So there was a little something I left out of my post on Wednesday. Yes, we had Bonnie and Matt over for dinner on Saturday night…but also sent them home with….BREAKFAST! As much as I enjoy cooking for friends, I also love doing little things to make their lives easier or brighter or happier! So….as I whipped up the spaghetti and meatballs, I also threw together a few pans of our favorite egg bake. Sure…I had been craving this dish since our weekend in Madison with Cory & Kelly, but making a full 9×13 for just the 2 of us would be way more than we need. Turns out, dividing the recipe into two 8×8 pans worked perfectly! And what a fun thing to do for friends…send them home with a homemade breakfast casserole that they simply need to pop in the oven when they roll out of bed. 😉
Just to be fair, this egg bake has been a favorite in the Boudreau family for years. The original recipe (below) is in the Bylery’s Cookbook (Vol 2). Mom & Dad Boudreau have been making this breakfast favorite for as long as I remember. Cory makes it for us every time we visit. And Ryan and I have a few variations of our own. (You know I can never leave a recipe alone). What I am trying to say here is….chances are it will be a winner at your house as well! (Assuming you like sausage!)
BYERLY’S COUNTRY BREAKFAST CASSEROLE
8 – 10 Servings
- 2 (12oz) packages of frozen hot pork sausage, thawed
- 2 (1 lb) packages of hash browns
- 1 cup minced onion (1 medium)
- 2 cups milk
- 2 (8oz) packages of shredded co-jack cheese (4 cups), divided
- 1/2 teaspoon salt
- 6 eggs, slightly beaten
- 1 (12oz) carton of salsa (optional) – We use HOT SAUCE instead! 🙂
Grease 9×13 (or 2 – 8×8) glass baking dish. In a medium skillet, brown sausage; drain. In a large bowl, combine sausage, hash browns, onion, milk, 3 cups of the cheese, salt, and eggs. Mix well. Pour mixture into greased baking dish. Top with remaining 1 cup of cheese. Refrigerate, covered, several hours or overnight. (Let it be known, there are many times I make this recipe in the morning and immediately pop in the oven. No harm done!)
Heat oven to 350 degrees. Bake, uncovered, until knife inserted near the center comes out clean (50-55 mins). Let stand 10 minutes, covered. Cut into squares and serve warm with salsa (or hot sauce!).
Serve up a hearty portion. Sprinkle with salt and pepper.
And for an added kick, top with tabasco or hot pepper sauce of your choice! (Our favorite is Marie Sharp’s from Belize…try it!). Leftovers are good too…we’ve been eating ours all week!
Indulge. In Life. In Love. In Food.