Smokehouse Breakfast Bake

Bar-B-Que for breakfast? You betcha! Don’t worry - we’re not suggesting you wake up at the crack of dawn to smoke a pork shoulder and add it to your breakfast table - sleep is important after all. This Smokehouse Breakfast Bake gets its barbecue flavor from both smoked sausage and a hearty sprinkle of our famous Big Hoss Rub. Combined with taters, eggs and a healthy dose of shredded cheese, this one-pot breakfast will feed a crowd of both barbecue and breakfast lovers.

Big Hoss Rub
7.95
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Ingredients

1 lb. smoked sausage, diced
1.5 lb gold potatoes, diced
1 cup diced yellow onion
3 Tbs. butter
3 Tbs. Martin’s Big Hoss Rub, divided
8 eggs
½ cup milk
2 cups shredded cheddar cheese

Method

Preheat oven to 375 F.

Melt butter in a large, heavy-bottomed skillet over medium low heat. Add potato, onion and 2 tablespoons Big Hoss Rub, to skillet and cover. Cook 10-15 minutes, stirring occasionally. Add diced sausage to skillet, stir to combine with onion and potato, and cook for 5-10 min or until sausage begins to brown.

In a large bowl, whisk together eggs, remaining 1 tablespoon Big Hoss Rub, and milk. Pour egg mixture over the skillet mixture and top with cheese.

Bake for 40 minutes or until set. Serve immediately.