Sunday, January 3, 2010

Breakfast Bake

This is one of my favorite things to make. One, it's easy. Two, it feeds an army. Three, it is soooo yummy. This year we hosted stop number one of the Lecker Family round robin. I figured this would be a perfect late morning meal. This recipe makes 12 large servings and is easy to scale back for a smaller crowd. This picture does not have onions or green peppers in it, but feel free to add them for a little more color and flavor.
Ingredients
20 large/extra large eggs (or 2 dozen medium)
1 bag Ore-Ida frozen hashbrowns
1 lb center cut bacon
12 oz breakfast sausage
4 cups cheddar cheese
1/2 cup milk
1/2 cup green pepper, diced
1/2 cup onion, finely diced
salt and pepper to taste

Instructions

Pre-heat oven to 325 degrees. Cook bacon and sausage and chop into small pieces. In a small bowl mix bacon, sausage and veggies together. In a medium bowl whisk eggs, milk, and salt/pepper. Grease a 9X13 baking dish. Evenly layer hashbrowns into baking dish. Sprinkle 2 cups of cheese over hashbrowns. Add meat and veggie mixture. Evenly pour eggs over hashbrowns/meat. Top with cheese. Bake for about 60 minutes or until the middle is completely cooked*.
*You may need to alter baking time depending on how fast the middle of the casserole takes to completely set.

1 comment:

  1. I have tried a similar recipe and indeed this is a fantastic dish for a Saturday or Sunday morning brunch. I actually had forgotten about it. Thanks, I may just do it this coming weekend!

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