May 1, 2008...11:48 pm
Sharon’s Egg Bake
A dear lady in my Bible study brought this classic egg dish to a recent brunch, and it was so delicious that I asked her for the recipe. She graciously shared it with me–it’s a winner for brunches and potlucks.
Sharon’s Egg Bake
- 4 c. frozen hashbrowns
- 1 lb. Jimmie Dean Hot Sausage, browned and drained
- 1 1/2 c. cottage cheese
- 2 TBSP minced onion
- 1 c. broccoli tops, pre-cooked
- 11 eggs
- 1/2 c. milk
- 1 1/2 c. shredded cheese
Spray 9×13 dish, then melt 1/4 c. butter and put in bottom of dish. Next put hashbrowns on top of butter, spreading evenly. (Optional step: sprinkle with herbs of your choice–I recommend basil, oregano, thyme, marjoram, and a little pepper).
Spread over hashbrowns: sausage, then cottage cheese, then onion and broccoli. Mix eggs and milk together, and pour over top. Top the whole thing with shredded cheese (which could be cheddar, but could also be another kind of cheese, like provolone, or swiss, or even pepper jack.)
Cook at 350ºF for 1 hour uncovered. Remove from oven and allow to set for 5 minutes before serving.
Note that if you are vegetarian, you could easily skip the sausage, and add a few more veggies. You will probably also want to add salt and pepper and increased amounts of herbs.
LB
Leave a Reply