Easy Breakfast Bake

When Grandma was growing up on the farm, she was given responsibilities. Children then didn't sit in front of the television or play video games. They were expected to be a part of the team--especially on a farm.

Taking care of the chickens was a job that even a small child could do because the chickens weren't hostile (like the pigs), weren't too big (like the cows), and weren't aggressive (like the goats). So Grandma took care of their small flock of chickens, fed them and gave them scratch, cleaned out the coop, picked up their eggs, and made sure they had clean water. She also named them (although that part of history is long forgotten).

Her mother used to bake a lot with eggs and although those original recipes were never recorded, Grandma used to make a wonderful egg dish (commonly known now as a "strata" or "breakfast bake") that she would prepare the night before a special holiday like Easter or Christmas. It would fill our bellies in the morning so we weren't starving to death waiting for the holiday meal later in the day. These bakes are so good that I think they could be used more often than on holidays alone. Since meat can be so expensive and since we are trying to cut back on our meat consumption anyway, this is a perfect one-dish meal for dinner anytime!

Grandma tried several different kinds of breakfast bakes: Some with bread and some without, some with ham, some with sausage. I think our favorite was this one because it's a full meal and easier to prepare than most. A word of warning though: If you're cooking for a large family or group, double the recipe. It will go like a "flash in the pan."

Easy Breakfast Bake

½ pound pork sausage (whatever variety you enjoy)

1 medium onion, chopped

4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)

1 ½ cups shredded Cheddar cheese (or whatever cheese you like)

3 eggs, beaten

1 cup milk

¼ teaspoon pepper

 

In a large skillet, cook the sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.  In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.  In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.  Cover and refrigerate overnight, removing from fridge about 15 minutes before cooking. 

Bake  covered in a 350F oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.