- 10 minutes
- 25 minutes
- Preheat the oven to 375°F. Heat the olive oil in a large, oven-proof skillet set over medium-high heat. Crumble in the sausage and cook until browned, about 5 minutes. Add the onion, bell pepper, salt, and pepper. Sauté until vegetables begin to soften and begin to turn golden-brown at the edges.
- Add the stuffing, stirring to combine. Use the back of a spatula to press mixture into an even layer. Let cook for 5 minutes, undisturbed, until stuffing becomes brown and crispy. Flip in sections and press mixture down again to brown on the other side.
- With the back of a large spoon, make 4 indentations in the hash mixture and place an egg in each indentation. Sprinkle the cheese over the hash, but avoid sprinkling over the eggs. Transfer the pan to the preheated oven and bake for 8 to 10 minutes, or until the eggs are just set and the cheese is melted.
Recipe Tip: Use up more Thanksgiving leftovers by substituting shredded turkey for the breakfast sausage and leftover roasted veggies for the onions and bell peppers.