EGG AND SAUSAGE BAKE
TRADITION
The girls look forward to Christmas morning breakfast every year! I serve this egg bake buffet style with an array of chocolate truffles, fruit, waffles, cookies, cinnamon rolls, organize juice and mimosas for the adults!
INGREDIENTS
2 packs sausage links (we use jimmy dean frozen)
2 packs shredded hash browns
1 Red bell pepper chopped
1 Yellow onion chopped
Dozen eggs
Milk 1/4 cup (any will do)
Butter or olive oil for cooking
8oz of shredded cheese (American or cheddar referred in our family)
Salt and pepper
Green garnish such as chives, parsley or cilantro
DIRECTIONS
Cook hash browns in skillet until mostly done adding a little crisp to them, generously add butter or oil so they don’t stick. You can also give them a shake of black pepper if you like it, they likely already are loaded with salt so I skip the salt. I love pepper so I add a lot. When they are done, make a crust in a large baking dish with the cooked hash browns, essentially a hash brown layer, make sure to use a nonstick spray or butter to coat the baking dish so they don’t stick. Sauté onion and bell pepper and set aside until tender and cooked through. Cook sausage in same pan and chop into pieces, add to pepper and onion mix and let cool a few minutes. Crack open and whisk together 12 eggs and add milk, I add about 1/4 cup of milk. Add in 3/4 of the cheese to the egg mixture and the cooled sausage, pepper and onion mixture. Salt and pepper the mixture to taste. Pour the mix over the hash browns and then add the rest of the cheese to the top, sprinkling evenly. Bake at 350 for 30 min or until cooked all the way through. Garnish with chives and cilantro or parsley! I like chives and cilantro. Serve with fresh avocado slices. I make this the day before and then pop back in the morning for about 35 min to rewarm on 350.
