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Potato Energy Breakfast Bar

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Potato Type: Russet
Prep Method: Baked



Prep Time

30 Mins

Cook Time

35 Mins


Serves 26 – 2 ¼” x 2 ¼” bars



Breakfast Bars

  • 2 cups Breakfast Sausage, loose
  • 1 cup Potato Flakes
  • 6 Eggs, large
  • 1 ½ lbs. Frozen Hash Browns
  • 2 ½ cups Mild Cheddar Cheese, shredded
  • ¾ cup Sour Cream
  • 1 ½ cups Rolled Oats
  • ¾ cup Pine Nuts, toasted
  • 3 tablespoons Chives, fresh, minced
  • As Needed Kosher Salt
  • As Needed Black Pepper, freshly ground
  • 4 Tomatoes, vine-ripened
  • 10 ounces Mozzarella, fresh


  1. Heat oven to 325F.
  2. In a heavy skillet over medium heat, cook breakfast sausage while breaking it up into small pieces. Cool before adding to mixture.
  3. Meanwhile, in another skillet toast the potato flakes while stirring constantly until golden brown. Set aside.
  4. In a large bowl, scramble the eggs well and the cooled sausage, frozen hash browns, cheddar cheese, sour cream, rolled oats, pine nuts, chives, salt and pepper. Mix well.
  5. Line an 8-cavity loaf pan with parchment. Spray with food release pan spray. Measure out 6 ounces of egg mixture into each cavity and press down well on each bar. Top with ½ tablespoon of toasted potato flakes. Bake in convection oven for 20-25 minutes until the edges are lightly browned.
  6. Take out bars and cut into 2 ¼” x 2 ¼” portion sizes. Place the bars on a lined sheet pan and add to each a slice of tomato and mozzarella on top. Broil for 5-6 minutes or until the mozzarella has melted. Garnish with a chive sprig.


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