It probably won’t come as a surprise to find that I generally cook for all of my family’s holidays and gatherings. I absolutely love it and work hard to make sure everyone has something they crave on the table.
You cooks out there are shaking your heads because you know.
It’s a lot of work: the planning, prepping and organizing that comes before the actual cooking. So over time I’ve created a recipe repertoire that provides a lot of flavor and presentation, while letting me sit and enjoy the time with family and friends.
This breakfast casserole is one of those recipes. It’s full of eggs and potatoes, and it’s flexible enough to change up bacon for sausage, mushroom for spinach (or both) and cheese to match your mood. The very best part? It can be assembled the night before and literally popped in the oven as needed. I serve it with a giant bowl of fruit and some muffins, and I’ve never heard a single complaint.
Well, maybe they complain when it’s gone, but I can live with that.
Egg Bake with Hash Browns
- 1 2 pound pound package of frozen hash browns (I prefer the chunks)
- 1 pound pork sausage
- 1 small onion, chopped
- 8 eggs
- 1 cup milk
- salt and pepper
- 2 cups shredded cheddar cheese
- Optional: spinach, mushrooms and other items as desired.
- Spray a 9x13-inch baking dish with cooking spray. Place hash browns in bottom of pan.
- Brown sausage and onion in skillet. Drain fat.
- Whisk together eggs, milk, salt and pepper. Pour over hash browns.
- Spoon sausage and onion mixture over eggs, top with cheese.
- Cover with foil and bake at 350 degrees for one hour. Uncover and bake an additional 15 minutes until eggs are set.
- Recipe can be made the day ahead, covered and refrigerated.