
  2. Meanwhile, prepare Basic Country Beef Breakfast Sausage.  Set aside.  

    Basic Country Beef Breakfast Sausage:  Combine 1 pound ground beef (93% or leaner, 2 teaspoons chopped fresh sage (or 1/2 teaspoon rubbed sage), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly, but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  3. Whisk together remaining 7 eggs, remaining 1/2 teaspoon salt, 1/4 teaspoon remaining pepper, sour cream and milk in large bowl.  Stir in cheese, green onions and sausage; pour mixture into hash-brown crust.  Bake in 375°F oven 40 to 50 minutes or until eggs are set.  Cool 10 to 15 minutes.  Remove from pan; cut into wedges.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!