November 6, 2011

A Hashbrown Eggbake!

Posted by Ethne~

Shaun does about 50% of the cooking in our house – he is Grill Master, he often gets home from work early, and he’s just plain good at it.  If I can figure out how he makes his spaghetti sauce, I’ll tell you; usually it’s different every time, and DALISH!

This morning, Shaun baked an eggbake he put together after dinner yesterday – the best kind: you don’t have to assemble it in the morning, just pop it in the oven.

Gotta keep these tummies full for more dancin'!

Lori told you about other eggbake recipes here and here, but this one is so simple, quick and FAB, I had to share it.

Shaun broke a package of fresh pork sausage into hamburger-sized bits in the frying pan and browned it.  Be sure to drain off the grease or the eggbake will be grease-city.

Premium Pork Mild Country Sausage
Next, he thawed a package of frozen hashbrowns (in the un-opened bag in warm water).

Potatoes O’Brien
He whisked up about 10 whole eggs (sans shells of course) with a little water until it was nice n’ frothy.  Season with salt and pepper (about 1 teaspoon of each).

I buy cage free eggs whenever possible
He put about ½ of the hashbrowns into a 9x13 baking dish, then sprinkled on ½ of the sausage.  Pour enough egg mix to cover this. 

Put the remainder of the hashbrowns and sausage into the pan and cover with the remainder of the eggs.  The eggs should come to the top of the eggbake: if you don’t have enough to do this, whisk up a couple more eggs.

*If you’re going to cook this now, sprinkle the whole thing with shredded cheddar cheese.

*If you’re going to cook this tomorrow morning, cover the pan with plastic wrap (Glad Press N Seal is the only way to go for all your plastic wrap needs!!!  Ask Lori and my co-workers whom I’ve arm-twisted and badgered until they tried it and were hooked) and put it in the fridge, carefully, overnight until morning.  When morning comes, take out of the fridge and sprinkle the whole thing with shredded cheddar cheese.

press'n seal® / 40 sq ft
Preheat your oven to 350º.  When it’s ready, put the eggbake in for 30-60 minutes.  Put it in for 30 minutes then check to see if the middle is done (ie, not runny anymore from the raw egg).  If it is, TIME TO EAT!  If it isn’t, put the eggbake in for additional 10-minute increments until it’s fully and thoroughly cooked.  You don’t want to eat raw egg.

all fluffed up and pretty

The nice thing about this is it’s a little different from the standard bread eggbake.  Not that I dislike those.  And with all eggbakes, the ingredients are endless.  Thrifty Nana loves to put mushrooms, onions and green/red/yellow/orange peppers in them.  Also fab.  You could use O’Brien-style hashbrowns (the little cubes with chopped pieces of onion and pepper right in the bag) (check your freezer section).

These are traditional (tied with cinnamon and caramel rolls) holiday morning breakfasts.  So yummy.  No holiday necessary either!

Bon appétit!


LeaAnne said...

YUM, and what a good idea to remember for those holiday crowds that straggle down to breakfast at different times. I think I'll keep this one.

Leah Beyer said...

Love the wake up and bake with no mess mornings. This breakfast bake sounds like a family pleaser. Thanks for sharing at Hunk of Meat Monday.