Italian Brunch Bake
  • 15
    Prep Time
  • 40
    Cook Time
  • 8

Italian Brunch Bake


  • No-Stick Cooking Spray
  • 1 (4.9 oz.) box Hungry Jack® Au Gratin Potatoes
  • 2-2/3 cups boiling water
  • 1 teaspoon Italian seasoning, divided
  • 1 (14 1/2 oz.) can diced tomatoes with green pepper & onion, undrained
  • 1 (12 oz.) package breakfast sausage patties
  • 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup water
  • 1/2 cup shredded mozzarella and cheddar cheese blend

Preparation Instructions

  1. HEAT oven to 400° F. Lightly coat a 9×9-inch baking dish with cooking spray. Combine potato slices, boiling water, 1/2 teaspoon Italian seasoning and sauce packet in prepared pan. Bake uncovered 20 minutes. Remove from oven. Reduce oven temperature to 375° F.
  2. CRUMBLE and cook sausage patties until brown. Drain, if necessary. Stir in tomatoes. Spoon evenly over partially baked potatoes. Blend pancake mix, 1/2 teaspoon Italian seasoning and water. Spread evenly over sausage mixture.
  3. BAKE uncovered 20 to 22 minutes or until pancake layer is light brown. Sprinkle with cheese. Cover with aluminum foil. Let stand 10 minutes before serving.
  • Nutritional Information Per Serving

    Serving Size (1/8), Calories 330 (Calories from Fat 170), Total Fat 19g (Saturated Fat 1g, Trans Fat g), Cholesterol 5mg, Sodium 940mg, Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 4g), Protein 11g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 8%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.