CS Egg Bake with Sausage and Hash Browns

Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)

Eggs - Whisk eggs with milk. Fold in cheese, salt and black pepper.

Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making muffin-size egg bakes in a muffin pan sprayed with nonstick cooking spray.)

Heat 9" to 10" (22.5 to 25cm) oven-safe skillet over medium heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes. Add sausage and cook, breaking it apart with a spoon, until cooked through, 4 to 5 minutes more. Drain off any excess grease from pan and return pan to heat.

Add hash browns and stir until defrosted, ~2 minutes (if using tater tots, just stir to combine - they will not fully defrost at this point).

Pour egg mixture over filling (if making in a muffin tin, transfer filling to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. (If using tater tots, place a sheet of foil loosely on top of the egg bake to keep the eggs from drying out before the tater tots are cooked through.)

Transfer to the oven and bake for 20 to 25 minutes (30 to 35 minutes if using tater tots; 12 to 16 minutes for any variation in muffin tins), until a knife comes out clean.

While eggs bake, whisk together vinegar, honey, mustard and olive oil in a mixing bowl. Add arugula on top and toss just before serving.

Slice and serve egg bake with salad on the side. Enjoy!