I have long had a love of eggs. More precisely, I love my chickens and they give me lovely, delicious and nourishing eggs. I also have had a long-time fear of creating a blog. I don't do Facebook, Twitter or anything else of that sort. I'm the one that lurks and browses and enjoys others hard work on blog posts. What do eggs and blogs have in common? Well, my love of eggs has finally driven me to push past my fear of blogging: Kitchen Play. If you click over to Kitchen Play right now, you'll see that the American Egg Board has a year's supply of eggs up for grabs! One requirement for entry is to create and publish a blog post about a breakfast recipe that uses eggs. Since I'm a stay-at-home mom with 5 small children, I love anything that I can put in the freezer one day so that I can pull it out on the busy days. That's why I love our Egg 'N Tater Casserole.
8 ounces sausage, bacon or diced ham
1/2 c. diced onion
1/2 c. diced sweet bell pepper
1 c. milk
1 c. shredded cheddar
1 t. salt
1/2 t. black pepper
16 ounces of frozen hash browns, unthawed
Cook the sausage or bacon or ham in a skillet until it is done. Sauté the onion and pepper in the meat drippings until softened. Remove them with the slotted spoon and set aside with meat. Beat the eggs and milk together in a bowl. Stir in the meat, cheese, salt and pepper. With the bag still sealed, break up the hash browns with your hands. Open the bag and mix the frozen potatoes into the egg mixture, breaking up any clumps as you come across them.
Pour the mixture into labeled freezer bags or containers; seal and freeze.
Thaw the mixture thoroughly and pour it into a 9x13” baking pan that is oiled or coated with baking spray. Bake uncovered at 350 degrees until a knife inserted into the center comes outet, but clean. It will take about 40 minutes to bake.
To serve immediately, thaw the potatoes before using them in the recipe.
This recipe is extremely versatile. Feel free to leave out the peppers if you have picky eaters. I like to add a dash or two of Tabasco too. I usually triple or quadruple this recipe so that I have 2 or 3 in the freezer for those busy days. I even use this for supper by pairing it with homemade biscuits and fresh fruit.
I have adapted this recipe from the 30 Day Gourmet cookbook.
Since I am just a baby blogger...I do not yet have a picture of our Egg 'N Tater casserole to post. As soon as my techy husband gets home from work, I'll ask him to assist!!
Meanwhile, I think I'll go thaw out a nourishing Egg 'N Tater casserole for my family to enjoy!