hash browns | Delicious on a Dollar

Hash Browns, Bacon and Egg Bake

It was a holiday weekend with time to prepare a leisurely breakfast. One of our favorite breakfasts consists of bacon and eggs with home fries or hash browns. But instead of preparing them all separately, my thought was to mix them all up into a baked casserole. This is how it all came together….

It took about 15 minutes to assemble, and 45 – 50 minutes baking time, so while it baked I was able to make a fresh fruit salad to go along with it. This turned out to be a savory mixture of eggs, cheese, bacon, hash brown, and spices, that got us off to a great start. Keep this one in mind if you’re planning a busy weekend, and need a hearty start to get you going.

HASH BROWNS, BACON AND EGG BAKE

Yield: about 6 servings

Ingredients:

4 cups frozen shredded hash brown potatoes,
1 1/2 cups shredded Colby-Jack cheese blend
6 eggs, or 3 whole eggs, and 1/2 cup egg beater substitute
1/2 cup milk
1 teaspoon garlic-herb seasoning blend
1/2 tsp. red pepper sauce
4 – 5 slices bacon, precooked and crumbled
jarred salsa, if desired, for serving

Directions:

1. Spray an 8-inch square baking dish with non-stick spray. Preheat the oven to 350*F.

2. In a large bowl, mix together the potatoes, crumbled bacon, and 1 cup of cheese. Spread evenly in the baking dish.

Spread potatoes, bacon and cheese evenly in bottom of baking dish,

3. In a medium bowl, beat the eggs thoroughly with a wire whisk. Add the milk, herb blend seasoning and hot sauce. Blend well. Pour over potato-cheese mixture.

Mix up egg mixture and pour over potato layer,

Sprinkle remaining 1/2 cup cheese evenly over all.

Top with remaining cheese.

4. Bake in 350* oven for 45-50 minutes. When cooked, a knife inserted just off-center, should be “clean” when removed. Let stand 10 minutes before cutting into squares for serving. Serve with salsa if desired.

Cheese on top gets browned and crusty.

Cut into squares to serve.

Nice with a little salsa to spice it up.

SOURCE: A Carolyn’s Original

Are you planning a cozy dinner at home for your sweetie and you this Valentine’s Day? Skip the crowded restaurant this year and make a romantic dinner for two. I’m not here today to help you plan your date-night menu, but instead to remind you of the morning after, when you may want to keep that special “glow” going.

Cheesy Potato and Sausage Breakfast Casserole

Here’s the plan: the next morning when you wake up, quietly go down to the kitchen, and prepare that first cup of coffee, and while you’re there surreptitiously slip this Cheesey Egg, Sausage, and Potato casserole into the oven. While it’s baking you and your honey can enjoy your coffee(s) snuggled under the covers. In about 30 minutes or so you will notice a wonderful aroma coming from the kitchen. That’s when you say ” let’s go see what we can find for breakfast”, and surprise!! you find this enticing breakfast casserole already to serve, hot out of the oven.

He will be amazed at your talent for coming up with such a wonderful breakfast. The first slice of it will reveal a bottom layer of potatoes, made from frozen hash browns, then an eggy layer, on top of that a layer of spicy breakfast sausage and onions, all topped off with melted cheese. How did you accomplish this so fast? Only you will know that it was all prepared the evening before while you were making dinner, then hidden away in the refrigerator over night, ready to pop into the oven in the morning. Oh, you clever girl, you!

CHEESY POTATO AND SAUSAGE BREAKFAST CASSEROLE

YIELD: 6 servings

Ingredients:

1 pound bulk pork sausage
1 small onion, chopped
2-3 cups hash brown potatoes, thawed
4 eggs
1/2 tsp. garlic powder
1/2 tsp salt
1/4 tsp. ground black pepper
dash or two of hot sauce, optional
1 cup grated cheese of choice, cheddar, Colby, Jack, swiss

Directions:

1. Lightly grease a baking dish. This may be a round deep dish 9″ pie dish, or an 8 or 9-inch square pan.

2. In a large skillet over medium heat, crumble the sausage, and cook to brown and render the fat. Add the chopped onion and cook until onion is translucent. Set aside.

Cooking up the sausage and onion.

3. In the same skillet, leave any drippings in place, and add the hash browns. Cook just briefly, to remove any iciness and brown then up a little. Transfer potatoes to the prepared baking dish, spreading them out in an even layer to form a crust.