Breakfast Bake is great for dinner too
This is really the most versatile recipe I’ve got. It’s an egg dish, so the first thing that comes to mind is breakfast or brunch, but we like the whole “breakfast for dinner” idea so you’re more apt to find it around here at dinner time. I’ve made this so many different ways, and the possibilities are probably endless. This time, I nuked potatoes for a few minutes, then peeled and cubed them and tossed them in a pan with a little evoo, mild Italian sausage, and a chopped onion. I cooked it all together until the sausage was cooked through and the potatoes were browned. Then, I put it in a greased 13×9″ baking dish to cool off a little while I whisked one dozen eggs, 2 c. milk, and 1 c. cheddar cheese. I also added some leftover steamed broccoli – this is a great way to use up whatever veggie you made for dinner last night. I added the egg mixture to the baking dish, gave it a little stir, and baked it at 350 degrees for about 50 minutes. The top gets nice and golden brown and the cheese is all gooey and delicious. The sausage adds a nice texture and spice to it too. Really delicious, and the nice thing is that you can adapt the recipe to suit whatever you have in the fridge/freezer. I’ve made this with asparagus and swiss cheese with grape tomatoes sprinkled on at the end…. or bacon and cheddar cheese… I’ve used frozen (thawed) hashbrowns, leftover (cubed) baked potatoes, or you could even used shredded hashbrowns. I prefer browning my potatoes, but you don’t have to. And, if you want to assemble it all the night before, go ahead! Just let it sit at room temperature for about 1/2 an hour before you bake it.
Recipe: Breakfast Bake
1 lb. cooked sausage or bacon, crumbled
2 Tbsp. minced onion or a few shakes of onion powder
1 bag frozen hashbrowns, thawed (or 4-5 potatoes cooked and cubed) – brown potatoes or leave as they are
1 dozen eggs
2 c. milk (any fat content is fine)
1 heaping cup of shredded cheese (cheddar, monterey jack, or swiss work great)
1 c. cooked, chopped vegetables (broccoli or asparagus work great)
1/4 tsp. salt
Preheat oven to 350 degrees and lightly spray a 13×9″ baking pan with cooking spray.
Cook the sausage or bacon; crumble and add to the baking pan. If you want to brown your hashbrowns, you can do that with the breakfast meat or separately. This is also a good place to add the onion or onion powder. (If you don’t cook the onion with the meat or potatoes, I would opt for using the onion powder.) Add potatoes and vegetable to the baking pan.
Whisk together eggs, milk, and cheese. Add salt and few grinds of pepper and a dash of paprika. Pour egg mixture over meat and potatoes; stir slightly.
Bake, uncovered, for 50-55 minutes or until top is golden brown and eggs are cooked.