 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
This is a hash brown and egg bake, like so many others but it is sized for two or three people. I looked at many of the other bakes to create this recipe, which includes the things we like, and was looking for a shorter bake time, than the hour average on most of them. You can easily make this up ahead of time, according to others you should be able to make this up to 2 days ahead in the fridge, or 2 months in the freezer. If you freeze it make sure that it's in the fridge at least overnight to thaw before baking otherwise you may need to increase baking time. Ingredients:
1/2 lb bulk pork sausage |
1/2 lb bacon |
1/4 cup onions or 1 small onion |
2 cups hash browns (i prefer the southern style for this recipe) |
3 eggs |
1/2 cup milk |
1/2 teaspoon sage |
1/2 teaspoon dry mustard |
1/4 teaspoon garlic |
1 cup cheddar cheese, shredded |
Directions:
1. Cut bacon into small pieces and brown with the pork sausage and onion.
2. Layer 1/2 the hash browns, meat mixture, and cheese, in a 9x4 bread pan (they work great for small sized casseroles) and then the second layer of hash browns and meat mixture. (You may also use a 9x9 pan but you will only have one layer of each then and hold back the cheese layer.)
3. Mix eggs, milk, and spices and pour over the top of the rest. These is where you can refrigerate if you wish. (Since I'm not sure how well egg freezes, you may want to freeze after the prior step and add the egg mixture when thawing or just before baking.).
4. Bake at 400F for 20 minutes, add the remaining cheese and bake an additional 10 minutes. It may also be baked at 350F for 30 minutes add the cheese and back an additional 15 minutes. A knife inserted should come out clean.
|
|