Susan's Breakfast Casserole

Another favorite from CarpoolQueen.

Susan’s Breakfast Casserole

1 stick of butter
1 pkg. Simply Potatoes Shredded Hashed Browns
1 lb. breakfast sausage, cooked and crumbled
2 cups shredded cheese (cheddar, mexican mix, pizza blend - your call)
8 eggs
1 c. milk
salt/pepper

Preheat oven to 450 degrees.

Pour 1 stick of melted butter into a 9×13 pan and line the pan with the potatoes. Sprinkle the top of the potatoes with salt and pepper. Bake this layer for 20 minutes.

Remove pan from oven and lower heat to 350 degrees.

Sprinkle cooked sausage on top of potatoes, then top with cheese. Beat together eggs and milk (season with salt and pepper) and pour over top. Pop back in the oven for 30 minutes.

Remove, and let sit for 5 minutes before slicing.

This is a great bake-ahead if you have a busy week. Make it on Sunday, and pop a piece in the microwave for 1-2 minutes for a hot breakfast even if you’re short on time.

Potato-Bacon Frittata

From the 1995 Annual Southern Living Recipes. 

Potato-Bacon Frittata

3 Tbsp butter or margarine

2 cups frozen hashbrowns with onions and peppers (Potatoes O'Brien)

6 large eggs

2 Tbsp milk

1/4 tsp salt

1/4 tsp pepper

1 cup shredded cheese (cheddar...or your choice)

6 slices bacon, cooked and crumbled (I use Real bacon pieces)

Salsa, optional

Melt butter in a nonstick skillet over medium heat. Add frozen potatoes and cook until browned.

Combine eggs and whisk next 3 ingredients together. Pour over potatoes.

As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. If center remains uncooked, carefully turn frittata over and cook 5 minutes or until center is done.

Place frittata on serving plate and sprinkle with shredded cheese. Cover with foil and let stand 5 minutes. Sprinkle with bacon. Garnish with salsa and serve immediately.