September 21, 2010

Hashbrown Egg Bake

No baby news to report today so I thought I'd share my FAVORITE and much loved egg bake recipe. I used to make a different one, but found this one by Paula Dean and changed it a little. I have gotten so many raving reviews from it, I can't believe I have never shared it before. Plus I was telling Bonny about it last night and we might make it while I'm down here. Everyone likes a good "breakfast casserole" as Miss Paula Dean would say. Us Minnesotans prefer "egg-bake". I suppose we could call it a "breakfast hotdish"-just a thought.


3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound sausage or ham (if you buy the already cubed ham at the grocery store it is SUPER EASY)
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
8 cups cubed bread (I use plain cheap white bread and leave the crusts on-you can remove them too if you prefer)
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) grated Parmesan, Mozzarella or other Favorite Cheese (I like Pepper Jack)


Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

ENJOY!!!! This is a PERFECT dish to make when you have overnight guests or family functions. I make mine the night before then pop it in the oven in the morning while I enjoy my morning coffee! mmmmmm....mmmmm..mmmmm

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